Filipino
Pinakbet
Vegetables in shrimp paste
Squash, bitter gourd, eggplant, okra and string beans cooked down with pork and shrimp paste.
- Serves 5
- Prep 20 min
- Cook 30 min
- Total 50 min
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Ingredients
11 items · serves 5- 200 g pork belly (liempo), cut into small pieces
- 250 g squash (kalabasa), peeled and cubed
- 1 bitter gourd (ampalaya), seeded and sliced
- 2 eggplants (talong), sliced
- 8 okra, trimmed
- 1 bunch string beans (sitaw), cut into 5 cm lengths
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tbsp shrimp paste (bagoong alamang)
- 1 tbsp cooking oil
Contains: shellfish. Check product labels: brands differ.
Steps
6 steps- 1Heat the oil in a wide pan and cook the pork until browned and some fat has rendered.
- 2Add the garlic, onion and tomatoes and saute until the tomatoes are soft.
- 3Stir in the shrimp paste and cook for a minute.
- 4Pour in a cup of water, bring to a boil, add the squash, cover and cook for five minutes.
- 5Add the string beans, okra, eggplant and bitter gourd, cover and cook for five to seven minutes. Shake the pan rather than stirring so the vegetables do not turn mushy.
- 6Taste, add a little more shrimp paste if needed, and serve with steamed rice.