Pinakbet

• Meat

  • 1/4 kg Pork belly

• Seafood

  • 3 tbsp Shrimp paste

• Produce

  • 1 Eggplant, large
  • 2 cloves Garlic
  • 1 Onion, small
  • 1/2 Squash, small
  • 1/2 bunch String beans
  • 2 Tomatoes, medium
  • 5 Young okra

• Oils & Vinegars

  • 1 tbsp Oil

• Liquids

  • 2 cups Water

• Other

  • 1 Bittermelon, seeded then halved and cut into slices

Found on foxyfolksy.com

Ingredients

• 1 tablespoon oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• ¼ kilo pork belly, cut into strips
• 3-4 tablespoons shrimp paste
• 2-3 medium tomatoes, chopped
• 2 cups water
• ½ small squash, peeled and cut into cubes
• 5-7 young okra, ends trimmed, cut into halves diagonally
• ½ bunch string beans, ends trimmed and cut into into 3-inch lengths
• 1 bittermelon, seeded then halved and cut into slices
• 1 large eggplant, ends trimmed and cut into cubes

Directions

• On a wok or pan, saute onion and garlic in oil over medium heat until tender and aromatic. Add pork and cook until sides are lightly browned. Add shrimp paste and continue to cook for about 2 minutes. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice.
• Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender. Add more water in ½ cup increments as needed to maintain about 1 cup of liquid.
• Add squash and cook for about 2 minutes. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.