Pinakbet (Meat Vegetable stew with Shrimp paste)
My Sis requested this dish last week, and I’ve been wanting to eat this too so off we go to the Asian market to get the ingredients. Thank God that we have lots of Asian markets here in WA so we can easily get asian ingredients whenever we are craving foods that reminds us of home!
- 1/2 lb. pork, sliced
- 2 tbsp. vegetable oil
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 squash, cubed
- 2 cups sliced okra
- 2 cups 1-1/2 inch long cut sitaw (yard long beans)
- 2 eggplants, sliced
- 1 ampalaya (bitter gourd and/or bitter melon), sliced
- 1 to 1-1/2 cup water
- 2 to 3 tbsp. bagoong alamang(salted shrimp paste)
- Procedures :
- 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 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.