Sigarilyas (Winged Beans) With Coconut Milk
They’re called winged beans because they resemble green bean pods with four-sided “wings” running lengthwise.
Sigarilyas, as they are called in the Philippines, are popular as an ingredient in Pinakbet, a pork and vegetable stew which is a signature cuisine for the Ilocos Region of Northern Luzon.
Since I started my food blog almost two years ago, I have been searching for a local source of this legume plant in the San Francisco Bay Area, scouring ethnic markets in the Mission, Chinatown and Little Saigon. It’s when I stopped looking that it suddenly showed up in the vegetable section of my favorite Vietnamese grocery store in San Jose the other day!
It’s been decades since I had this recipe of winged beans in coconut milk while I was living in the Philippines, so you can imagine my excitement in finally finding sigarilyas in the U.S. of A!
1/2 lb winged beans, sliced diagonally (ends cut off and discarded)
1 cup canned/cooked green lima beans
1/2 pound pork butt or belly, cut into tiny cubes
1/2 cup cooked shrimp
1 cup coconut milk
4 cloves garlic, peeled and crushed
1 medium onion, chopped
1/2 cup water
1/2 cup Mexican chicharones (fried pork rinds), cut into bite-sized pieces
2 tbsps Olive oil
2 tbsps fish sauce
2-3 Thai chilis or red serrano peppers, seeded and thinly sliced
Heat Olive oil in large wok in medium heat. Fry the pork until golden brown. Move the pork pieces to the side of the wok. Add garlic and saute until golden brown. Add onions and cook until tender.Add wa Mix the pork. Add the chilis. Pour in the coconut milk. Bring to a boil, stirring constantly. Add fish sauce. Add water. Reduce heat and add winged beans. Let simmer for 3-4 minutes, making sure not to overcook the vegetables. Add lima beans, shrimp and chicharones. Turn off heat and transfer into a serving bowl.