pinakbet
(1 rating)
This is a Filipino recipe handed down by the Yakima/Wapato, Washington Filipino Sciety
(1 rating)
yield
6 -10
cook time
35 Min
Ingredients For pinakbet
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1 - 2 lbpork butt roast w/ fat intact cut in large bites
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3 - 4 smeggplant cut in 4ths lengthwise
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3 smamapalya (bitter melons) sliced and de seeded
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5 - 7 mdokra cut in half lengthwise
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2 - 4 Tbspbagoong isda or bagoong alamang
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5 mdtomatoes sliced in large pieces
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1 -2 bunchfilipino greens or use kale or mustard greens ribbon cut
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1/2 lblong green beens cut or whole
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10squash blossoms rinsed
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2 mdwhite onion diced
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4 lgcloves garlic minced
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1 Tbspfresh ginger minced or grated no need to remove skin
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6long chili peppers (these are not very hot) cut in half lengthwise
How To Make pinakbet
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1In a heavy dutch oven, heat oil and fry the pork until browned, remove the pork from the pan and set aside. do not drain drippings.
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2In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
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3In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
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4Add the pork and bagoon mix back into the dutch oven with the sautéed garlic, onion, ginger and tomatoes and Bring to a boil. Simmer for 10 minutes. Keep an eye on moisture level so it doesn't burn.
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5Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
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6Salt and pepper to taste I use soyu
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7Serve hot with white pearl rice or over quinua.
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