PINAKBET OR PAKBET (SAUTEED VEGETABLES WITH SHRIMP PASTE)
Prep time: 20 minutes
Cooking time: 20 MINUTES
Yields: 4 to 6 with steamed rice
4 tbsp cooking oil
1/2 lb lean pork diced small
1 large onion, peeled and chopped
1 large tomato , chopped – I prefer more tomatoes (add 2 more) for more liquid.
5 cloves of garlic, minced
1 to 2 tbsp shrimp paste (bagoong)
optional (a pinch of sugar)
2 or more liquid (water or broth) -more if you prefer broth dish
1/2 lb squash (kalabasa), peeled and cut into large chunks
1/2 lb – chinese long beans (cut into 1 1/2 inch length)
1 medium size bittermelon (ampalaya) seeded and cut in half and sliced thinly
12 pcs okra (washed)
1 eggplant, stem removed and cut into 1/2 inch thickness
1 lb medium size shrimp, peeled and deveined
Pre heat oil for a minute
Add pork and brown pork
Add onions and tomatoes and cook until wilted.
Add garlic and cook for 30 seconds.
Add shrimp paste.
Add water and cook for 7 minutes
add squash, cover and cook for 2 minutes.
Uncover and add long beans, bittermelon and okra
Add more broth if you think it’s drying out and need more braising liquid.
Cover, adjust heat to medium and cook for 5 minutes.
Uncover and add shrimp.
Season with a lot of ground pepper.
Turn heat to low.
Cover and cook between 1 to 2 minutes.
Serve with steamed rice.