Pinakbet by LoudStellar








Prep time
Cook time
Total time
Serves: 4-5
  • ¼ lb pork belly, sliced into small pieces
  • 1 ½ tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp chopped ginger
  • 1 medium onion, chopped
  • 3 quartered tomatoes
  • 3 tbsp shrimp paste
  • 1 cup water
  • 2 cups squash, cut into cubes
  • 1 bitter melon, sliced
  • 1 eggplant, sliced
  • 1 bunch string beans, chopped
  • salt and pepper, to taste
  1. In a small pan, add ½ tbsp oil and fry the pork belly until golden brown. Set aside.
  2. In a medium size pot, sauté garlic, ginger, onion and tomatoes.
  3. Add the pork belly and shrimp paste and mix with the ingredients.
  4. Add water and bring to a boil.
  5. Turn heat to low and simmer for 15 minutes.
  6. Add the squash and cover to cook for 8 minutes
  7. Add the bitter melon, eggplant and string beans and cook for additional 8 minutes.
  8. Season with salt and pepper to taste.
  9. Transfer to a bowl and serve with white rice.
Shrimp paste is available from most Asian markets or in the ethnic food aisle of a well-stocked supermarket.


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