How to cook Pinakbet

Pinakbet Tagalog is a Filipino dish made of pork and vegetables such as eggplant, okra, bitter melon, long beans, and kalabasa. It's a delicious and nutritious dish served as a main entree or a side to fried fish or grilled meat.


Ingredients

  • 1 tablespoon olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/2 pound pork belly, cut into 1-inch cubes
  • 1 tablespoon shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cups water
  • 1/2 small kalabasa, peeled and cut into pieces
  • 8 okra, ends trimmed
  • 1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • salt and pepper to taste

Instructions

    • In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
    • Add pork and cook, stirring occasionally, until lightly browned. Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
    • Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
  • Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
  • Add squash and cook for about 2 minutes or until almost tender.
  • Add long beans and continue to cook until tender-crisp.
  • Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.






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