Pinakbet {Filipino Vegetable Stew}
Ingredients
Scale
- 500g pork belly, sliced for frying
- 5 tbsp cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1 bunch kangkong leaves
- 1 bittermelon, seeds removed and sliced
- 1 eggplant, cut into pieces
- 2 cups squash, diced or sliced
- 10 pcs okra, each sliced diagonally into 2
- 10 pcs squash blossoms, cleaned {remove the thing in the middle and the stem}
- 2 pcs taro or gabi, sliced
- 3 tbsp shrimp paste
- salt and pepper to taste
- 1 cup water
Instructions
- Deep fry pork belly slices in hot oil until brown and delicious. Set aside for later.
- In the same pan, with most of the oil removed, sauté garlic, onion and tomato until onions are translucent and tomatoes are wilted.
- Add shrimp paste and water. Give it a good stir.
- Add squash and taro. Simmer for 5 minutes or until these veggies are tender.
- Add bittermelon, eggplant and okra. Simmer for another five minutes. Stir.
- Add the remaining ½ cup water if the sauce is drying up.
- Add the kangkong leaves and the squash blossoms when the vegetables are almost cooked
- Top with chopped fried pork belly and serve with steamed rice.