Ginataang Kalabasa (with Shrimp, Pork, and String Beans). Filipino food is for everyone and this amazing recipe proves it! My Ginataang Kalabasa is the perfect invitation to get to know Filipino foods better and you will get nothing but rave reviews!
There is nothing quite as comforting as Ginataang Kalabasa! This classic Filipino dish has tons of fresh vegetable flavor, plus a sumptuous pop of fatty pork flavor. This dish is just right to bring comfort to a blue day and it will transport you to an inviting Filipino kitchen!
What is Ginataang Kalabasa?
This dish is packed with tons of fresh and welcoming flavors. It is a familiar favorite for many from the Philippines and Southeast Asia. Ginataang kalabasa is a traditional dish that is similar to both stew and curry. It mixed the flavors of fresh vegetables with shrimp and coconut milk.
Typically, bagoong alamang is added to the stew to bring a delicious layer of fermented fishy flavor to the dish. Some variations included other added proteins, like this Ginataang Kalabasa recipe which includes a sumptuous pork belly for extra fatty flavor.
What Makes Ginataang Kalabasa so Great!?
100% Homemade Magic!
This dish is such a labor of love! From slicing the veggies to the first smell of the delicious stew aroma you will be smiling throughout! This dish feels authentic and farm fresh but it’s coming right out of your own kitchen without the fuss or stress!
I love making this because it can use up bounty from the home garden like tomatoes, string beans, and squash, and you can homemade the bagoong alamang to really own the dish from top to bottom! Don’t stress if you’re not a gardener or maker, you can buy everything and still have a dish that is full of joyful flavors!
Loaded with Veggies!
There is so much green goodness in this recipe! Ginataang Kalabasa uses squash, tomatoes, string beans, garlic, and onions. That means there are tons of great plant nutrients and vitamins in this dish. This is the perfect satisfying meal for after a rough day or meal prep for lunch and there is no guilt, just beautiful lean and filling flavors!
There is no drama or stress in this recipe, just good food! You don’t need special equipment or fancy ingredients for this dish. Cooks of all skill levels can easily reproduce this straightforward recipe and make an unforgettable Filipino meal!
Ingredients for Ginataang Kalabasa
- Hipon (Shrimp)-In this recipe, hipon, or shrimp, is the key to rich and decadent stew flavor. The shrimp adds a ton of briny crustacean flavor and it brings out the richness in all the other ingredients. Choose fresh shrimp. You do not need to peel the shrimp before using, but if you prefer them peeled you can.
- Pork Belly-Pork belly makes every recipe better! In this sumptuous stew, a fully cooked pork belly adds salty richness and wonderfully meaty flavor!
If you need a fast and easy way to make pork belly that can be used in this recipe or anywhere else you can imagine try my Crispy Chinese Pork Belly.
- Kabocha Squash-This gorgeous green squash is such a flavorful addition to this recipe. It adds a vegetable sweetness and wonderful texture to the recipe.
To choose the perfect kabocha squash at the grocery store use these tips:
- Look for a firm rind and no cuts or soft spots.
- Choose squash with heavyweight, this means lots of delicious meat inside.
- Bright green color indicates freshness and healthy squash.
- Sitaw (String Beans)-Sitaw is our word for delicious string beans. These amazing greens are so delicious and friendly that even kids love them. Grab a fresh bundle of these from the grocery store and be sure to look for a vibrant green color and firm but flexible stems.
- Tomato-Fresh tomato is the perfect pop of flavor to balance all the deep meaty and vegetative flavors in this stew. A large “beefsteak” style tomato is great for this recipe but choose whatever is available and fresh tomatoes near you.
- Alamang (Homemade)-One of the best things about this delectable stew is the rich, salty, and slightly fermented flavor that comes from the bagoong alamang in the recipe. It’s one of my favorite things about this dish because I love to make alamang at home.
Try my easy Bagoong Alamang Recipe and you will be hooked on this fishy mix-in!
- Garlic-Fresh garlic is the key to flavor! Minced cloves of garlic bring a delicious savory taste to this recipe. Fresh garlic is an awesome ingredient to keep on hand for your pantry but if you don’t use it often try choosing frozen minced garlic; you can find this in the store’s frozen section, typically near the frozen vegetables.
- Red Onion-Red onion may be a misnomer for this bright purple bulb, but this onion by any name would taste delicious! Red onion has an eye-catching color and just the right flavor to make this dish sensational!
- Coconut Milk-Coconut milk is one of the most versatile and delicious ingredients to keep on hand. It smooths out curries, stews, and soups and it can be used in a wide range of desserts. I love keeping this ingredient on hand, just in case!
Use canned or boxed, off the shelf, or from the refrigerator, this ingredient is always velvety and delicious!
- Cooking Oil-Use your favorite types of neutral cooking oil, like vegetable oil, canola oil, or safflower oil.
Heat a large pan and add one tablespoon of cooking oil. Add in the pork bell until seared and brown on all sides.
Remove the pork belly and add the garlic and tomatoes. Let cook for two minutes. Add the Bagoong Alamang. Cook for another minute.
Add the pork belly and add the shrimp. Cook the shrimp until it changes its color. Add the Kabocha and add water. Cook for two more minutes.
Add the string bean and add the coconut milk. Cover and Cook for another four minutes.
Expert Tips and Tricks
- Before starting this recipe, wash all the produce used so it is clean and ready to go!
- Clean the kabocha and remove the seeds before adding it to the pot.
What to Serve with Ginataang Kalabasa?
This recipe for Ginataang Kalabasa with Shrimp and Pork is the perfect weeknight fillup. It is fast and doesn’t need much else to shine, but if you want to pair this with something delicious try simple rice or noodles. There are so many flavors in this dish you don’t need much else!
How to Store and Reheat Ginataang Kalabasa
- To store, allow the dish to cool completely before transferring all the leftovers to an airtight container. Store in the refrigerator for up to five days. To reheat this dish, use the microwave or a wok.
- To reheat in the microwave. transfer the desired amount of leftovers to a microwave-safe container and heat for up to 2 minutes.
- To reheat in a wok or pan, heat a wok or pan over medium heat, add the Ginataang Kalabasa to the hot wok or pan and stir it up for a few minutes until it is warm throughout.
You can freeze it!
- You can freeze this. Place leftovers in a sealed container and put them in the freezer. When you are ready to eat it, you can set it on the counter and microwave it.
More Recipes You’ll Love
It is hard not to get hooked on delicious Filipino cooking! The flavors are bold and the methods are so easy, especially when you have great recipes like mine! After you finish this Ginataang Kalabasa, try a bite of one of my signature Filipino desserts!
Ginataang Kalabasa (with Shrimp, Pork, and String Beans)
- large cooking pan
- chopping board
- 1 lb pork belly sliced into bite-sized pieces
- 2 tbsp garlic minced
- 1/2 cup tomato, chopped
- 1/4 cup Bagoong Alamang please see notes for the recipe
- 5 piece srhimp deveined
- 1 1/2 lbs Kabocha squash
- 1 lb string beans (sitaw) sliced into one inch pieces
- 1 can coconut milk 13.5 lf oz
- 1/2 cup water
- 1 tbsp cooking oil
- Heat a large pan and add one tablespoon of cooking oil. Add in the pork bell until seared and brown on all sides.
- Remove the pork belly and add the garlic and tomatoes. Let cook for two minutes. Add the Bagoong Alamang. Cook for another minute.
- Add the pork belly and add the shrimp. Cook the shrimp until it changes its color. Add the Kabocha and add water. Cook for two more minutes.
- Add the string bean and add the coconut milk. Cover and Cook for another four minutes.