Pinakbet

Name: Pinakbet
Total time: 5400 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 3 tables cooking oil; 3 cloves minced garlic; 1 medium tomato diced; 1 medium onion diced; 1 1/2 pounds pork cut into bite size pieces; 1/4 tsp black pepper; 2 heaping tsp of pink bagoong; 2 cups chopped eggplant; 2 cups cut fresh green beans; 2 packages frozen okra or 1 pound fresh okra; 1 package cut butternut squash; 3 cups water

Sarah JingJing @iwinatlife

This is my auntie Neneg’s version of pinakbet. She makes it with pink bagoong and the most important ingredient, love!

Sarah JingJing @iwinatlife

This is my auntie Neneg’s version of pinakbet. She makes it with pink bagoong and the most important ingredient, love!

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Ingredients

1 hour 30 mins

6-8 servings

3tables cooking oil
3 clovesminced garlic
1medium tomato diced
1medium onion diced
1 1/2 poundspork cut into bite size pieces
1/4 tspblack pepper
2heaping tsp of pink bagoong
2 cupschopped eggplant
2 cupscut fresh green beans
2 packagesfrozen okra or 1 pound fresh okra
1 packagecut butternut squash
3 cupswater

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Steps

1 hour 30 mins

1

Heat large skillet over medium high heat. Add oil, sauté garlic, onions and tomatoes.
2

Add pork to pan, continue to cook for 4-5 minutes. Then add 2 heaping teaspoons of pink bagoong and pepper. Saute and put mixture in a bowl. Set aside.
3

To the pan drippings, layer eggplant, then squash, followed by green beans, okra, then pork. Add water. Bring to boil. Turn heat to low and cover. Simmer for 30 to 45 minutes or until vegetables come out tender. Check occasionally. If the water begins to evaporate, add more water to the pan if necessary.
4

Uncover. Mix vegetables and meat well. Add a dash more bagoong to taste. And pepper to taste. Heat through and serve over white rice.