Pinakbet | Yummy Filipino Recipe's

Pinakbet

* 1/4 kilo pork belly, cut into small pieces
* 3 tablespoons oil
* 1 1/2 cup water
* 2 medium ampalaya, cut into serving pieces
* 2 medium eggplants, cut into serving pieces
* 1/4 medium squash, cut into serving pieces
* 5 pieces string beans, cut into serving pieces
* 6 pieces okra, halved
* 6 pieces tomatoes, sliced
* 1 head garlic, minced
* 1 big onion, diced
* 1 small ginger, julienned
* 4 tablespoons sautéed shrimp bagoong
* 1/2 teaspoon pepper


Directions:
1. In a skillet, sauté the pork in oil until lightly browned, set aside.
2. Sauté ginger, garlic, onion, and tomatoes in the skillet and mix in the pork.
3. Add the water and shrimp bagoong and let boil.
4. Add the ampalaya, eggplant, okra, squash, and string beans and simmer until cooked.
5. Season with salt and pepper to taste.

Pinakbet | Yummy Pilipino Recipe's

Pinakbet

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound pork loin, chopped
1/2 pound peeled and deveined prawns
salt and pepper to taste
1 tomato, chopped
1/4 pound zucchini, seeded and cut into bite-size pieces
1/4 pound fresh okra, ends trimmed
1/4 pound fresh green beans, trimmed
1/4 pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces
Directions

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.