PINAKBET (ILOCANO STYLE)

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To Make this Recipe You’Il Need the following ingredients:

Ingredients:

2 cups leftover lechon kawali (preferably bagnet) or boiled pork belly

2 pieces talong (eggplant), sliced into 3-inch pieces

2 pieces amplaya (bitter melon), pith removed, sliced into 3-inch pieces

12 pieces okra

1/2 kalabasa (kabocha squash), peeled & cubed

1 bunch sitaw (long beans), cut into 3-inch lengths

1 thumbsize ginger, sliced into strips

1 large onion, diced

3 medium tomatoes, chopped

2 cloves garlic, minced

1/4 cup fish bagoong (anchovy), mixed with 1/2 cup water then strained before adding

Instructions:

1. Layer the vegetables starting with what goes on the bottom: squash, long beans, bitter melon, okra, eggplant, tomatoes, ginger, garlic and onions.

2. Add the lechon kawali (bagnet or pork belly) and bagoong mixture. Cover and bring to a boil. Lower heat and simmer.

3. Unless you’ve done it before and did the shaking the pot technique, I would recommend the traditional way of using a wooden spoon to gently stir and mix the vegetables to check for doneness.

4. Simmer until almost all liquid has been reduced.

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5. Enjoy!

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