Filipino Gising-Gising Recipe with pork and shrimp paste
The Gising-Gising recipe, literally, “wake up, wake up” is going to wake you up and make you sweat because of its wake-you-up kind of spice, what with its generous amounts of Siling Labuyo.
A dish which is similar in ingredients and cooking method and preparation as Chopsuey, the only difference between the two is that Gising-Gising is a coconut-milk based dish, unlike Chopsuey which banks more on the cornstarch for its texture.
Known as a dish commonly served in town fiestas, this is usually served as a beer match because of its spice.
However, with the homey coconut milk, Gising-Gising can also be eaten as a viand partnered with heaps of rice.
The two main ingredients of this Gising-Gising recipe are Ground Pork and Green Beans such as sitsaro (snow peas) or Baguio beans depending on your preference.
For the pork, always buy the part which will give you the most meat as ground pork tends to shrink upon cooking. Be generous with the pork.
In this post we'll cover:
Gising-Gising Recipe Tips and Preparation Summary
As Gising-Gising is a straightforward sautéed recipe, what makes this dish special is the presence of the coconut milk as this makes the texture of the dish thicker.
Another ingredient that adds another layer of flavor to this dish is bagoong alamang. In choosing bagoong alamang, you have the choice of choosing either the saltier or the sweeter variant.
The beans, on the other hand, provide the crunch and additional nutrients to this otherwise hearty dish of coconut milk and pork.
Finally, as for the Siling Labuyo, you also have a choice of either including it in the mix while cooking or using it as a garnish.
As this gising-gising recipe is a coconut milk-based dish and thus tends to be very oily, it is recommended that this dish is served with pickled vegetables (Atsara).
Filipino gising-gising recipe
- 500 g green beans sliced into small pieces
- 300 g minced pork (30% fat)
- 2 tbsp bagoong or shrimp paste
- 2 cups coconut milk
- 1 cup coconut cream
- 5 pcs red chilies sliced with seeds
- 4 cloves garlic minced
- 2 small shallots finely chopped
- freshly ground black pepper
- In a wok, sauté garlic and shallots.
- Add minced pork and cook while continuously stirring for 5 minutes.
- Add coconut milk and simmer for 15 minutes in medium high heat, at this stage coconut milk will be reduced and thick.
- Add shrimp paste and green beans, stir for 2 minutes.
- Add coconut cream and chilies and cook for 2 more minutes.
- Season with freshly ground black pepper then serve.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.