Pinakbet is a mix of fresh vegetables such as eggplants, bitter melon (ampalaya), okra, string beans, winged beans (sigarilyas) or any vegetable that are usually grown in the backyard and flavored with fish bagoong or anchovy sauce.
Back in Bulacan province or Katagalugan, when cooking Pinakbet, we usually saute and flavor it with shrimp paste. Squash is also added together with the vegetables mentioned above.
In this Pinakbet Tagalog recipe, besides pork, I also added shrimps and chicharron, or pork rinds, for additional flavor.
Ingredients:
- 1/2 lb. Pork (washed and cut into serving pieces)
- 1/2 lb. Shrimps (washed and shelled, set aside shells for broth)
- 1 pkg. Pork Rinds or Chicharron
- 1 bundle String Beans/Sitaw (cleaned and cut into 3in length)
- 1/4 lb. Okra (removed stem, washed and cut if necessary)
- 2 pcs. Eggplants (washed and sliced diagonally)
- 1/4 lb. Bitter Melon/Ampalaya (removed seeds, washed and sliced diagonally)
- 1/2 lb. Squash (peeled, removed seeds, washed and sliced diagonally into serving pieces)
- 2 pcs. medium size Tomatoes (sliced)
- 1 medium size Onion (sliced)
- 5 cloves Garlic (minced)
- 3 tbsp. Shrimp Paste
- 1 cup Shrimp Broth
- Salt and Pepper
- 1 cup Water
- 3 tbsp. Canola Oil
Let's Cook!
- Heat a large pan and add pork, water and season with salt and pepper.
- Bring to a boil until the water evaporates. In medium heat, let the pork fry in its own fat until golden brown. Set aside.
- On the same pan, saute garlic, onion and tomatoes until fragrant.
- Add shrimp paste and mix the browned pork. Stir frequently.
- Put in squash and simmer for 5 minutes or until its texture becomes soft.
- Add shrimps and the rest of the vegetables and shrimp broth. Mix well.
- Adjust seasoning.
- Simmer until the shrimps are cooked. Make sure not to overcook the vegetables to keep its vibrant colors and nutrients.
- Dish out with steamed rice.
- Share and enjoy!
