Pinakbet is nutritious as it is delicious! A colorful medley of local vegetables and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat.
1 large eggplant. sliced
1 medium-sized bitter gourd, chopped thinly
1/4 lbs pumpkin, chopped into small cubes
3 large tomatoes, sliced
1 onion, chopped
1 tablespoon ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 small bunch of yardlong beans, cut in 3 inches length
1/4 lbs pork belly, thinly sliced (may be substituted with shrimp)
4 tablespoons shrimp paste
1 cup of water
3 tablespoons cooking oil
salt and pepper to taste
Heat the cooking oil in a wok or large pan. When the oil is hot, saute the garlic, ginger, onion, and tomatoes. Add the pork and cook until color turns light brown.
Add the shrimp paste and cook for 2 minutes. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender. Add the pumpkin and cook for 5 to 7 minutes or until the texture becomes soft. Add al the remaining vegetables and mix the ingredients together.
Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables).
Serve hot with steamed white rice.