Ginataang Puso ng Saging

AJI-NO-MOTO® Umami Seasoning


  • 4 cups (1000ml) Water
  • 1/2 tsp. (2.50g) Salt
  • 2 pcs. (400g) Puso ng saging, thinly sliced
  • 2 Tbsps. (30ml) Cooking oil
  • 1/4 kg. (250g) Pork liempo, strips
  • 1 cup (130g) Onion, sliced
  • 2 Tbsps. (20g) Garlic, minced
  • 2 Tbsps. (20g) Ginger, sliced
  • 2 cups (500ml) Coconut milk
  • 2 Tbsps. (30ml) Fish sauce
  • 1/2 tsp. (2.5g) Ground black pepper
  • 1 1/2 tsps. (7.5g) AJI-NO-MOTO® Umami Seasoning
  • 2-3 pcs. (2.50g) Finger chilies, sliced


  1. SOAK AND SQUEEZE. In a large bowl, add water and salt. Mix to combine. Add the puso ng saging and let it Soak for at least 30 minutes. Squeeze out the water from puso ng saging and set aside. Discard the salted water.
  2. SEAR. In a hot pan, add oil and sear the pork. Set aside.
  3. SAUTÉ. In the same pan, sauté onion, garlic, ginger and puso ng saging.
  4. SIMMER. Add coconut milk and simmer for at least 10 minutes or until desired consistency is achieved.
  5. SEASON. Add fish sauce, ground black pepper and AJI-NO-MOTO® Umami Seasoniong. Add the chili and mix well.
  6. SERVE. Transfer to a serving bowl and serve while hot.

Cooking Tips

To prepare the banana heart, discard the mature, dark-colored bracts. Stop discarding bract until you reached the light-colored bracts.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 9 ajinomoto size  Serving size: 1/4 cup (72g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Reduced sodium by 39% Original seasoning/condiment: 1 tsp. (5g) Salt, approx 1/3 cup (75ml) Fish sauce. The banana heart is a good source of Vitamin E which is a good antioxidant that helps protect cells from damaging.


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