Yesterday, on our cafeteria I ordered this dish of sautéed banana blossom it was really amazing. I chatted with the cook and she gladly shared me her secret recipe. Enjoy !
1 big whole puso ng saging or banana blossom
Be careful in choosing your banana blossom. My grandmom always told me choose the one that looks young and has a lighter color than the dark one. They are less tangy and much sweeter.
3 cloves of garlic
1 onion sliced
1/4 cup vinegar
1/4 kilo prawns (optional)
1/4 kilo pork cut in cubes (or you can use ground pork)
half a glass of water
Start by removing the first layer of your banana blossom. Cut the tail and start slicing them diagonally from the tip. Once you are done slicing them put them in a bowl and add about two tablespoons of rock salt. Press with your hands to remove the dark juice of the banana blossom, set aside. Warm up the oil in a pan and start sautéing your garlic and onions. Add your meat and prawns and banana blossom. Pour half a glass of water, cover and let it simmer for at least twenty minutes. Check the tenderness of your vegetable, add some salt and pepper, then at the last part of cooking pour your vinegar. Let it simmer for another five minutes. Cut the fire.