Boiled Banana Heart with Pork
A light, comforting Southeast Asian dish featuring tender banana heart simmered with seasoned pork. The banana heart has a delicate, slightly sweet flavor similar to artichoke hearts, with a pleasant texture that absorbs the savory broth.
Story
Banana heart (also called banana blossom or pith) is a prized ingredient in Thai cuisine. The outer dark layers are tough and need to be removed, revealing the tender pale core. Working quickly when tearing the heart prevents the sticky sap from clinging to your hands.
Ingredients
banana hearts
2 medium
pork loin, thinly sliced
200g
salt
1 teaspoon
water
1.5 liters
green onions, chopped
2 stalks
vegetable oil
1 tablespoon
Instructions
1
Prepare the banana hearts
Remove the tough outer layers of the banana hearts until you reach the pale, tender core. Slice off the bottom tip. Tear the core into strips by hand for the best texture—working quickly helps avoid the sticky sap.
2
Marinate the pork
Toss the sliced pork with salt and let it sit for about 5 minutes. This helps the meat stay tender and draws out excess moisture.
3
Boil the soup
Bring water to a rolling boil in a large pot. Add the pork slices first and let them cook for 2-3 minutes until they turn white. Drop in the banana heart strips, pressing them down with a spoon so they submerge. Simmer for 10-12 minutes until the banana heart is tender.
4
Finish and serve
Stir in the green onions and drizzle with oil. Taste and adjust salt if needed. Serve hot in deep bowls, spooning the broth over the ingredients.
