Pinakbet with a Twist

Ingredients

• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tomato, diced 1 tomato, diced
• 1 cup (200g) pork belly, sliced 1 cup (200g) pork belly, sliced
• 1 cup (200g) shrimp, peeled and deveined 1 cup (200g) shrimp, peeled and deveined
• 1 cup (150g) eggplant, sliced 1 cup (150g) eggplant, sliced
• 1 cup (150g) bitter melon, sliced 1 cup (150g) bitter melon, sliced
• 1 cup (150g) okra, trimmed 1 cup (150g) okra, trimmed
• 1 cup (150g) bell peppers, sliced 1 cup (150g) bell peppers, sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (150g) zucchini, sliced 1 cup (150g) zucchini, sliced
• 2 tablespoons (30g) shrimp paste 2 tablespoons (30g) shrimp paste
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Sauté the onion, garlic, and tomato until fragrant and the onion becomes translucent.
3. 3.
   Add the pork belly and cook until browned.
4. 4.
   Add the shrimp and cook until they turn pink.
5. 5.
   Stir in the eggplant, bitter melon, okra, bell peppers, mushrooms, and zucchini. Cook for 5 minutes, stirring occasionally.
6. 6.
   Add the shrimp paste and mix well to coat the vegetables and meat.
7. 7.
   Pour in the water and bring to a boil. Reduce the heat and simmer for 10 minutes or until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, slice it just before cooking.
• Bitter melon — Remove the seeds and pith of the bitter melon to reduce its bitterness.
• Shrimp paste — Use a good quality shrimp paste for the best flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For a vegetarian version, omit the pork belly and shrimp and increase the amount of vegetables.
• Feel free to add other vegetables of your choice, such as squash or green beans.
• Adjust the amount of shrimp paste according to your taste preference.
• Serve with a side of steamed rice to complete the meal.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Pinakbet with a Twist hot alongside steamed rice for a satisfying and nutritious meal. Garnish with fresh cilantro or green onions for added freshness.

Presentation advice

Arrange the colorful vegetables and meat on a large serving platter, allowing the vibrant colors to shine through. Serve the dish family-style, encouraging guests to help themselves to the delicious medley of flavors.