Pinakbet

🧂 Ingredients

• 200 g Pork belly
• 3 tbsp Bagoong alamang (fermented shrimp paste)
• 600 g Mixed vegetables
• 2 Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 1/2 cup Water or broth
• 1 tbsp Cooking oil

👨‍🍳 Instructions

1. 1

   Heat cooking oil in a large pot or wok over medium-high heat (around 190°C / 375°F). Add the cubed pork belly and cook, stirring occasionally, until browned and rendered its fat, about 8-10 minutes. The pork should be nicely seared.

   ⏱️ 10 minutes
2. 2

   Add the minced garlic and ginger to the pot with the pork. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

   ⏱️ 1 minute
3. 3

   Add the quartered tomatoes and cook, stirring, until they begin to soften and break down, about 3-5 minutes. This will form a base for the sauce.

   ⏱️ 5 minutes
4. 4

   Stir in the bagoong (shrimp paste). Cook for another 1-2 minutes, allowing the paste to meld with the pork and tomato mixture. Taste and adjust seasoning if necessary; bagoong is salty.

   ⏱️ 2 minutes
5. 5

   Begin layering the vegetables. Add the kabocha squash (or other dense vegetables like string beans if using) first, as they take longer to cook. Pour in the water or broth if using. Cover the pot and let it steam for about 5-7 minutes.

   ⏱️ 7 minutes
6. 6

   Add the remaining vegetables like eggplant and okra. Cover again and continue to steam until all vegetables are tender-crisp, about another 8-10 minutes. Avoid overcooking to maintain the vegetables' texture and color. The key is to let the vegetables steam rather than boil vigorously.

   ⏱️ 10 minutes
7. 7

   Once the vegetables are cooked to your desired tenderness, gently stir to combine everything. Serve hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The success of Pinakbet lies in the balance of flavors from the pork, bagoong, and fresh vegetables. Don't be afraid of the bagoong; its pungent aroma mellows into a rich umami flavor when cooked.
• ✓Resist the urge to stir too much during the vegetable cooking phase. This allows the vegetables to steam properly and retain their shape and texture.
• ✓If you find bitter melon too bitter, soaking it in salted water before cooking can help mitigate the bitterness.
• ✓The dish is best enjoyed fresh, as the vegetables can become too soft if reheated multiple times.

🔄 Variations

• For a lighter version, omit the pork belly and use fish sauce or a smaller amount of bagoong. You can also use firm tofu or tempeh.
• Seafood variations include adding shrimp or small pieces of fish towards the end of cooking.
• Experiment with different seasonal vegetables like long beans, winged beans, or even cabbage.

🥗 Nutrition

Per serving