Sinantolan or ginataang santol is a Filipino dish wherein minced cotton fruit (also known as santol) is cooked in coconut cream. Meat such as ground pork or minced pork can also be added. This dish is perfect when prepared spicy. This is the reason why I used both siling pansigang and Thai chili. It is best eaten with warm rice.
4 pieces santol peeled and seeds removed
1/4 lb. ground pork
3 cups coconut cream
2 pieces long green pepper siling pansigang sliced crosswise
5 pieces Thai chili or siling labuyo
3 tablespoons shrimp paste
1 medium red onion minced
3 cloves garlic crushed
3 tablespoons cooking oil
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred.
Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside.
Heat oil in a pan. Saute garlic and onion.
Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown.
Add the minced santol. Cook for 3 to 5 minutes.
Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half.
Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates.
Transfer to a serving plate. Serve.