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+ servings


Recipe by Connie Veneracion
We didn't just rely on chilies for the heat. We added ginger too because it gives off a different kind of heat — sweetish and highly aromatic.
We coconut milk and cream. The solid ingredients cook in the coconut milk until most of the liquid has been absorbed. This ensures that the vegetables soak up the creaminess and acquire the flavor of the coconut milk.
Coconut cream is added toward the end of cooking to give the dish a lovely creamy sauce.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Filipino
Servings 4 people
Gising-gising (Pork and vegetables in coconut milk) with crispy pork belly



  • Set the stove to medium and heat the cooking oil in a pan.
  • Saute the onion, garlic, ginger, tomato and chilies for a minute.
    Sauteeing onion, tomatoes, garlic and ginger with shrimp paste
  • Pour in about a tablespoon of fish sauce, stir in the shrimp paste, cover and cook until softened, about three minutes.
  • Add the winged beans, okra and squash (see notes after the recipe).
  • Pour in the coconut milk.
  • Cover the pan and simmer until all the vegetables are done.
  • Pour in the thick coconut milk, stir and bring to a simmer.
  • Taste and add more fish sauce, if needed.
    Adding crispy pork belly to mixed vegetables in coconut cream
  • Toss in the crispy pork belly, if using.
  • Serve your gising-gising with rice.


The winged beans, okra and squash used here were all young and tender.
Spice base and vegetables for Filipino gising-gising
If one (or more) of the vegetables you're using is more mature than the others and requires a longer cooking time, you'll have to throw that one into the pan first.
Updated from a recipe published in October 10, 2019
Keyword coconut milk, Spicy