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Gising-Gising -Spicy Green Beans and Pork with Coconut Milk

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“Do you cook Gising-gising?” asked a culinary friend from Manila during a recent Skype session. I realized I had been cooking this green beans sautéed in ground meat and coconut milk for a long time unaware that the dish’s name had evolved.

“Gising” (say ‘geeh-sing’) is the Pilipino word that translates to ‘wake up’. So ‘gising-gising’ in this dish means ‘wake up – wake up’.  The origins of this classic sautéed vegetable-meat dish are relatively unknown. But it is a popular and versatile dish among Filipinos – whether at home or served in restaurants. I have also seen my fellow Pinoy food bloggers feature it from Manila, to Australia and here in America.

This vegetable entrée is a favorite – it is easy to cook, the ingredients can be found in most neighborhood groceries anywhere in the world and best of all, it is scrumptious when eaten with rice, a Filipino staple.


Anyone can cook this spicy vegetable dish, whether you’re a novice in the kitchen or a seasoned aficionado. There are large selections of green beans in the markets today, depending on the season. I like the broad, round green beans. And I also fancy the thin, delicate French filet beans or haricots verts when I see them.

The dish was ready in less than thirty minutes. The smooth, silky coconut milk coated the glistening green beans. The fresh, citrus-like yet earthy aroma from the ginger blended well with the hints of fish sauce in the sauté. Plus the clumps of ground pork nestled next to the green beans had spicy notes of the chiles. The dish cooked so quickly and that was just the thing I needed to end a busy day and a hectic week. When you don’t have time to slave over the stove, make this spicy and zesty all-in-one meal for the family. Its fiery flavors literally wake you up and reinvigorate your spirit.

Gising-Gising- Spicy Green Beans with Pork and Coconut Milk

Gising-gising is Pilipino for 'wake up-wake up'. This vegetable dish Gising-gising sauteed in ginger, coconut milk and other ingredients literally wakes you up with its fiery, spicy chiles. It is a versatile and easy all-in-one meal for any day of the week. This is an Asian In America recipe. Serves 2 and up to 4 if served with rice.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Filipino
Keyword: Filipino Green Beans Pork Coconut Chilies
Servings: 4 people
Calories: 435kcal
Author: Elizabeth Ann Quirino


  • Large Skillet or Wok: 12 inches in diameter


  • 2 Tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 whole large onion chopped
  • 1 knob (1-inch piece) fresh ginger peeled, sliced thin
  • cups ground pork
  • 1 Tablespoon patis (fish sauce)
  • 1/2 cup vegetable or chicken broth
  • 500 grams green beans edges trimmed, sliced in 2-inch length; about 1 1/2 cups
  • 1 cup coconut milk
  • 2 whole siling labuyo (bird's eye chilies) sliced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper powder

For serving

  • steamed rice


  • In a large skillet, add the vegetable oil over medium high heat. Saute the garlic, onions and fresh ginger for 1 to 2 minutes.
  • Add the ground pork and patis. Pour the broth. Blend well.
  • When pork turns from pink to brown in about 5 minutes, add the green beans. Mix well.
  • Pour the coconut milk and add the bird's eye chilies.
  • Lower heat to a simmer so the coconut milk does not curdle in too high heat.
  • Season with salt and black pepper powder. Blend ingredients well. Cover and continue cooking for 5 to 6 minutes more. Serve warm with boiled rice.
  • COOK'S COMMENTS: If desired, replace ground meat with shrimps. If a completely meatless meal is preferred, omit the ground pork and patis (fish sauce). If you prefer this dish without the fiery spice, omit the bird's eye chilies.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website, films or videos  without my permission. If you want to republish this recipe or content on another website, video or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 435kcal | Carbohydrates: 11g | Protein: 18g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 61mg | Sodium: 644mg | Potassium: 630mg | Fiber: 3g | Sugar: 4g | Vitamin A: 863IU | Vitamin C: 17mg | Calcium: 71mg | Iron: 4mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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  1. I just had a very similar dish this weekend! The Filipino deli had this, but used ground chicken instead. It was soooo good over white rice, and the leftovers warmed up very easily for lunch the next day.

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