my pinakbet, filipino vegetable stew

Made this last week from this recipe.

go here to get an idea on how to prep the kalabasa.

Quite a workout this turned out for me; lots of chopping and cutting to do.



2 pieces pork with fat, cut into small pieces?bought some pork belly for this; yikes! the amount of fat on these scared me a little; they are thick with it
2 ampalya/bitter melons, cut lengthwise, scoop the seeds out then slice
2 eggplants, sliced
5 pieces of okra sliced
1 head garlic, coarsely chopped
2 onions, diced
5 tomatoes, sliced or cubed
1 tablespoon of ginger, crushed and sliced?the other recipes that i found online did not have ginger; i like the hint of ginger taste this gives to the stew; definitely a nice complement to the sweetness of the kalabasa
1/2 of a small size squash or kalabasa?not in the original but found it in most others and i like squash; had to boil it to soften it first so i could cut into cubes; i should remember to peel the skin off first next time
a bunch of sitaw/yard-long beans, cut into 2-inch pieces
4 tablespoons bagoong isda or bagoong alamang
water for softening kalabasa and as soup base
pepper to taste

In a pot, heat pork belly until a good amount of fat renders.

Saute garlic, onion, ginger and tomatoes in pork fat.

In separate pot, boil water to soften the kalabasa. Remove the kalabasa and cube it. Add bagoong to water and let it boil once.

Add the kalabasa water/bagoong mixture to the saut?ed garlic, onion, ginger and tomatoes.

Bring to a boil and simmer for 10 minutes.

Add in all the vegetables and cook until the vegetables are done?cooked thru but not soft.

Add pepper to taste.

Serve over rice.


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