Ingredients:
- 4 cloves of garlic, minced
- 1 onion, sliced
- 1 ginger root, chopped and crushed
- 3 tomatoes, sliced
- 4-5 okras
- 1 eggplant, sliced
- 2 cups of squash, cubed
- 1 ampalaya, sliced into bite size pieces
- 1 bundle of sitaw, cut by 2 ½” long
- 2 cups of water
- Bagoong isda or bagoong alamang
- salt
- cooking oil
Cooking Instructions:
- In a deep pan, saute garlic, add with onion.
- Add half kilo of pork into the pan and season it with salt. Saute still until pork starts to render fat and its edges turn brown.
- You may then add tomatoes and crushed ginger.
- Mix the ingredients well for a couple of minutes, pour water then bring it to a boil.
- Add slices of okra, eggplants, ampalaya, sitaw and squash.
- Season pork and vegetables with bagoong according to your taste. Mix it well and simmer until all veggies are cooked.
Cooking tips:
The classical way of cooking Pinakbet is using bagoong isda rather than bagoong alamang. You may use the latter if you choose.
Source: Filipino Food Online
Image: Elaine Gallardo
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