Pinakbet which originally an Ilokano dish, is a vegetable stew that can be served as an everyday dish or even in gatherings. Since it also contains pork or prawns, you can eat it as a one-pot meal to go with steamed hot rice. Its basic components generally consisted of squash, long beans, ampalaya (bittergourd), okra, eggplant, patis (fish sauce) or bagoong (shrimp paste), I use both patis & sauteed bagoong and a nice bit of fatty pork or prawns, whatever is available. For some all they do with these ingredients is throw them in a pot with a bit of water, bring to a boil and then simmer for 20 minutes or until tender. Easy right? But mine I do the usual sauteing of garlic, onion, tomatoes, bagoong and pork before adding all other vegetables.
- 1/2 lb pork, thinly sliced
- 1 large egg plant, chopped
- 1 medium-sized bittergourd, chopped
- 1 lb squash, chopped into 2×1 inch cubes
- 1 piece large tomato, sliced
- 1 piece onion, sliced
- 5 cloves garlic, crushed
- 8 to 10 pieces okra
- 1 bunch string beans, cut in 3 inches length
- 4 tbsp shrimp paste
- 1 cup water
- 3 tbsp cooking oil or olive Oil
- fish sauce, maggi magic sarap & msg. to taste
- Heat the pan and put the cooking oil.
- When oil is hot enough, saute the garlic, onion and tomato.
- Add the pork and cook until color turns light brown (about 5 to 8 minutes)
- Put-in the shrimp paste and cook for 2 minutes if pre-cooked, longer time is needed when shrimp paste is uncooked.
- Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
- Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
- Add the remaining vegetables and mix with seasonings like fish sauce, maggi magic sarap & msg. to taste. Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
- Serve hot with steamed white rice. Share and Enjoy!