Pinakbet (Filipino Meat Veggie Stew With Shrimp Paste)
photo by cali_love
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1⁄2 lb pork, sliced
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1⁄2 calabaza squash, cubed
- 2 cups okra, sliced
- 2 cups chinese long beans, chopped
- 2 Japanese eggplants, sliced
- 1 bitter melon, sliced (optional)
- 1 - 1 1⁄2 cup water
- 2 -3 tablespoons bagoong, alamang (salted shrimp paste)
directions
- In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
- Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
- Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
- Pour in water and add the bagoong alamang, and bring to a boil.
- Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
- Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.
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Reviews
-
thanks for posting. i don't cook with pork anymore, & i didn't have okra or calabaza on hand (tsk, tsk, tsk) so i just halved the recipe. i was the only one eating anyway. lol. anyhow, i would cook the long beans ahead of the eggplant & the bittermelon coz they seemed to take forever to cook. i added more or less 2 tbsp. of bagoong all in all so i had to drink lots & lots of water afterwards. yikes! it tasted great! it's actually nice when you cook it a little bit more so the sauce turns into flakes somewhat. loved it with steamed rice.
RECIPE SUBMITTED BY
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Hi my name is Pearl and I'm a foodaholic!
I was spoiled with home-cooked meals when I lived with my parents, so I never really had to cook much. Since moving out on my own, I would say I've become more of a novice cook. I absolutely love finding new recipes to try and am constantly on Zaar.