Updated: Nov 30, 2021
A classic Filipino stew of bountiful and colorful vegetables paired with your favorite entree or serve it as your main dish on a bed of white steam rice. Pinakbet is nutritious as it is delicious!
Cut the ingredients in uniform sizes such as the long beans in the same lengths, the pork belly in the same thickness.
Add the vegetables in the pot according to how long they cook. Sturdier ones such as kalabasa and long green beans go in first followed by eggplant, bittermelon, and okra which take less time to soften.
Calories: 434.26kcal, Carbohydrates: 23.32g, Protein: 11.71g, Fat: 34.24g, Saturated Fat: 11.32g, Cholesterol: 83.57mg, Sodium: 168.94mg.
What you need:
2 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon shrimp paste
2 Roma tomatoes, sliced in quarters
2 cups waters
1 cube vegetable bullion
1/2 small kalabasa (acorn squash), peeled and cut into pieces
8 okra, ends trimmed
1/2 teaspoon raw ginger, peeled
1/2 bunch long beans, ends trimmed and cut into 3-inch lengths
1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
1 large eggplant, ends trimmed and cut into 1-inch thick
salt and pepper to taste
Fried Port Belly
In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add tomatoes until softened and have released juice.
Add squash and cook for about 2 minutes or until almost tender.
Add long beans and continue to cook until tender-crisp.
Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
Add water and bring to a boil.
Add vegetable buillion
Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.
Season with salt and pepper to taste. Serve hot.