How to Cook Puso Ng Saging

Co-authored by Jessica Gibson

Last Updated: June 11, 2020 Tested

If you've ever been in a Filipino market, you've probably seen tear-shaped banana hearts for sale. Before you make a classic puso ng saging with the hearts, you'll need to trim away the tough outer leaves and cut the thin hearts into strips. Coat them in salt to draw out the bitterness and rinse them. Then decide if you want to make ginataang puso ng saging, sautéed banana hearts in a spiced coconut cream, or kilawing puso ng saging, sautéed banana hearts cooked with vinegar and fish sauce.

Ingredients

Salting Fresh Banana Hearts

2 large banana hearts (about 4 pounds or 1.8 kg)
2 tablespoons (64 g) of rock salt

Makes 4 to 5 cups (520 to 650 g) of shredded puso

Ginataang Puso ng Saging^{[1]
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Research source}

4 to 5 cups (520 to 650 g) of shredded puso (banana hearts), prepared
1 tablespoon (15 ml) of canola oil
1 onion, peeled and chopped
3 cloves of garlic, peeled and minced
¹⁄₂ pound (230 g) of pork belly, diced
1 tablespoon (15 ml) of fish sauce
1 14.5 ounce (428 ml) can of coconut milk
2 Thai chili peppers, stemmed and minced
Salt and pepper to taste

Makes 6 servings

Kilawing Puso ng Saging^{[2]
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Research source}

4 to 5 cups (520 to 650 g) of shredded puso (banana hearts), prepared
1 tablespoon (15 ml) of oil
1 small onion, peeled and sliced thinly
2 cloves of garlic, peeled and minced
¹⁄₄ pound (110 g) of pork belly, cut into strips
1 tablespoon (15 ml) of fish sauce
Salt and pepper to taste
¹⁄₂ cup (120 ml) of water
2 Thai chili peppers, chopped
¹⁄₄ cup (59 ml) of vinegar

Makes 4 servings

Method 1

Method 1 of 3:

Salting Fresh Banana Hearts

1
Peel 2 banana hearts until you see the pale core. Take out 2 large banana hearts and start peeling away the tough outer layers of each. Keep peeling until you reach the soft center of the banana heart.
- Discard the tough outer layers and any yellow flowers that might be attached.
2
Trim and discard the stem from each core. Look at the dry, tough end of each banana stem. Cut away the bottom 1/2 in (1.3 cm) of the stem end and throw it away. You'll now have the tender banana heart.

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3
Cut each heart in half and slice them into thin strips. Slice each banana heart in half vertically and then cut across each section. Make short, thin strips that are about 1/2 in (1.3 cm) wide.
- Slice each of the banana heart sections into evenly sized strips.
4
Put the banana heart into a bowl with the salt and leave it for 15 minutes. Transfer the thinly sliced banana heart into a large bowl. Add 2 tablespoons (64 g) of rock salt and toss the banana heart so it's evenly coated. Leave the banana heart to sit for 15 minutes at room temperature.
- The salt will draw out the bitter flavor from the banana hearts.
5
Squeeze and rinse the salted banana heart strips. Use your hands to squeeze the banana hearts so they release some of the bitter liquid. Then put them into a fine mesh strainer and run cold water over them. Transfer the rinsed banana hearts to a bowl full of cold water and set them aside while you prepare the rest of the puso ng saging.
- Submerging the banana hearts in cold water will prevent them from turning brown.

Method 2

Method 2 of 3:

