Recipe courtesy of Corinne Domingo
and
Carlita Domingo
Pinakbet
- Yield: Serves 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 352
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 19
- Sugar
- 18
- Protein
- 27
- Cholesterol
- 51
- Sodium
- 80
Ingredients
2 tbsp vegetable oil
3 garlic cloves, crushed
4 thin slices ginger root
1/2 cup onion, chopped
1 lb lean pork, sliced thinly
1 tomato, chopped
2 tbsp bagoong alamang (fermented shrimp paste)
1/2 cup water
4-6 Asian eggplants, sliced
1-2 bitter melon
1/4 lb okra, fresh or frozen, stems removed
1/4 lb long beans, quartered
Directions
- Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste.