Pinakbet
If you want to add more gluten free and dairy free recipes to your recipe box, Pinakbet might be a recipe you should try. This recipe serves 4 and costs $1.6 per serving. One portion of this dish contains approximately 12g of protein, 34g of fat, and a total of 438 calories. 6 people found this recipe to be flavorful and satisfying. It works well as a side dish. If you have bitter melon, water, oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Kawaling Pinoy. With a spoonacular score of 57%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pinakbet, Pinakbet with Crispy Lechon, and Pinakbet ( Philippine Vegetable Stew).
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 bitter melon, seeded, halved and cut into 1-inch thick
1 large eggplant, ends trimmed and cut into 1-inch thick
2 cloves garlic, peeled and minced
1/2 small kabocha (calabasa) peeled and cut into pieces
1 tablespoon oil
6 to 8 okra, ends trimmed
1 small onion, peeled and chopped
1/2 pound pork belly, cut into 1-inch cubes
salt and pepper to taste
1 tablespoon shrimp paste
2 medium tomatoes, chopped
2 cups water
1/2 bunch long beans, ends trimmed and cut into into 3-inch lengths
Equipment:
pot
Cooking instruction summary:
In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until limp and aromatic. Add pork and cook, stirring occasionally, until meat is lightly browned. Add shrimp paste and continue to cook, stirring occasionally, for about 3 to 5 minutes or until shrimp paste begins to brown. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until meat is tender. Add squash and cook for about 2 minutes. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot.
Step by step:
1. In pot over medium heat, heat oil.
2. Add onions and garlic and cook, stirring regularly, until limp and aromatic.
3. Add pork and cook, stirring occasionally, until meat is lightly browned.
4. Add shrimp paste and continue to cook, stirring occasionally, for about 3 to 5 minutes or until shrimp paste begins to brown.
5. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice.
6. Add water and bring to a boil. Lower heat, cover and cook for about 10 to 15 minutes or until meat is tender.
7. Add squash and cook for about 2 minutes.
8. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste.
9. Serve hot.
Nutrition Information:
covered percent of daily need
