📝 About This Recipe
Hailing from the lush Bicol region of the Philippines, Sinantol is a masterful transformation of the tart Santol (Cotton Fruit) into a rich, savory masterpiece. This dish balances the fruit's natural acidity with the velvety sweetness of coconut cream, the salty punch of shrimp paste, and a fiery kick of bird's eye chilies. It is a unique, soul-warming delicacy that blurs the lines between a main course and a condiment, offering an explosion of Umami in every bite.
🥗 Ingredients
The Fruit Base
- 1 kg Santol (Cotton Fruit) (peeled, seeds removed, and meat finely grated)
- 2 tablespoons Rock Salt (for drawing out excess juice)
Aromatics and Proteins
- 250 grams Pork Belly (finely minced or ground)
- 3-4 tablespoons Bagoong Alamang (Fermented Shrimp Paste) (salty variety, not the sweet bottled kind)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (finely chopped)
- 2 inch piece Ginger (peeled and finely minced to cut the fishiness)
- 5-10 pieces Siling Labuyo (Bird's Eye Chilies) (chopped; adjust to your heat preference)
- 2-3 pieces Siling Haba (Finger Chilies) (sliced diagonally)
The Braising Liquid
- 2 cups Gata (Coconut Milk) (second extraction if using fresh, or 1 can)
- 1 cup Kakang Gata (Coconut Cream) (first extraction or thick canned cream)
- 2 tablespoons Cooking Oil (coconut oil preferred)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sugar (optional, to balance the saltiness)
👨🍳 Instructions
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1
Prepare the santol by peeling the thick outer skin. Grate the fleshy part around the seeds until you reach the core. Discard the seeds or save them for snacking.
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2
Place the grated santol in a large bowl and sprinkle with rock salt. Massage the salt into the fruit for 2-3 minutes to draw out the sour juices.
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3
Place the salted santol in a cheesecloth or use your hands to squeeze out as much liquid as possible. Rinse once with water and squeeze again until very dry. This step is crucial to prevent the dish from being too sour.
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4
In a large pan or wok over medium heat, add the cooking oil. Sauté the minced pork belly until the fat renders and the meat turns slightly golden brown.
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5
Add the onions, garlic, and ginger to the pan. Sauté until the onions are translucent and the aromatics are fragrant.
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6
Stir in the bagoong alamang (shrimp paste). Cook for 3-5 minutes, stirring constantly, to 'toast' the paste and develop a deep savory flavor.
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7
Add the squeezed grated santol to the pan. Toss well to ensure the fruit is thoroughly coated with the shrimp paste and pork fat.
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8
Pour in the 2 cups of coconut milk (gata). Bring to a gentle simmer over medium-low heat.
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9
Add the chopped bird's eye chilies and black pepper. Cover and let it simmer for 15-20 minutes, or until the liquid has reduced by half.
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10
Pour in the thick coconut cream (kakang gata) and add the finger chilies. This adds the signature richness to the dish.
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11
Continue simmering uncovered, stirring occasionally to prevent the bottom from scorching. Cook until the sauce has thickened and the oil starts to separate from the coconut milk (naglana).
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12
Taste the dish. If it's too salty, add a teaspoon of sugar to balance. Adjust heat with more chilies if desired.
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13
Once the mixture is dry and oily (traditional style) or slightly saucy (modern style), remove from heat.
💡 Chef's Tips
Squeeze the grated santol as hard as you can; the drier the fruit, the more coconut milk it will absorb. If you cannot find fresh santol, some Asian groceries sell frozen grated santol—just ensure you thaw and squeeze it well. For a vegan version, omit the pork and replace shrimp paste with fermented salted black beans (tausi) or a vegan bagoong alternative. Don't rush the 'naglana' stage; the oil separation is where the deep, authentic flavor of Bicolano cooking resides. Always use fresh ginger to neutralize the strong scent of the shrimp paste.
🍽️ Serving Suggestions
Serve hot alongside a mound of steamed white jasmine rice to soak up the creamy sauce. Pairs beautifully with grilled or fried fish (like Tilapia or Galunggong) to provide a salty contrast. Serve with ice-cold coconut water or a crisp lager to cut through the richness and heat. Use leftovers as a unique topping for crostini or as a filling for savory pastries. Accompany with fresh cucumber slices on the side to refresh the palate between spicy bites.