Pinakbet is a usual dish on of the everyday Filipino table. A vegetable-pork stew made from a mix of local vegetables like squash, eggplant, okra, yard-long beans, and bitter gourd distinctly flavored with shrimp paste.
- 1 tablespoon oil
- ½ pound pork belly - cut into strips
- 1 small onion - chopped
- 2 cloves garlic - minced
- 2-3 tablespoons shrimp paste
- 3 medium tomatoes - chopped
- ½ small squash - peeled and cut into cubes
- 1 cup water
- 5-7 young okras - ends trimmed, cut into halves diagonally
- ½ bunch yard-long beans (sitaw) - ends trimmed and cut into 3-inch lengths
- 1 medium bitter gourd - seeded then halved and cut into slices
- 1 large eggplant - ends trimmed and cut into cubes
In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned and fat rendered.
Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
Add shrimp paste and continue to cook for about a minute.
Add squash and water. Cover the pan and let it simmer for about 2 minutes.
Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
Transfer to a serving plate and serve with rice and your favorite fried meat.
Calories: 308kcal | Carbohydrates: 4g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 340mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 22.7mg | Calcium: 64mg | Iron: 1.1mg