I was dining out with friends one time and Gising-Gising was one of the food that was served to us. I do not know what’s with ground pork, kangkong stalks and coconut milk that engraved this dish in my memory. Ever since I tasted it, I never forgot how it tastes like and I started craving for it from time to time. I even searched for restaurants around the Metro that boasts about their Gising-Gising and though I have found some, nothing is more comforting than the fact that you can recreate your favorite food in the comforts of your home. After all, isn’t that Rice N Dine’s goal?
Since the dish has coconut milk, I immediately assumed that this originated from Bicol. (See some of our coconut milk adventures – Ginataang Tulingan, Champorado with Gata and Ginataang Langka with Daing) Upon research though, it seems like it didn’t, plus the fact that John cooked this using only his recollection of how this tastes like the last time we dined out. Upon research as well, I have found out that this dish is called as such because Gising in Filipino literally translates to “Wake up” and this dish is supposed to wake you up because the original recipe was spicy.
Our version is more creamy than spicy and if you like it that way, be sure to check out the recipe below. Let us know how you like it! 🙂
- 1/4 kg Ground Pork or Beef
- 1 1/2 cups Kangkong stalks, chopped
- 1 can Coconut Milk
- 3 cloves Garlic, peeled and minced
- 1 pc Pork/Beef Cube
- Salt and Pepper
- 1 tbsp Cooking Oil
- In a pan over medium heat, place the cooking oil and saute the garlic until lightly brown.
- Put the ground meat and cook for around 3-5 minutes.
- Put the beef/pork cube and stir until dissolved.
- Place the chopped Kangkong stalks and cook for another 2 minutes.
- Put the coconut milk and simmer for 2-3 minutes.
- Season with salt and pepper.
- Serve warm and enjoy!
Kangkong – water spinach
Gising – wake up