Pinakbet Rice Bowl

Instructions

1. Cook the rice
   Place the rinsed rice in a rice cooker with 3 cups of water. Cook according to the rice cooker's instructions. Alternatively, cook on the stovetop: bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Let it rest for 5 minutes before fluffing with a fork.
2. Prepare the bitter melon
   To reduce bitterness, rub the bitter melon slices with salt and let sit for 5 minutes. Rinse thoroughly under cold water and drain well. This step helps remove some of the bitter flavor.
3. Sauté the aromatics
   Heat vegetable oil in a large pan or wok over medium heat. Add garlic and onion, sautéing until fragrant and onions are translucent, about 2-3 minutes. If using pork belly, add it now and cook until lightly browned, about 5 minutes.
4. Add the shrimp paste
   Stir in the fermented shrimp paste (bagoong) and cook for 1 minute until aromatic. If you prefer a milder flavor, use less shrimp paste.
5. Add vegetables in stages
   Add tomatoes first and cook until slightly softened, about 2 minutes. Then add eggplant, bitter melon, and string beans. Cook for 3 minutes, stirring occasionally. Finally, add squash and okra, stirring to combine everything.
6. Simmer the vegetables
   Pour in 1/2 cup water, cover the pan, and let the vegetables simmer for 8-10 minutes until tender but not mushy. Each vegetable should retain some texture. Add more water if needed, but pinakbet should not be too soupy.
7. Season and finish
   Add fish sauce to taste. Gently stir to combine all flavors without breaking up the vegetables. Simmer uncovered for another 2-3 minutes to allow some liquid to evaporate and flavors to concentrate.
8. Assemble the rice bowls
   Place a generous portion of steamed rice in each bowl. Top with the pinakbet vegetable mixture, making sure each serving has a good variety of vegetables. Spoon some of the flavorful sauce over the top.