Ginataang Mustasa, Mustard Leaves in Coconut Milk

Coconut milk is a staple ingredient in many Filipino dishes, and it adds a creamy and savory flavor to any recipe. The use of coconut milk in cooking is not limited to savory dishes, as it can also be used in desserts like halo-halo and bibingka. It’s a versatile ingredient that can be used in various ways, and Miles’ Ginataang Mustasa is a great example of how it can be used to elevate a simple vegetable dish. Try this recipe and taste the richness of coconut milk with the healthy goodness of mustard leaves.

She first sautés garlic, onion, and ginger in a pan, then adds the Mustasa leaves and stirs until they are slightly wilted. She then adds coconut milk, some seasoning, and chili peppers for a bit of spice. The dish is then simmered until the Mustasa leaves are tender and infused with the coconut milk and spices.

Miles’ Ginataang Mustasa leaves is a great vegetarian option for those who are looking for healthy and delicious meal ideas. It’s also a great way to incorporate more vegetables into your diet while still enjoying the rich and creamy flavor of coconut milk. Give it a try and see how you can add this nutritious leafy green into your meal plan.

Ingredients: 3-4 servings

4-6 bundles of sliced mustasa leaves
1/2 lb. pork belly cubes
2 cloves minced garlic
1/2 medium sliced onion
1 thumb sized, minced ginger
1/2 tsp bagoong alamang(shrimp paste)
1 large can(8 oz.) of coconut milk
3-4 pieces of siling labuyo(fresh chili peppers)
salt & pepper to taste
1 cup water

Cooking Procedure:

1. Wash and slice bundles of mustasa leaves, slice them in about an inch wide in slices, then set aside. Wash off excess salt from bagoong using a strainer. Run it through the water.
2. On a deep, heated cooking pan, pour a large can of coconut milk, add water. Apply onions, garlic, ginger, pork belly, bagoong alamang, including chili peppers.
3. Bring coconut milk in to boil, let it simmer until boiling bubbles start to come out, or when coconut milk starts to thicken.
4. Stir occasionally to all the coconut milk to keep its smooth texture and prevent it from curding. Keep it simmering for at least 20-30 minutes.
5. When coconut milk thickens, and the pork belly is cooked, add the sliced mustasa (mustard) leaves. Stir to combine all ingredients. Let it simmer for another 10-15 minutes until mustard leaves are cooked and ready to serve.
6. Remove from the heat, transfer tasty Ginataang Mustasa(mustard) Leaves or Linagang Mustasa on a large bowl and serve it with steamed rice.

Tip: Use freshly grated, strained coconut milk as a substitute to the canned one. Freshly grated is obviously better for any coconut milk recipe, if available.