Ginataang Pechay Recipe

Ginataang Pechay Recipe


  • A big handful of bunch of pechay leaves
  • 200 g Pork meat cut into small strips
  • 5 pieces green finger chili deseeded and cut into squares, leave an extra one whole and intact
  • Garlic minced
  • Onion minced
  • Salt
  • Pepper
  • Spanish paprika
  • Coconut milk 1 cup
  • Coconut cream 1/2 cup


  • Rinse the pechay leaves and stalks under running water (Set a bowl beneath to save the rinsewater for your plants).
  • Cut the leaves and stalks in 1″ strips.
  • Pan-fry the pork strips, seasoning it with salt and pepper. Remove from the pork once the pan becomes brown and crusty.
  • Deglaze the pan with a little water and half of the coconut milk.
  • Add the onions, garlic, and chilis, as well as the pork strips.
  • Add the pechay.
  • Pour the rest of the coconut milk. Cover with a lid and let simmer until the sauce is reduced.
  • Add the coconut cream.
  • Season with salt, pepper, and paprika.
  • Serve with a plate of steaming rice. Enjoy!



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