Name: Filipino Pinakbet
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4-6
Ingredients: 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 medium onion, sliced; 1 thumb-sized piece ginger, julienned; 1/4 lb (115g) pork belly, cut into small pieces; 2 tablespoons bagoong alamang (Filipino shrimp paste); 1 medium bitter melon (ampalaya), seeded and sliced; 2 medium eggplants, sliced diagonally; 2 medium tomatoes, quartered; 1 large okra, sliced diagonally; 1/2 lb (225g) string beans (sitaw), cut into 2-inch pieces; 1 medium squash (kalabasa), peeled and cubed; 1/2 cup water

Instructions

Prepare the base

Heat oil in a large pot over medium heat. Sauté garlic, onion, and ginger until fragrant and onions are translucent, about 2-3 minutes.
Cook the meat

Add pork belly pieces to the pot and cook until they start to brown, about 5 minutes. Stir occasionally to ensure even cooking.
Add shrimp paste

Stir in the bagoong alamang (shrimp paste) and cook for another 2 minutes, allowing the flavors to combine with the meat.
Layer the vegetables

Add tomatoes and let them cook until slightly softened. Then add the firmer vegetables first: squash, string beans, and eggplants. Pour in water and bring to a simmer.
Complete the stew

Add the bitter melon and okra on top. Cover the pot and let simmer for about 10-15 minutes or until vegetables are tender but not mushy.
Steam to finish

Avoid stirring too much to keep vegetables intact. Instead, gently shake the pot occasionally. The vegetables will cook in their own juices and the steam.

Filipino Pinakbet

Ingredients

Instructions

Nutritional Information