"Pork and Beans"

This version of Pork and Beans has greens and enough meat in it to also serve as ulam.

June 2007 | By Melanie Jimenez
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at a glance

Main Ingredient



Main Dishes

Preparation Time


Date Published

June 2007

A different kind of pork and beans, that is. This version has greens and enough meat in it to also serve as ulam.

Serves 6 to 8 
Prep Time
10 to 15 minutes 
Cooking Time
20 to 25 minutes


3 tablespoons vegetable oil
6 cloves garlic, minced
1 medium-sized onion, chopped
2 to 3 siling labuyo, chopped
      (reduce to 1/2 or 1 sili
        if serving to kids or adults
        who don't like it spicy)
200 grams ground lean pork
3 cups coconut milk
1 kilo Baguio beans, washed,
       sliced into pieces barely 1/2-inch wide
salt and pepper to taste


Sauté garlic and onion in large saucepan over medium heat. Add siling labuyo and the ground lean pork, stirring as you lightly brown the meat.

2  Add the coconut milk. Bring the mixture to a steady simmer. Once you see the oil separating from the milk, turn the flame to medium-low and add the Baguio beans.

Let simmer for 6 to 8 minutes, until the beans are tender yet still firm. Season with salt and pepper. Serve immediately.

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