Braised Pork with Vegetables

Name: Braised Pork with Vegetables (Pinakbet)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Filipino
Ingredients: 1-2 tablespoons coarse salt; 1 bitter gourd, (about 5 oz/150 g), seeded and sliced into small pieces; ½ cup (125 ml) cane or white vinegar; ½ cup (125 ml) cane or white vinegar; 8 oz (225 g) pork belly or pork loin, sliced; 8 oz (225 g) pork belly or pork loin, sliced; 1 cup (250 ml) water; 2 tablespoons oil; 1 medium onion, minced; 2 cups diced tomatoes; 1 cup (100 g) green beans, cut into 2-in (5-cm) lengths; 1 cup (100 g) okra, trimmed and sliced into 1-in (2½-cm) pieces; 2 cups (150 g) squash or pumpkin, peeled and cubed; 2 cups (150 g) squash or pumpkin, peeled and cubed; 2 cups (150 g) eggplants, cut into chunks; 8-10 cloves garlic, peeled and minced; 2 tablespoons dried shrimp paste, crumbled; 2 tablespoons dried shrimp paste, crumbled

Pinakbet

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
55 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

A favorite dish in the Ilocos region, this has also become popular in other parts of the Philippines. The trick to cooking Pinakbet is not to stir the vegetables during the cooking process as this could make the dish bitter. Pungent dried shrimp paste is the main flavoring for this dish.

Ingredients

1-2 tablespoons coarse salt
1 bitter gourd, (about 5 oz/

Asia
Philippines
Side dish
Gluten-free

Method

Sprinkle salt on the bitter gourd and pour over the vinegar. Mix well and set aside for 20 minutes, then drain.
Place the pork and water in a saucepan and simmer over low heat for 5 minutes, until pork is almost cooked. Remove pork from the pan and reserve the pork stock. Heat the oil in a frying pan and sauté the pork until lightly browned. Set aside the pork