Featured Pinch Tips Video
- 1 - 2 lb
- pork butt roast w/ fat intact cut in large bites
- 3 - 4 small
- eggplant cut in 4ths lengthwise
- 3 small
- amapalya (bitter melons) sliced and de seeded
- 5 - 7 medium
- okra cut in half lengthwise
- 2 - 4 Tbsp
- bagoong isda or bagoong alamang
- 5 medium
- 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
- squash blossoms rinsed
- 2 medium
- white onion diced
- 4 large
- cloves garlic minced
- 1 Tbsp
- fresh ginger minced or grated no need to remove skin
- long chili peppers (these are not very hot) cut in half lengthwise
1In 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.
2In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
3In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
4Add 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.
5Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
6Salt and pepper to taste I use soyu
7Serve hot with white pearl rice or over quinua.