📝 About This Recipe
Gisado (or Ginisang) is the soul of Filipino home cooking, a foundational sautéing technique that transforms humble ingredients into a symphony of savory flavors. This particular rendition features tender pork belly and crisp Baguio beans, elevated by the 'Holy Trinity' of Filipino aromatics: garlic, onions, and tomatoes. It is a comforting, soul-warming dish that perfectly captures the balance of umami and freshness found in every Filipino kitchen.
🥗 Ingredients
The Protein
- 500 grams Pork Belly (sliced into thin bite-sized strips)
- 1 tablespoon Fish Sauce (Patis) (for marinating the pork)
The Aromatics (Gisa Base)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 5 cloves Garlic (peeled and minced)
- 1 medium Red Onion (thinly sliced)
- 3 large Roma Tomatoes (chopped; use ripe ones for better color and sweetness)
Vegetables and Seasoning
- 300 grams Baguio Beans (Green Beans) (ends trimmed and sliced diagonally into 2-inch pieces)
- 1 medium Carrot (peeled and cut into matchsticks)
- 2 tablespoons Soy Sauce (to add depth and color)
- 1 tablespoon Oyster Sauce (for a touch of sweetness and body)
- 1/2 cup Water or Pork Broth (to create a light sauce)
- 1/2 teaspoon Black Pepper (freshly cracked)
- to taste Salt
👨🍳 Instructions
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1
In a small bowl, toss the sliced pork belly with 1 tablespoon of fish sauce. Let it sit for 10 minutes to infuse the meat with savory depth.
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2
Heat a large wok or skillet over medium-high heat. Add the cooking oil and swirl to coat the surface.
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3
Add the pork belly strips to the pan. Sear them until the fat renders and the edges turn a beautiful golden brown, about 5-7 minutes.
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4
Push the pork to one side of the pan. In the rendered fat, add the minced garlic. Sauté until fragrant and just beginning to turn golden.
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5
Add the sliced onions. Cook for 2 minutes until they become translucent and soft.
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6
Incorporate the chopped tomatoes. Use your spatula to slightly mash them; cook for 3-4 minutes until they are soft and have released their juices, creating a flavorful 'base'.
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7
Mix the pork back into the aromatics. Pour in the soy sauce and oyster sauce, stirring well to coat every piece of meat.
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8
Add the 1/2 cup of water or broth. Bring to a gentle simmer, then cover the pan and lower the heat. Let it cook for 5 minutes to ensure the pork is tender.
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9
Remove the lid and turn the heat back to medium-high. Add the carrot matchsticks and stir for 1 minute.
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10
Add the Baguio beans. Toss everything together vigorously to ensure the vegetables are coated in the savory sauce.
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11
Cook for 3-4 minutes. You want the beans to be bright green and tender-crisp; do not overcook them into mushiness.
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12
Season with freshly cracked black pepper. Taste the sauce and add salt only if necessary, as the soy and fish sauce are already quite salty.
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13
Give it one final high-heat toss for 30 seconds to glaze the vegetables beautifully.
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14
Transfer to a serving platter immediately to stop the cooking process.
💡 Chef's Tips
For the best flavor, don't rush the tomato sauté; letting them break down completely creates a rich 'umami' base for the dish. If you prefer a healthier version, you can substitute the pork belly with chicken breast or firm tofu cubes. To keep the vegetables vibrant, blanch the beans in boiling water for 30 seconds then shock in ice water before sautéing. Always use a wide pan or wok to prevent the vegetables from steaming; you want them to sear and stay crunchy. If the sauce dries out too quickly, add a splash of water, but keep it minimal to maintain the 'gisado' stir-fry texture.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice. Pair with a side of 'Atchara' (pickled green papaya) to cut through the richness of the pork. A cold glass of calamansi juice or iced tea complements the savory-salty notes perfectly. For a traditional Filipino meal, serve alongside a clear soup like 'Sinigang' or 'Tinola'. Add a fried egg on top for a hearty breakfast-style 'Gisado' experience.