Pinakbet Recipe

INGREDIENTS:

• 1 whole ampalaya (bitter gourd), sliced into thin pieces 
• 1 handful of sitaw (string beans) stalks, cut into 2 inch pieces
• 5-6 okra stalks, cut into 1 inch pieces 
• 1/2 kalabasa or squash, peeled and cubed 
• 1 whole eggplant, cut into 2 inch pieces 200 g pork belly, cubed
• 250 ml cup water 
• 2 tbsp. cooking oil 
• 1 medium onion, sliced 
• 3 tomatoes 
• 3-4 Garlic cloves, peeled and sliced 
• 1/4 cup bagoong alamang or shrimp paste

INSTRUCTIONS:

1. In a pot, simmer pork in water for 5 minutes until almost soft. 
2. Remove pork from pan and set stock aside. Using a separate pan, heat oil and add the pork until brown. 
3. When cooked, set the pork aside and set aside the extra oil for later use In a large casserole, combine all the vegetables together with the garlic and semi-cooked pork. Then add the extra pork oil you reserved earlier. 
4.  In a separate bowl, mix the reserved pork stock and the bagoong until blended well. Pour into the casserole along with the vegetables and pork. 
5.  Let it simmer for 10-15 minutes until the vegetables are cooked. Serve it with rice and that’s it! Enjoy Pinakbet!

Source:FFE

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