Pinakbet (or something like it)

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

100 g. slab of pork meat
1/8 of a whole squash, pared, seeded and cut into wedges
1 large, or 2 small, eggplants, cut into wedges (soak in water until needed)
6 pieces of okra, trimmed and halved
1 medium-sized carrot, cut into wedges
1 bunch of sitaw (string beans), trimmed and cut into 2″ lengths
1 head of garlic, finely minced
1 onion, halved and sliced thinly
4 tomatoes, chopped coarsely
2 tbsp. of cooking oil
Salt or patis (fermented fish sauce)
pepper
1 tbsp. of Worcestershire sauce

Cooking procedure :

Boil the pork in a few cups of water. Simmer for 30 minutes. Cool and cut into 1″ x 1″ cubes.

Heat a heavy skillet. Pour in the cooking oil and heat until it starts to smoke. Add the pork cubes and continue cooking over high heat until the meat starts to brown. Add the minced garlic and saute until fragrant. Add the onion slices and chopped tomatoes. Pour in about 1/2 c. of pork broth. Season with a little salt or patis and pepper. Bring to a boil. Add the carrot wedges and simmer for 5 minutes. Add the sitaw, squash, eggplants and okra at 2 to 3-minute intervals. Stir occasionally. When the vegetables are done, add the Worcestershire sauce and stir a few times. Serve hot.

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October 4, 2003  Print This Post   
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Comments

2 Responses to “Pinakbet (or something like it)”
  1. ok says:
    June 5, 2007 at 8:50 am

    thanks for the recipes it is very helpful to me when i need to cook filipino food.

    Reply
  2. Racquel says:
    April 19, 2008 at 10:55 am

    I like this one because I do not like ampalaya. I’ll probably add bagoong, though. Thanks.

    Reply
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