Making Ginataang Puso ng Saging

1
Sauté 1 onion for 5 minutes over medium heat. Pour 1 tablespoon (15 ml) of canola oil into a large skillet and turn the burner to medium. Once the oil shimmers, stir in the chopped onion and let it cook until it softens and turns clear.
- Stir the onion occasionally to prevent it from sticking to the bottom of the pan.
2
Stir in and sauté the garlic for 30 seconds. Add 3 cloves of minced garlic to the onion and stir well to combine them. Cook the garlic and onion just until the garlic becomes fragrant.
- Ensure that you don't cook the garlic for more than 30 seconds because garlic can burn quickly.
3
Add the pork belly and cook it for 3 minutes. Dice ¹⁄₂ pound (230 g) of pork belly into 1/2 in (1.3 cm) cubes and add them to the skillet. Stir and cook the pork over medium heat until it's lightly browned on the sides.
- The pork belly will finish cooking as the rest of the dish comes together.
4
Stir in the fish sauce and cook it for 1 to 2 minutes. Pour 1 tablespoon (15 ml) of fish sauce into the skillet and let it cook until the pork absorbs most of it and becomes flavorful.
5
Add the banana heart strips and cook them for 3 to 5 minutes. Drain the water from the banana heart strips and add them to the skillet. Cook the banana heart strips over medium heat until they release all of their liquid.
- You may not see liquid pooling in the bottom of the skillet. Instead, the banana hearts might just look shiny and moist.
- Stir the banana heart strips occasionally to stop them from sticking to the skillet.
6
Stir in the coconut milk and chili peppers. Open a 14.5 ounce (428 ml) can of coconut milk and pour it into the skillet. Add 2 minced Thai chili peppers and stir until they're combined with the banana hearts.
- If you'd like extra spice, consider adding another Thai chili pepper.
7
Simmer the ginataang puso ng saging for 10 minutes and serve it. Turn the burner down to medium-low so the coconut milk bubbles gently. Simmer the puso ng saging until the pork is completely cooked and the sauce thickens a little. Then turn off the burner and serve it immediately.
- Serve the hot puso ng saging with steamed rice and consider garnishing it with chopped peanuts or cilantro.
- Refrigerate leftover puso ng saging in an airtight container for up to 3 or 4 days.

Method 3

Method 3 of 3:

Cooking Kilawing Puso ng Saging

1
Sauté the onions with garlic for 4 to 5 minutes. Pour 1 tablespoon (15 ml) of oil into a large skillet and turn the burner to medium. Add 1 thinly sliced onion and 2 cloves of minced garlic. Cook the mixture until the onion slices sweat and become clear.
- Slice the onions as thinly as you can or use a mandoline to cut them evenly.
- Stir the sliced onions and garlic occasionally to prevent it from sticking.
2
Add the pork belly and cook it for 3 to 4 minutes. Slice ¹⁄₄ pound (110 g) of pork belly into 1/2 in (1.3 cm) strips and lay them in the skillet with the onion and garlic. Cook the pork belly over medium heat for a few minutes and then turn the strips over. Cook the pork for a few more minutes.
- The pork belly should turn light brown in color. It will finish cooking once you assemble the rest of the puso ng saging.
3
Add the chili peppers and fish sauce and cook it for 1 minute. Chop 2 Thai chili peppers and add them to the skillet along with 1 tablespoon (15 ml) of fish sauce. Stir and cook the mixture for 1 minute over medium heat.
4
Stir in the prepared banana hearts. Drain the water from the salted and rinsed banana hearts. Put 4 to 5 cups (520 to 650 g) of the shredded puso into the skillet and stir until it's combined with the onion and garlic.
5
Cook the puso ng saging for 5 minutes over medium heat. Keep the lid off of the skillet and cook the mixture until the banana hearts are tender and have released liquid.
- Stir the puso ng saging occasionally to help it cook evenly.
6
Add ¹⁄₂ cup (120 ml) of water and simmer it for 10 to 15 minutes. Stir the water into the puso ng saging and heat it until it bubbles gently. Simmer the uncovered mixture until the banana hearts become completely soft.
7
Stir in the vinegar and bring the mixture to a boil for 3 to 5 minutes. Pour ¹⁄₄ cup (59 ml) of vinegar into the skillet and stir until it's combined. Turn the burner up to medium-high so the liquid begins to bubble. Boil the puso ng saging for 3 to 5 minutes without stirring it.
- Boiling the puso ng saging will make some of the liquid evaporate and make the dish more flavorful.
8
Simmer the puso ng saging for 8 to 10 minutes over medium heat. Turn the burner down to medium or medium-low so the liquid bubbles gently. Simmer the uncovered mixture until it thickens and the pork belly is completely cooked. Serve the puso ng saging immediately.
- Offer steamed rice to eat with the puso ng saging. Garnish the dish with chopped peanuts or cilantro for extra flavor.
- Store the leftover puso ng saging in an airtight container in the refrigerator for up to 3 or 4 days.