How to cook Pinakbet
1
Brown the pork
Heat oil in a wide pan. Cook pork belly over medium heat until lightly browned and some fat renders.
2
Build the savory base
Add onion and garlic; cook until fragrant. Add tomatoes and cook until softened, then stir in bagoong.
3
Simmer the pork
Add water, cover, and simmer for 12–15 minutes until the pork begins to tenderize.
4
Add the vegetables
Add squash and bitter melon first. After 5 minutes, add eggplant, sitaw, and okra.
5
Cook gently
Cover and simmer for 6–8 minutes, gently turning the vegetables once, until tender but still holding their shape.
6
Plate the dish
Arrange the vegetables and pork in a shallow serving bowl, spoon over the sauce,.
Maria’s tip: Avoid frequent stirring. Gently turn the vegetables so the squash and eggplant do not break apart.
Food safety: Cook pork thoroughly and refrigerate leftovers promptly in a covered container.