Pinakbet (Mixed Vegetable Stew)

INGREDIENTS:
  • 2 pcs. medium-sized eggplants, sliced
  • 1 pc. medium-sized ampalaya (bitter gourd), deseeded and sliced
  • 1 cup chopped squash
  • 1 bunch string beans, trimmed and cut in 3 inches length
  • 10 pcs. okra, cut diagonally into 2
  • 5 cloves garlic, minced
  • 1 pc. large white onion, chopped
  • 3 pcs. small tomatoes, chopped
  • 3-4 tbsps. bagoong alamang (shrimp paste)
  • ¼ lb. pork (with fats) thinly sliced
  • ½ cup water
  • 1 tbsp. cooking oil
  • Salt and pepper to taste

PROCEDURE:
  1. Heat the cooking oil on a large wok. Add pork and cook until the meat is light brown and rendering fat.
  2. Add the garlic, onion and tomatoes. Sauté for about 3 minutes.
  3. Add the shrimp paste and stir fry for another 3 minutes.
  4. Add water and bring to a boil. Set to simmer for about 5 minutes.
  5. Add the squash and bitter gourd. Cook for about 5 minutes.
  6. Add the remaining vegetables and cook for about 5 minutes. Do not overcook the vegetables to retain the texture and nutrient. Season with salt and pepper.
  7. Remove from heat and transfer on a platter. Serve with hot steamed rice. Enjoy!

**Number of Servings: 4 to 6

TIPS FROM ENZ:
  1. You may add leftover pork chops and fresh shrimps to flavor the dish. If not a fan of pork, you may use beef, shredded chicken or grilled fish as alternatives.
  2. No strict rules on the vegetable mix. You may create your own medley though fruit-bearing vegetables are preferred.