Pinakbet
Pinakbet is a Filipino stew that often includes kalabasa or other squash and long beans. As this version shows, you can use a range of other vegetables too. Cutting the vegetables into even pieces helps ensure even cooking. Put longer-cooking vegetables in the pot first, adding quicker-cooking ones later. Fermented shrimp paste (available in Asian grocery stores) adds distinctive flavor to the soup; results will be good without the paste if you are unable to find it.
Ingredients
- 1 tablespoon canola oil
- 1 medium onion, thinly sliced
- 2 Roma tomatoes, chopped
- 2 cloves garlic, minced
- Salt and black pepper
- 3 cups water
- 6 to 8 ounces boiled pork belly, cut into pieces
- 1 tablespoon fermented shrimp paste
- 1 medium eggplant, trimmed, halved and cut into 1/4-inch slices
- 2 medium zucchini, trimmed, halved and cut into 1/2-inch slices
- 8 okra, halved on the diagonal
- Steamed white rice, for serving
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion, tomatoes, and garlic with a good pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Add the water, bring to a boil, then add the pork belly and shrimp paste. Simmer over medium heat for 5 minutes.
- Add the eggplant, zucchini, and okra and simmer until the vegetables are just tender, stirring occasionally, about 8 to 10 minutes (some vegetables may require longer cooking).
- Season to taste with salt and pepper. Serve hot, with steamed white rice alongside.
