Ingredients
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¼ cup cooking oil
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1 tablespoon crushed garlic clove
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1 cup Onionsliced
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½ cup coarsely sliced tomato
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2 tablespoons bagoong alamangcooked
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250 gr pork bellyslice into 1-inch pieces
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2 cups pork brothor chicken broth
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500 gr kalabasa(squash) - peel and slice into ½-inch by 1 ½ - 2 -inch pieces
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12 pieces okrado not slice
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5 pieces pole beans(sitaw) - cut into 3 inch pieces
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6 small ball shaped eggplantsor 2 long ones - small ones, slice into halves; the long ones, slice into 3 or 4 pieces
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1 bitter melon(ampalaya) - slice lengthwise into half and then into 1-inch pieces like half moons
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50 gr chicharon(pork crackling) - cut into 1-inch pieces
Directions
A celebration of Filipino vegetables flavored with bagoong or fermented shrimp paste, Pinakbet is a dish from Ilocos, one of the northern provinces of the Philippines.
How to Make Pinakbet:
- In a non-reactive casserole, over a low heat, pour in the cooking oil and sauté the garlic till it is light brown.
- Add the onion and continue simmering for 2 minutes.
- Then add the sliced pork and toss about for 2 to 3 minutes till all the sides are seared.
- Add the tomato and bagoong and continue simmering for another 3 minutes.
- Pour in the broth and simmer till the pork is tender.
- Remember to occasionally stir the mixture to prevent it from sticking to the bottom.
- When the pork is tender, arrange the squash in a single layer over the mixture.
- Then add the eggplant, next the sitao, top with okra, and lastly add the ampalaya.
- Cover the mixture. Do not mix. Leave it to cook for 10 minutes and test it is done, check the squash is cooked. If not, give it another 2 minutes or so.
