👨‍🍳 Instruktioner

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