Entree: Philippines – Luzon – Pinakbet (A Luzon vegetable stew of squash, eggplant, bitter melon and other vegetables flavored with fermented shrimp paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 8 oz (225 g) pork belly, diced
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium tomatoes, chopped (about 1 1/2 cups/300 g)
- 3 tbsp (45 ml) bagoong alamang (fermented shrimp paste)
- 1 cup (240 ml) water or light stock
- 3 cups (450 g) kabocha or calabaza squash, peeled and cubed
- 2 small eggplants, about 12 oz (340 g) total, cut into 1‑inch pieces
- 8 oz (225 g) string beans, trimmed and cut into 2‑inch pieces
- 6 oz (170 g) bitter melon (ampalaya), seeded and thinly sliced
- 6 oz (170 g) okra, trimmed
- 2 long green chilies (siling haba), optional
- Salt to taste (use sparingly because of bagoong)
- Freshly ground black pepper to taste
- Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the diced pork belly and cook until browned and fat is rendered, about 6–8 minutes.
2. Add the sliced onion and sauté until softened, about 4 minutes. Stir in the minced garlic and chopped tomatoes and cook until the tomatoes break down, about 3–4 minutes.
3. Stir in the bagoong alamang and 1 cup (240 ml) water or stock; bring to a simmer and let the flavors meld for 2–3 minutes.
4. Add the cubed squash, cover, and simmer for about 5 minutes to begin tenderizing the squash.
5. Add the eggplant, string beans, okra, and bitter melon along with the green chilies if using. Toss gently to combine, cover, and simmer until vegetables are tender but not mushy, about 6–8 minutes.
6. Taste and adjust seasoning with a little salt or additional bagoong if needed, and finish with a few grinds of black pepper.
7. Serve hot with steamed white rice.