Fri. May 20th, 2022

Kilawing Puso ng Saging is easy to make, nutritious, and budget-friendly, too! It’s a delicious side dish that pairs well with steamed rice and fried fish or grilled meat.

Kilawing Puso nang Saging in a pan
Kilawing Puso nang Saging

Kilawing puso ng saging or also known as sisig na puso is a Filipino vegetable dish made of banana heart cooked in vinegar with pork, garlic, and spices.

Kilawin vs Kinilaw

The words kilawin and kinilaw are derived from the Visayan term, kilaw, which means “to eat raw” and a cognate of the word hilaw which means “uncooked or unripe”.

Although their names are often used interchangeably and both use vinegar, they’re not exactly the same. While kinilaw is prepared with raw fish or seafood, Kilawin is made with boiled or grilled meat.

banana heart, pork belly, vinegar, garlic

Kilawin is a traditional cooking method that was used by our ancestors dating back from the pre-colonial period.

Natives living in the country’s coastal areas where coconut and palm trees grow abundantly use vinegar such as from palm (sukang sasa) or coconut (sukang tuba) to denature and add flavor to proteins. Other souring agents like citrus juices and sour fruits are also used.

peeled and sliced banana heart on a cutting board

How to prepare banana heart

  1. With a knife, cut the stem. Peel and discard the the outer layers until you reach the lighter, softer core of the banana blossom.
  2. Cut the blossom lengthwise in half and slice each half thinly.
  3. Soak the shredded banana blossom in salted cold water for about 15 to 20 minutes and with hands, squeeze to remove the bitter sap.
  4. Using a colander, rinse until cold running water and drain well.
sliced banana heart in bowl of water

Tips

  • Not a fan of pork? You can substitute shrimp, tinapa flakes, or fried daing.
  • Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
  • You can balance the sour notes with a little bit of sugar if needed.
sisig ng puso in a white serving bowl

How to serve and store

  • Kilawing Puso ng Saging is delicious as a side or main dish. It is best served with fried fish or chicken and steamed rice.
  • Transfer leftovers in container with lid and refrigerate for up to 3 days.
  • Reheat in a saucepan over low heat or in the microwave at 1 to 2-minute intervals until completely warmed through.
  • You can also use leftovers to make lumpia!

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

Kilawing Puso nang Saging in a pan

Kilawing Puso nang Saging

Kilawing puso ng saging or also known as sisig na puso is a Filipino vegetable dish made of banana heart cooked in vinegar with pork, garlic, and spices. It’s easy to make, nutritious, and delicious. Perfect with steamed rice!

4 Servings

Ingredients

  • 2 large banana heart
  • 1 tablespoon canola oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 1/2 pound pork belly, cut into strips
  • 1 tablespoon fish sauce
  • 1/4 cup vinegar
  • 1/2 cup water
  • 2 Thai chili peppers, chopped
  • salt and pepper to taste

Instructions

  • Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core. Trim off stem and discard. Cut banana core into half and slice thinly.

  • In a bowl of cold salted water, place shredded banana and soak for about 15 to 20 minutes. Using hands, squeeze to release bitter sap. Rinse with cold water and drain well, discarding liquid.

  • In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.

  • Add pork and cook, stirring occasionally, until lightly browned.

  • Add fish sauce and continue to cook for about 1 minute.

  • Add banana heart. Continue to cook, stirring occasionally, for about 5 minutes or until softened and releases liquid.

  • Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.

  • Add water and chili peppers. Bring to a boil.

  • Lower heat, cover, and continue to cook for about 10 to 15 minutes or until pork and banana heart are cooked and the liquid is mostly reduced.

  • Season with salt and pepper to ta taste,. Serve hot.

Notes

  • Cook off the strong vinegar flavor by allowing it to boil uncovered and without stirring for a few minutes.
  • You can balance the sour notes with a little bit of sugar if needed.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”




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