This is a popular Southern dish that is well-known in the Bicol and parts of Quezon area. When the santol season arrives, usually during summer, this recipe with limited availability comes to life and becomes a unique treat for those who have been waiting to taste it again.
With the subtle sweetness from the santol and added sugar, saltiness from the bagoong, sharp tang from the vinegar, and spicy kick from the chili–this Sinantolan dish is truly exceptional. Its seasonal availability is definitely worth waiting for.
Sinantolan
Ingredients
- 3/4 kg. santol, grated
- Soak in water
For Sautéing:
- 1 kg. pork
- Season with salt
- 1/4 cup fresh bagoong shrimp
- 4 cloves garlic, minced
- 1 pc. onion, mined
- 5 pcs. red chili
- 1/2 cup vinegar
- Add the grated santol
- 1 pack Maggi Magic Sarap
- 2 Tbsps. sugar
- 1 kg. coconut milk
- 5 pcs. green chili
- 2 Tbsps. fish sauce
- Season with black pepper
Instructions
- Skin the santol, cut it in half, remove the seeds, and soak it in water. Make sure to prepare it ahead of time. Grate the santol, soak it in water, and squeeze out all the juices. After squeezing all the juice out, set it aside.
- Heat the wok. Sear the pork. Season with salt. Add oil to help render the fat. When the juices of the pork start to come out, continue cooking it until it dries.
- When all the juice of the pork has dried, add the garlic, onion, red chili, and bagoong (fermented shrimp). Toss it all together.
- Add the vinegar and sauté it until it dries.
- Once it has dried, add the grated santol, sugar, Maggi Magic Sarap, and coconut cream. Mix and leave it to simmer until it reduces.
- When it has reduced, season it with patis and let it reduce some more.
- Once the fat begins to render, add the green chili. Finish with patis and black pepper. Leave it to cook for a few more minutes.
When santol season comes, grab some of them so you and your family can try this uncommon dish.
This may even become an enticing once a year delicacy that everyone looks forward to savoring again, a special treat that will be the highlight of the season.
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