Pork Pinakbet is a traditional Filipino dish made with pork and a variety of vegetables, simmered in a savory sauce that usually includes shrimp paste (bagoong).
Ingredients
- 1lbpork belly or shoulder, cut into bite-sized pieces
- 2tbspvegetable oil
- 1pieceonion, chopped
- 4clovegarlic, minced
- 1piecemedium tomato, chopped
- 1cupwater
- 2tbspshrimp paste (bagoong)
- 1piecemedium eggplant, sliced into rounds
- 1cupstring beans, cut into 2-inch pieces
- 1cupbitter melon (ampalaya), sliced (optional)
- 1cupsquash, peeled and cubed (optional)
- Salt and pepper to taste
- Chopped fresh herbs (like basil or cilantro) for garnish (optional)
How to make Pork Pinakbet
In a large pot or pan, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent. Then, add the minced garlic and chopped tomato, cooking until the tomatoes soften.
Add the pork chunks to the pot. Cook until the pork is browned on all sides.
Pour in water and let it simmer. This will help tenderize the pork. Cover the pot and let it cook for about 20-30 minutes, or until the pork is tender.
Stir in the shrimp paste (bagoong) and mix well. Adjust the amount according to your taste preference.
Add the eggplant, string beans, and squash (if using). Stir gently and let the vegetables cook until they are tender.
Allow the dish to simmer for another 5-10 minutes. If using bitter melon, add it during the last few minutes of cooking, as it cooks quickly.
Taste and season with salt and pepper as needed.
Once everything is cooked through, remove the pot from heat. Serve hot with steamed rice. Garnish with fresh herbs if desired.
Tips & Tricks
Adjust the amount of shrimp paste according to your taste preference.
Add bitter melon during the last few minutes of cooking, as it cooks quickly.
FAQS
How do I cook Pork Pinakbet to ensure the pork is tender?
To ensure the pork is tender in your Pork Pinakbet, it's important to simmer it in water after browning. Cover the pot and let it cook for about 20-30 minutes until the pork is tender. This slow cooking process helps break down the meat fibers, making it juicy and flavorful.
What are some dietary substitutions for Pork Pinakbet?
If you're looking for dietary substitutions in Pork Pinakbet, you can replace the pork with tofu or tempeh for a vegetarian option. Additionally, you can skip the shrimp paste (bagoong) and use soy sauce or miso paste for a vegan-friendly version. Just be sure to adjust the seasoning to your taste.
How should I store leftover Pork Pinakbet?
To store leftover Pork Pinakbet, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 3 months. Reheat thoroughly before serving.
What vegetables can I add to Pork Pinakbet for extra flavor?
You can enhance the flavor of your Pork Pinakbet by adding a variety of vegetables. Common additions include bitter melon (ampalaya), squash, and eggplant. You can also experiment with other vegetables like bell peppers, zucchini, or even leafy greens for added nutrition and taste.
What is the best way to serve Pork Pinakbet?
Pork Pinakbet is best served hot with steamed rice, which complements the savory flavors of the dish. You can also garnish it with fresh herbs like basil or cilantro for an extra burst of flavor. Pairing it with a side of pickled vegetables can also enhance the overall meal experience.
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