Another one of my father’s specialties – Ginataang Santol. What’s in it? Santol pulp, ground pork, coconut milk, and lots of chili. Okay, just the mere mention of santol makes me drool.
This is a typical Bicolano recipe and one of my favorites. When its season for santol we usually have this a few times a week. And I was quite lucky last June-July-August we have a lot of santol fruit around.
And how to make it? I only have a vague idea, lol! I was too busy waiting for it to be cooked to pay much attention. Would you believe it was still being cooked and I already had a plateful of rice with me? Anyway, dad usually saute garlic, tomatoes first, then he adds the pork, then the santol. Then the coconut cream is added, salt to taste then the chili.. And oh, he said when shredding the santol pulp, you have to make sure you don’t make it a few hours before cooking it and to soak it in water, otherwise it’ll turn really dark..
I wonder when I could have this again? **sigh** On a side note, this made me think what is ‘Santol’ in English? According to Wikipedia, santol is also referred to as ‘wild mangosteen’. Interesting!
This is an entry to Food Trip Friday Meme.