pinakbet

Name: Pinakbet
Cook time: 35 min
Yield: 6
Ingredients: 1 - 2 pound(s) 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 tablespoon(s) bagoong isda or bagoong alamang; 5 medium tomatoes sliced in large pieces; 1 -2 bunch(es) filipino greens or use kale or mustard greens ribbon cut; 1/2 pound(s) long green beens cut or whole; 10 - squash blossoms rinsed; 2 medium white onion diced; 4 large cloves garlic minced; 1 tablespoon(s) fresh ginger minced or grated no need to remove skin; 6 - long chili peppers (these are not very hot) cut in half lengthwise

(1 RATING)

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Gilia S

Portland, OR

Updated on Sep 7, 2010

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

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prep time

cook time 35 Min

method ---

yield 6-10 serving(s)

Ingredients

1 - 2 pounds 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 tablespoons 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 pound long green beens cut or whole
10 - squash blossoms rinsed
2 medium white onion diced
4 large cloves garlic minced
1 tablespoon 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

Step 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.

Step 2

In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
Step 3

In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
Step 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.
Step 5

Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
Step 6

Salt and pepper to taste I use soyu
Step 7

Serve hot with white pearl rice or over quinua.
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