Saucepan@saucepan · Shared this recipeFollowFilipino · dinnerEasy PinakbetA classic Filipino vegetable stew with pork belly, shrimp paste, and a colorful mix of vegetables, simmered until tender and savory.total1 hr 5 minprep20 mincook45 minservings8Original recipe on manilaspoon.comKeep this recipeAdd a copy of Easy Pinakbet to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients8 servingsBack to 8 servings2 tbsp oil5 clove garlic, thinly sliced2 shallots, sliced1 plum tomato, finely diced1.2 lb pork belly, 1/2 kilo, thinly sliced2 heaping teaspoons shrimp paste, (we use barrio fiesta brand, )0.667 cup water, add as needed (about another 2/3 cup or to taste, )6 long beans, cut-up into 3-inch lengths0.5 lb squash ), 1/4 kilo, like West Indian pumpkin or butternut squash, sliced (about 2-3 cups1 Japanese eggplant, sliced diagonally6 pieces okra, sliced1 small bitter melon, green bitter gourd, sliced thinly (about 1 cup, )StepsClear checksTap an ingredient or step to check it off.1Step 1: Cut up pork belly into thin strips. Marinate in 2 tablespoons fish sauce and just enough ground pepper for about 20 minutes. Do not skip this because it adds flavor to the meat.2Step 2: Heat oil in medium heat. Saute the garlic, shallot and tomatoes. Cook for 1-2 minutes.3Step 3: Add the marinated meat. Stir. Cook and cover and allow to render its fat, about 2-3 minutes.4Step 4: Stir in the shrimp paste. Adding the paste at this stage allows the meat to fully absorb its flavor. Mix it in. Simmer covered for another 10 minutes or so until pork has rendered most of its fat and has become smaller in size.5Step 5: Add water. Continue to cook covered until meat is fully tender.6Step 6: Add the veggies. Add the remaining water. Pinakbet is not too saucy but it shouldn't be too dry either. There should just be enough liquid to drizzle on your rice.7Step 7: Cover and cook until veggies are tender. Taste and adjust seasoning with extra salt and pepper, to taste, if desired or needed. Serve hot with rice on the side.getsaucepan.com/r/98b907a9-b74f-48d3-9d7a-c9d086a02104 · Original: https://www.manilaspoon.com/easy-pinakbet-recipe/
