Pinakbet Tagalog with Pork Belly

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Pinakbet Tagalog with Pork Belly

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¼ cup cooking oil
1 tablespoon crushed garlic clove
1 cup Onion sliced
½ cup coarsely sliced tomato
2 tablespoons bagoong alamang cooked
250 gr pork belly slice into 1-inch pieces
2 cups pork broth or chicken broth
500 gr kalabasa (squash) - peel and slice into ½-inch by 1 ½ - 2 -inch pieces
12 pieces okra do not slice
5 pieces pole beans (sitaw) - cut into 3 inch pieces
6 small ball shaped eggplants or 2 long ones - small ones, slice into halves; the long ones, slice into 3 or 4 pieces
1 bitter melon (ampalaya) - slice lengthwise into half and then into 1-inch pieces like half moons
50 gr chicharon (pork crackling) - cut into 1-inch pieces
  • Medium




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:

  1. In a non-reactive casserole, over a low heat, pour in the cooking oil and sauté the garlic till it is light brown.
  2. Add the onion and continue simmering for 2 minutes.
  3. Then add the sliced pork and toss about for 2 to 3 minutes till all the sides are seared.
  4. Add the tomato and bagoong and continue simmering for another 3 minutes.
  5. Pour in the broth and simmer till the pork is tender.
  6. Remember to occasionally stir the mixture to prevent it from sticking to the bottom.
  7. When the pork is tender, arrange the squash in a single layer over the mixture.
  8. Then add the eggplant, next the sitao, top with okra, and lastly add  the ampalaya.
  9. 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.


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