Pinakbet

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Pinakbet is one of my favorites when it comes to produce dishes. It's a combining of stir-fried vegetables simmered in a privileged savor of pork, peewee condiment (bagoong alamang), and spices. If you requirement to perceptiveness the loaded potential of this activity then you impoverishment to use the key foodstuff, the seafood paste.

It gives it that ultimate blow that I anticipate it needs. For most west cultures this containerful wouldn't be a lover, but for most Filipinos it's a mouth-watering supply. For those who cannot eat seafood condiment, you may compeer it with search sauce. The tralatitious edition of this provide includes Herb, which I occur to dislike, so with that being said I omit it in this recipe. 

Notwithstanding, if your one of those who likes Veggie, then by all substance add it rearward to the instruction. You essential to add Herb along with the breathe of the veggies after the calabaza mash. So take your appetency and let's get cooking.

Ingredients:

• 1 Lb. Pork belly or pork butt sliced in 1 x ½ inch strips
• 2 Cups of string beans (sitaw or sitao)
• 3 Cups of sliced Squash (calabaza)
• 2 Pcs. Small eggplant cut in halves & sliced diagonally
• 2 Pcs. Ampalaya (bitter melon/bitter gourd) cut in halves & sliced diagonally
• ¼ Cup of bagoong alamang (shrimp paste)
• 1 Tbs. Soy sauce
• 1 Medium onion sliced thinly
• 1 Large tomato diced
• 4 Cloves of garlic peeled and smashed
• 1 Tsp. MSG
• 1 Tbs. Corn oil

Directions:

1. In a wok or large pan, add oil and brown pork belly on all sides.
2. Push pork belly to one side of the wok, then add garlic, and sauté until golden brown.
3. Next, add onions and allow it to cook until the onions hit that shiny stage.
4. Add tomatoes, stir well, cover it, and let it cook for one-minute.
5. Then, add calabaza squash and let it cook for three-minutes. Now add the rest of the veggies.
6. Stir well, cover the wok, and let it simmer for 5 minutes.
7. After that, add soy sauce, ground black pepper, and bagoong (shrimp paste), replace the cover, and let it cook for another 5 minutes.
8. Remove cover; check the calabaza squash for doneness by poking it with a toothpick.
9. Once the calabaza squash is done, you may go ahead and adjust the taste by adding salt & pepper if needed.
10. That’s it you’re done. Serve with white steamed rice. Enjoy!

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