Pork Pinakbet Recipe
I find that the squash sauce of this Pinakbet really makes it so appetising. The disintegrated squash also helps thicken the sauce.
- 1 kilo Pork butt chops , cut into cubes
- 12 Large-sized shrimps, peeled and de-veined
- 1 bunch Sitaw, sliced 1-inch length
- 1 medium Yellow squash (I use butternut), peeled and sliced into cubes; Separate about 1 cup of the squash and cut into smaller pieces.
- 3 medium-sized eggplant, sliced diagonally about 1/2 inch thick
- 12 pieces okra (optional)
- 2 medium-sized tomatoes
- 1 large onion, sliced
- 3 cloves garlic, pounded or pressed
- 1 teaspoon bagoong....or, 2 tablespoons Patis
- 1 small-sized ginger, sliced
- Salt
- Canola oil, 1/4 cup
- 1 cup water
- Corn starch (optional)
4 - 6
1. Heat oil and brown the pork. Remove the pork and set aside. Pour out as much oil as you can.
2. Saute garlic, onions, tomatoes, ginger and salt. Add the cup of squash whcih were cut into smaller pieces. Stir. Add the patis or bagoong, stir and cook for about 2 minutes.
3. Add the pork, sitaw and the rest of the squash. Stir around. Add a cup of water and bring to boil. Lower the heat to simmer. Try to press the small pieces of squash to make them easily disintegrate. This will add flavor to the sauce.
4. When the sitaw is almost cooked, add the eggplant and the shrimps. If you're using okra, this is the time to add them. Adjust the seasoning to your taste. If you want to make your sauce thicker, use corn starch (diluted with a little water).
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It's a VERY tasty meal, but
It's a VERY tasty meal, but it took me too much time too cook it. Best regards Mara ----------------- Count calories in different food, i.e. count calories in an egg