Filipino Dish: Ginataang Santol

This is a favorite dish among the Bicolanos. I asked my childhood friend, Josephine Gueta-Gutierrez, whose family hails from Bulan, Sorsogon to share to me their well-loved family recipe because it is now the time of year when we have lots of Santol harvest from our farm.


10 – 12 pcs santol medium size
Milk of 1-2 coconuts, first and second extraction
¼ kilo pork, cut into small cubes
1 teaspoon good quality shrimp bagoong
2-3 pcs green peppers
water for boiling
salt to taste


Peel the santol and take off the seeds, and slice into tiny pieces and then boil in a casserole. After boiling, squeeze off water from the santol meat. In a pan, pour the second extraction of coconut milk with the green pepper and wait until it boils. After it boils, add the shrimp bagoong and santol meat, stir lightly to mix ingredients. Let it simmer over medium heat for about 5 minutes. Pour in first extraction of coconut milk and add salt to taste. Let it simmer until coconut milk thickens. Serve with steamed white rice.