How to make Pakbet or Pinakbet (Tagalog Version)
Prep time: 20 minutes
Cooking time: 15 minutes or less
Yields: 6 servings with steamed rice
4 tbsp olive oil
1/2 pound lean pork cut into small cubes (I used pork tenderloin)
1 medum (1 cup) yellow onion, peeled and chopped
1 medium tomato (1 cup) chopped
5 cloves garlic, minced
1 t 2 tbsp bagoong or shrimp paste
patis or fish sauce if needed
1 cup water or pork broth
2 cups kalabasa or squash, peeled and diced medium (about 1/2 pound)
1 large (2 cups) ampalaya (bittermelon), seeded, cut in half and sliced in an angle(1 1/2 inch thick)
1/2 pound okra
1/2 pound chinese long beans, tips removed and cut into 3 inch length
1 large chinese eggplant cut into angle and about 1 inch thick
1 pound medium size shrimp, peeled and deveined.
Heat oil for a minute then add pork and brown (3 minutes)
Add onions and tomatoes and cook for 3 minutes stirring occasionally.
Add garlic and cook for 30 seconds.
Add bagoong or shrimp paste.
Add squash, cover and cook for 1 to 2 minutes.
Uncover and add greens (ampalaya, okra, sitaw)
Cover and cook for 5 minutes using medium heat.
Uncover, season with patis and ground pepper.
Stir and cover.
Cook using low heat for another minute.
Turn off heat and allow steam to cook the vegetables and shrimp for another 5 mintues before serving.
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