Pork Pinakbet is a traditional Filipino dish made with pork and a variety of vegetables, simmered in a savory sauce that usually includes shrimp paste (bagoong).
Ingredients
- 1lbpork belly or shoulder, cut into bite-sized pieces
- 2tbspvegetable oil
- 1pieceonion, chopped
- 4clovegarlic, minced
- 1piecemedium tomato, chopped
- 1cupwater
- 2tbspshrimp paste (bagoong)
- 1piecemedium eggplant, sliced into rounds
- 1cupstring beans, cut into 2-inch pieces
- 1cupbitter melon (ampalaya), sliced (optional)
- 1cupsquash, peeled and cubed (optional)
- Salt and pepper to taste
- Chopped fresh herbs (like basil or cilantro) for garnish (optional)
How to make Pork Pinakbet
In a large pot or pan, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent. Then, add the minced garlic and chopped tomato, cooking until the tomatoes soften.
Add the pork chunks to the pot. Cook until the pork is browned on all sides.
Pour in water and let it simmer. This will help tenderize the pork. Cover the pot and let it cook for about 20-30 minutes, or until the pork is tender.
Stir in the shrimp paste (bagoong) and mix well. Adjust the amount according to your taste preference.
Add the eggplant, string beans, and squash (if using). Stir gently and let the vegetables cook until they are tender.
Allow the dish to simmer for another 5-10 minutes. If using bitter melon, add it during the last few minutes of cooking, as it cooks quickly.
Taste and season with salt and pepper as needed.
Once everything is cooked through, remove the pot from heat. Serve hot with steamed rice. Garnish with fresh herbs if desired.
Tips & Tricks
Adjust the amount of shrimp paste according to your taste preference.
Add bitter melon during the last few minutes of cooking, as it cooks quickly.
