Ginisang sigarilyas sa bagoong is a different way to cook winged beans: sautéed with pork belly and bagoong alamang until tender but still crisp. Great with rice.
If you've only had sigarilyas in ginataan, try it ginisa. A few minutes in the pan with bagoong and it's still crunchy, and the bagoong goes really well with its grassy, green bean-y taste. When buying, look for bright green pods that snap when you bend them, and skip the ones with brown or limp edges. No sigarilyas? Sitaw or baguio beans work, they just won't be as crunchy.
The pork's split in two. Half stays in the pan for the sauce, and half goes back in right before serving so it doesn't go soggy. Cook the tomatoes until they're jammy. It takes a few extra minutes, but they get sweet enough to balance out the bagoong, and the sauce coats the beans instead of being watery. The sili pang sigang is optional and adds more aroma than heat, so you can leave it in even if you're not big on spice.
Not sure which bagoong to buy? We did a taste test here.
Render pork: Place pork belly in a large pan, then set over medium heat. Cook for 8-10 minutes, or until the fat renders and the pieces turn golden brown. Remove half of the pork and set aside. Drain all but about 1 tbsp of rendered fat.
Sauté aromatics: Add onion to the remaining pork and sauté for 3-4 minutes, or until fragrant and translucent. Add garlic and cook for another minute. Add tomatoes and cook until soft and almost jam-like, about 4-5 minutes. Stir in bagoong and cook for another minute.
Cook sigarilyas: Pour in ½ cup water and bring to a simmer. Add sigarilyas and sili pang sigang, if using. Toss to coat in the sauce. Cover and cook for 5-6 minutes, or until the sigarilyas are tender but still crisp. Add more water if the pan looks dry.
Finish: Stir in the reserved pork. Season with pepper and more bagoong as needed.
