Gising-Gising
Green beans and pork cooked in creamy coconut milk with an awakening chilli heat.
Ingredients
Measure and prepare everything before you begin cooking.
- 500 g green beans, trimmed and sliced into 1 cm pieces
- 300 g pork mince
- 1 tbsp neutral cooking oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 20 g fresh ginger, finely chopped
- 1½ tbsp bagoong alamang
- 400 ml unsweetened coconut milk
- 150 ml coconut cream
- 3 long green chillies, sliced
- 1–2 red bird’s-eye chillies, sliced, optional
- ½ tsp freshly ground black pepper
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
Instructions
- 1
Wash and dry the beans, then slice them evenly so they cook at the same rate. Keep the green and optional red chillies separate so the final heat is easy to control.
- 2
Heat the oil in a wide pan over medium-high heat. Add the pork mince and cook for 6–8 minutes, breaking it into small pieces, until lightly browned and no longer pink.
- 3
Add the onion and ginger and cook for 3 minutes. Add the garlic and bagoong, then stir for 1 minute until aromatic.
- 4
Pour in the coconut milk and bring it to a gentle simmer. Cook uncovered over medium-low heat for 8 minutes, stirring occasionally, so the pork flavours the sauce.
- 5
Add the beans and long green chillies. Simmer uncovered for 6–8 minutes until the beans are tender but still bright and the sauce has reduced.
- 6
Stir in the coconut cream and optional red chillies. Simmer very gently for 3–4 minutes until glossy; avoid boiling hard.
- 7
Season with black pepper and taste before adding any salt. Serve immediately with steamed rice while the beans retain a little bite.
About Gising-Gising
Gising-gising means ‘wake up’, a fitting name for this lively coconut-and-chilli dish. Versions use sigarilyas or green beans; this accessible home version combines green beans with minced pork.
New Zealand ingredient swaps
- Green beans are an easy substitute when winged beans or sigarilyas are unavailable.
- Minced chicken, turkey or firm crumbled tofu can replace pork.
- Use canned unsweetened coconut milk, never sweetened coconut cream for desserts.
How to know it is ready
- Brown the pork until no pink remains before adding coconut milk.
- The beans should be tender but still bright and distinct.
- The finished sauce should be thick, glossy and cling to the beans.
Common mistakes and fixes
- Watery sauce: dry the beans well and reduce uncovered for a few minutes.
- Dull, mushy beans: add them later and stop cooking as soon as tender.
- Too salty: add bagoong gradually because brands differ.
Family and regional variations
- Use sliced winged beans for a more traditional texture when available.
- Make it vegetarian with tofu or mushrooms and suitable seasoning.
- Keep it mild with long green chilli or add bird’s-eye chilli for extra heat.
Storage and reheating
Refrigerate for up to 3 days. Reheat gently until steaming, adding a spoonful of water if the sauce has thickened.
What to serve with it
Serve with plenty of steamed rice and grilled or fried fish.
Gising-Gising FAQs
What does gising-gising mean?
It means ‘wake up’, referring to the dish’s lively chilli heat.
Does it have to be very spicy?
No. The heat is adjustable; green chilli gives flavour without excessive fire.
Can I use frozen green beans?
Yes. Thaw and drain them first, then shorten the cooking time.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
