🥘 Pinakbet

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 23 min · Serves 5 · ~₱275 · Best for: Dinner, Lunch

Ingredients

• 2 tbsp 2 tbsp cooking oil
• 3 clove 3 cloves garlic, minced
• 1 pc 1 small onion, sliced
• 2 pc 2 medium tomatoes, chopped
• 200 g 200g pork belly or pork shoulder, sliced thin (optional)
• 2 tbsp 2 tbsp bagoong alamang (shrimp paste)
• 2 cup 2 cups kalabasa (squash), cubed
• 1 cup 1 cup okra, sliced or left whole
• 1 pc 1 medium eggplant, sliced into rounds
• 1 cup 1 cup sitaw (string beans), cut into 2-inch pieces
• 1 pc 1 small ampalaya (bitter gourd), sliced (optional)
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Heat oil in a wide pan or wok over medium heat. Sauté garlic, onion, and tomatoes until softened and fragrant.
2. If using pork, add it now and cook until lightly browned, about 5 minutes.
3. Stir in the bagoong alamang and cook for 1-2 minutes to release its aroma.
4. Pour in the water and bring to a simmer. Add squash first since it takes longest to cook; simmer for 5 minutes.
5. Add the string beans and bitter gourd (if using), and cook for another 3-4 minutes.
6. Layer in the eggplant and okra on top without stirring too much, cover, and simmer for 5-7 minutes until all vegetables are tender but not mushy.
7. Gently fold the vegetables together, season with salt and pepper as needed (bagoong is already salty, so taste first).
8. Transfer to a serving dish and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.