Ginataang Santol, Sinantol

Ginataang Santol, Sinantol
Ginataang Santol, Sinantol. Some of our readers may have had Ginataan Santol, specifically our readers who are ginataan loving Bikolano. If you are wondering how Ginataang Santol or Sinantol is cooked, don’t be intimidated. Except for the grating of the santol meat, cooking is fairly easy. Similar to any typical vegetable ginataang Bicol style there is no sautéing involve. The aromatics are initially boiled with half the coconut milk, then all the other ingredients are added and let cook all together until done, the remaining half of the coconut milk is added during the final stages of cooking.


Here is my simple version of Ginataang Santol, Sinantol.


3-4 pieces medium sized santol
250 grams pork belly, cut into strips
250 grams medium size shrimp, shelled
3 cups coconut milk
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
2-3 thumb sized ginger, cut into thin strips
1 stalk lemongrass, trimmed, crushed
2 tbsp. bagoong alamang
2-3 pieces whole long green or red chili
2-3 pieces hot chili or long green/red chili, chopped

Cooking procedure:

Ginataang Santol, Sinantol - Cooking Procedure

Skin each santol, do not cut, and immediately place in a big bowl with cold water. Now using the course blades of a cheese grater, Grate the meat of each santol, letting the gated santol meat drop on the same bowl with cold water, this will prevent the santol meat from oxidation or becoming dark, discard the santol seeds. Let the grated santol meat soak in the water until ready to cook.

Ginataang Santol, Sinantol - Grating Procedure

In a medium sized sauce pan, pour about 2 cups of water, then add in 1 cup of the coconut milk. Add in the onion, garlic, ginger, pork belly, bagoong alamang, tanglad, bring to a boil and stirring constantly to avoid curdling, simmer for 2 to 3 minutes.  Add the santol and continue to cook for 15 to 20 minutes, stirring regularly until most of the liquid has evaporated.  Season with salt to taste. Now add in the shrimp, the remaining coconut milk, the chilies, continue to cook for another 10 to 15 minutes or until the liquid has turned to an oily sauce. Serve hot with a lot of rice. 


  1. I really missed sinantol, I bought Sinantol ni Etelya last week and it taste delicious. A must try food.


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