Pinakbet - Northern Filipino Vegetable Stew

Pinakbet is a rustic vegetable stew that comes from the Northern Philippines. As a child, I hated it because it included so many vegetables and acquired flavors that even adults find hard to handle including bitter melon, okra and fermented shrimp paste (bagoong). Throughout my life, I have had many versions of this dish, but after a little thought and research, I think I have a version that I like. When you make this dish your own, you can adjust it to your taste.

Ingredients

For the pinakbet
Oil 1 Tablespoon
Minced garlic 4 Clove (20 gm)
Chinese eggplant 1 Medium , quartered and cut into bite size pieces
Red onion 1 Medium , chopped
Kabocha 1 Small , cut into bite sized pieces
Long bean 1/2 Bunch (50 gm) , cut into 3
Bitter melon 1 Medium , cut lengthwise
Tomatoes 2 Small , coarsely chopped
Shrimp paste 4 Tablespoon (Bagoong
Water 200 Milliliter
Pork 8 Ounce , bite sized pieces (6 to 8 Oz of left over roasted pork (lechon) used)
To prepare the eggplant and bitter melon
Salt 1/2 Teaspoon (As required for the vegetables)

Directions

GETTING READY

1. Take one bitter melon, cut it lengthwise and scoop out the insides. Take a couple of pinches of salt and sprinkle all over the inside of that bitter melon. This would draw out the bitterness from the melon.

2. Quarter and coarsely chop the eggplant and salt them as well. This would draw out the excess moisture from the eggplant.

3. Set the prepared bitter melon and chopped eggplant aside for about 20 minutes or so.

MAKING

4. In a large pot, heat up some oil over medium heat and add 4 cloves of minced garlic. Stir fry till lightly gold in color.

5. Add the eggplant and chopped red onion. Stir and continue to cook until the onion turns translucent and the eggplant begins to take on some color.

6. Add the rest of the vegetables in layers, starting with the kabocha pieces, the cut long beans pieces, bitter melon and a couple of chopped tomatoes.

7. Add to that 4 tablespoons of bagoong, 200 milliliters (or a cup ) of water, cover it and let it cook for a few minutes.

8. Add about 6 to 8 ounces of left over roasted pork. Let the liquid come to a boil, cover the pot, turn down the heat to medium low and let it simmer for about 10 minutes until the vegetables are cooked.

SERVING

9. Serve warm with rice.

NOTE

Pinakbet, vegetable stew is either cooked with meat or prawn or even pork.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 179Calories from Fat 57

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 298 mg12.42%

Total Carbohydrates 17 g5.7%

Dietary Fiber 6 g24%

Sugars 6 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet