A mouth watering Pinakbet Recipe, Ilonggo Style


1/2 lb. Pork Lechon Kawali, sliced

1/2 lb. Shrimp, peeled whole

1 tblspn. Bagoong (Sauteed Shrimp paste)

1 lb. Longbeans, cut bite size

1 lb. Kalabasa (squash) cut cubes

2 pcs. Ampalaya (bittermelon) sliced bitesize

1/2 lb. Okra, cut halves

1 med. piece Talong (eggplant) cut bitesize

4 pcs. Garlic, crushed

1 med. Onion, sliced thin

Salt & pepper to taste.

2 tablespoon Cooking Oil

Cooking Direction:

Using a wok set heat on medium. 

Saute garlic, onion in cooking oil till golden brown. 

Add pork and continue cooking. 

When it starts to sizzle add the bagoong then the shrimp. 

Season with enough salt and pepper to taste. 

Add the vegetables starting from sitaw, ampalaya, kalabasa, okra and talong. 

Stir fry for few minutes then add a cup add a cup of water and simmer till vegetables are cooked. 

Serve over steam rice. A lot of rice.

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