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pinakbet

(1 rating)
Recipe by
Gilia S
Portland, OR

This is a Filipino recipe handed down by the Yakima/Wapato, Washington Filipino Sciety

(1 rating)
yield 6 -10
cook time 35 Min

Ingredients For pinakbet

  • 1 - 2 lb
    pork butt roast w/ fat intact cut in large bites
  • 3 - 4 sm
    eggplant cut in 4ths lengthwise
  • 3 sm
    amapalya (bitter melons) sliced and de seeded
  • 5 - 7 md
    okra cut in half lengthwise
  • 2 - 4 Tbsp
    bagoong isda or bagoong alamang
  • 5 md
    tomatoes sliced in large pieces
  • 1 -2 bunch
    filipino greens or use kale or mustard greens ribbon cut
  • 1/2 lb
    long green beens cut or whole
  • 10
    squash blossoms rinsed
  • 2 md
    white onion diced
  • 4 lg
    cloves garlic minced
  • 1 Tbsp
    fresh ginger minced or grated no need to remove skin
  • 6
    long chili peppers (these are not very hot) cut in half lengthwise

How To Make pinakbet

  • 1
    In a heavy dutch oven, heat oil and fry the pork until browned, remove the pork from the pan and set aside. do not drain drippings.
  • 2
    In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
  • 3
    In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
  • 4
    Add the pork and bagoon mix back into the dutch oven with the sautéed garlic, onion, ginger and tomatoes and Bring to a boil. Simmer for 10 minutes. Keep an eye on moisture level so it doesn't burn.
  • 5
    Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
  • 6
    Salt and pepper to taste I use soyu
  • 7
    Serve hot with white pearl rice or over quinua.

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