I grew up and lived in Philippines till I was in my late twenties. Part of our culture allowed me the freedom to live with my parents until I got married. So naturally I got to enjoy my mom’s home-cooked meals for several years until I eventually moved out and migrated to the US to marry my sweetheart.
I learned to recreate them however, but still to my opinion her version cannot be duplicated exactly. There’s something unique in the way she cooks and played with the ingredients that is both beautiful and fascinating. As always, I’m her number one fan!
Today’s recipe is deep-fried ripe saba banana stuffed with sautéed ground pork, which is simply called “banana meat” for as long as I can remember.
Just like the loslos recipe, it originated from my birth place and hometown, Dalaguete, in the southern part of Cebu, Philippines. Little is known of how the dish came to be but I’m guessing it was one of those recipes that exist because of the abundance of local ingredients which in this case are saba bananas and pork.
Banana meat is commonly served during fiestas and special occasions and has always wowed guests upon first bite.
It’s soft, sweet, and juicy on the outside while meaty on the inside. It has the perfect balance of texture and flavor. I hope you give this a try as it makes a great appetizer and snack any time!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Yields: 10 pieces
10 pieces ripe saba bananas
1 pound ground pork
½ teaspoon salt
1 tbsp soy sauce
½ teaspoon ground black pepper
½ medium onion
2 cloves of garlic
2 cups canola oil
1 and 1/4 cups all-purpose flour
1 cup water
Tools You’ll Need:
Small mixing bowl
Fork or spoon
Skillet or cooking pot (for sautéing the meat)
Frying pan (for frying banana meat)
1. Peel onions and garlic. Mince garlic and chop onions finely2. In a skillet or medium cooking pot, heat 2 tablespoons of oil on medium high and sauté garlic and onions until garlic has browned a little and onions are translucent.3. Add the meat and cook until browned, about 5 minutes. Add salt, pepper, and soy sauce. Cook for another minute and remove from heat. Set aside until cool enough to handle. 4. Meanwhile, peel bananas.5. Use a knife to cut one side of the banana without going all the way through. Leave half an inch of space on both ends.6. Prepare the flour paste for sealing. In a small bowl, combine water and flour and stir with a spoon or fork until a smooth mixture is formed. 7. To stuff the banana: Hold the banana with one hand, with the slit facing you. Slide your thumb into the slit to make it bigger. Scoop a tablespoon of pork filling and stuff it inside. Seal with the flour paste and set aside. Repeat until all the bananas have been stuffed and sealed. 8. Heat the remaining oil in a frying pan. Fry bananas until golden brown, about 3-4 minutes. Drain on paper towels to remove excess oil. 9. Serve warm.