INGREDIENTS:
- 1/2 kilo of boiled pork belly or kasim (I think kasim is the shoulder), cut into 2-inch cubes
- a bunch of sitaw (string beans), cut into 2-inch lengths
- 2 medium-sized eggplants, cut into 2-inch cubes or roughly the same size as the pork
- 6-8 pieces of okra, trimmed
- 1 whole garlic, peeled and finely minced
- 2 shallots, thinly sliced or diced
- 6 tomatoes, diced
- 3-4 pieces of tuyo in olive oil, flaked
- 3-4 tsps. of the oil in the bottle of tuyo
- 1 c. of fish broth
- patis
INSTRUCTIONS:
- Note: To make fish broth, just boil the head and bones of a large fish in water. When I have the fish filleted in the market, I always bring home the head and the bones precisely for making fish broth. If fish broth is not available, you may substitute meat broth. Worst case scenario–use water.
- Heat the oil in a thick-bottomed cooking pan (a wok or the traditional carajay is best for even cooking). Add the pork cubes and cook over high heat until lightly browned. For a more authentic pinakbet, you might want to use cubes of bagnet orlechon kawali. Add the garlic, shallots, tomatoes and the flaked tuyo. Cook for about a minute. Add the vegetables and pour in the fish broth. Season with patis. Simmer for 10 to 15 minutes or until the vegetables are tender and the mixture is almost dry.
- Serve at once with hot rice and enjoy! :)
Source: Casa Veneracion
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