Ginataang Baboy with Artichoke, Pork with Artichoke in Coconut Milk

Ginataang Baboy with Artichoke, Pork with Artichoke in Coconut Milk. This one is another experimental dish that I have been planning to make for some time now. Today I found some fresh artichoke at Woolworths supermarket without hesitation I grab 3 pieces.

Artichoke are usually boiled or steamed, most of the edible part are on the hearth, the fibrous outer petals are peeled one at a time and discarded until the inner petals are reached, the petal stem is then dip in a mayonnaise and using your teeth the petal’s soft stem base is scraped out from the fibrous petals.

Click this link for more information about artichoke. For my recipe, to prepare the artichoke I just cut the tip at about 1/3 of the size of the artichoke this will expose the softer petals of the hearth. Then remove the fibrous petals until the hearth is reached, the remaining petals are then trimmed similar to trimming a banana blossoms. To make the dish I cooked it with a lot of pork similar to the cooking procedure of Bicol Express. Here is the recipe on how I cooked my Ginataang Baboy with Artichoke, Pork with Artichoke with Coconut Milk.

Ingredients:

2 to 3 pieces artichoke
1/2 kilo pork belly, boiled and cut into large strips
1 big can coconut milk
2 tbsp. bagoong alamang
1/2 head garlic, chopped
1 large size onion, chopped
2-3 red and green chili sliced
1 lemon
salt and pepper
cooking oil

Cooking procedure:

To prepare the artichoke cut/trim the tip about 1/3 of the artichoke length to expose the softer petals of the hearth. Trim the fibrous part of the remaining petals similar to trimming a banana blossom, what remains is the hearth of the artichoke. Now cut the hearth in half to exposed the choke, scrape out the feathery choke using a spoon and discard, trim and peel the stem. Soak the cleaned artichoke in water mixed with the lemon juice to prevent from discoloration, keep aside. Repeat procedure with the rest of the artichoke. Using a medium pan boil enough water to cover the artichoke, bring to a boil and add in the artichoke, boil for 5 to 10 minutes depending on the type of artichoke. Remove artichoke drain, cut into strips, and keep aside.

Heat wok until smoke start to appear, add in 2 tbsp. of cooking oil and sauté garlic and onion until fragrant. Add in the pork and stir cook for 2 to 3 minutes. Add in the bagoong alamang and continue to stir cook for 3 to 5 minutes 1/2 of the coconut milk and 1 cup of water, bring to a boil and simmer for 5 to 10 minutes or until most of the liquid has evaporated, stirring occasionally in between. Season with salt and pepper to taste. Add in the remaining coconut milk, chili and artichoke. Stir cook for another 3 to 5 minutes or until the liquid turn to an oily sauce. Remove from the wok and serve with a lot of rice.

See other Ginataan recipes; 

Ginataang Pinakbet 
Ginataang Santol, Sinantol 
Ginataang Papaya with Canned Tuna 
Bicol Express an authentic Bicolano dish? 
Ginataang Tanguige at Gulay 
Special Bicol Express 
Ginataang Alimasag with Sotanghon 
Ginataang Ampalaya 

Creamy Bicol Express with Green Beans 
Ginataang Sigarilyas, Gising Gising Style 
Gising Gising, Spicy Green Beans with Coconut Milk 
Asparagus with Coconut Milk, Pinoy Gising Gising Style 
Ginataang Sitaw, String Beans in Coconut Milk 
Laing at Daing, Laing with Dried Fish 
Ginataang Puso na Saging 
Ginataang Lechon Kawali at Baguio Beans 
Ginataang Kabute, Button Mushroom in Coconut Milk