SERVINGS: 3-4 People
Ingredients:
150g Pork Belly
1 Red Onion
1 Garlic
2 Tomatoes
1 Eggplant
500g Squash (Kalabasa)
1 Bitter Melon (Ampalaya)
1 bunch (tali) Okra
1 bunch (tali) Sitaw
1 packet Bagoong Alamang (Fermented Shrimp paste)
Cooking Instructions:
1. Heat the cooking oil in a pan over medium heat. Sauté the pork until browned and cooked through. Set aside.
2. In the same pan, sauté the onion, garlic, and tomatoes until softened and fragrant.
3. Add Vegetables
4. Add the squash and cook for 3-4 minutes. Then, add the eggplant, bitter melon, string beans, and okra. Mix gently to combine.
5. Add Seasoning and Simmer
6. Stir in the bagoong alamang or salt. Pour in the water and let it simmer over low heat for 10-12 minutes, or until the vegetables are tender but not overcooked.
7. Return the cooked pork to the pan. Add a dash of pepper to taste and mix gently. Cook for 2 more minutes.
This wholesome and hearty dish is a perfect companion to steamed rice, crafted fresh daily to bring the comforting taste of home to your table.
Pinakbet—a vibrant medley of fresh, locally-sourced vegetables like squash, eggplant, bitter melon, and string beans, lovingly simmered in a rich and savory shrimp paste sauce.
