Pinakbet With Shrimps Topped With Chicharon Recipe


  •  1 whole ampalaya (bitter gourd), sliced into thin pieces 
  • 1 handful of sitaw (string beans) stalks, cut into 2 inch pieces 
  • 5-6 okra stalks, cut into 1 inch pieces 
  • 1/2 kalabasa or squash, peeled and cubed 
  • 1 whole eggplant, cut into 2 inch pieces 
  • 200 g pork belly, cubed 
  • 250 ml cup water 
  • 2 tbsp. cooking oil 
  • 1 medium onion, sliced 
  • 3 tomatoes 
  • 3-4 Garlic cloves, peeled and sliced 
  • 1/4 cup bagoong alamang or shrimp paste
Pinakbet With Shrimps Topped With Chicharon Recipe

  1. In a pot, simmer pork in water for 5 minutes until almost soft. Remove pork from pan and set stock aside. 
  2.  Using a separate pan, heat oil and add the pork until brown. When cooked, set the pork aside and set aside the extra oil for later use 
  3.  In a large casserole, combine all the vegetables together with the garlic and semi-cooked pork. Then add the extra pork oil you reserved earlier. 
  4.  In a separate bowl, mix the reserved pork stock and the bagoong until blended well. 
  5. Pour into the casserole along with the vegetables and pork. 
  6.  Let it simmer for 10-15 minutes until the vegetables are cooked. 
  7.  Serve it with rice and that’s it! Enjoy Pinakbet!


Share It To Your Friends!

Share to Facebook