How to cook: Gising-gising (spicy pork and green beans with coconut milk)

The first time I ate gising-gising was at Chic-boy. I hadn’t heard of the dish before, I asked the girl at the counter what it was exactly and she said it was a spicy chop suey. Sounded good; we ordered it. Fast forward to several months later and Jeanette posted a recipe of gising-gising on her blog. Surprisingly, it was a simpler dish made with sitaw (yard-long beans), coconut milk and chilis. In her post, Jeanette referred to a recipe by Mec which has green beans (a.k.a. French beans but locally known as Baguio beans) and ground pork.

I searched the web for a more definitive version of gising-gising and found none. The common denominator is that all versions are spicy and that makes the name of the dish understandable — gising-gising translates to Wake up! Wake up! and the spiciness of the dish will really wake one up. I also found out that green beans rather than sitaw appear to be more commonly used for making the dish.

My version of gising-gising uses green beans. But instead of ground pork, I used pork ears that had been boiled, chopped then pan fried until browned and crisp. »