Dish of Pork & Vegetable Stew
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Pork & Vegetable Stew
Philippines
  -   Pinakbet
Serves
Effort:
Sched:
DoAhead:  
4  
***
1 hr  
Prep
An interesting and easy to make stew that emphasizes vegetables and includes a modest amount of pork, or often pork belly. The bitter melon isn't particularly bitter by time it's cooked but does add an interesting flavor. See also Vegetable Stew for another version.




10
4
2
1/2
7
8
8
6
2
3
1
oz
oz
cl
in
oz
oz
oz
oz
T
T
c
Pork
Onion
Garlic
Ginger
Tomatoes
Eggplant, thin
Okra, whole
Bitter Melon (1)
Oil
Bagoong (2)  
Water
Prep   -   (30 min)
  1. Trim PORK of any excess fat and cut into 3/4 inch cubes.
  2. Peel ONION and chop medium, Crush GARLIC and chop small. Slice GINGER very thin and chop very small. Mix.
  3. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop coarse.
  4. Slice EGGPLANT into 1 inch thick rounds and cut the larger rounds into bite size pieces. Immediately put in a bowl of water acidulated with citric acid or lemon juice to prevent browning.
  5. Stem OKRA very close to the cap but leave whole. Tumble with vinegar to coat and set aside, tumbling now and then. This reduces splitting.
  6. Cut BITTER MELON in half lengthwise, remove seed mass and slice shell a little less than 1/4 inch thick. Tumble with salt and let sit until needed, tumbling now and then.
Run   -   (30 min)
  1. Heat oil in a wok or large coverable sauté pan. Stir in Onion mix and fry stirring until translucent, then stir in Pork cubes and fry stirring until onions are golden.
  2. Stir in Tomatoes, Shrimp Paste and Water. Bring up to a simmer, cover and simmer for about 10 minutes.
  3. Drain Eggplant and stir in. Rinse Okra and Bitter Melon and stir in. Bring back to a simmer, cover and simmer, turning a couple times, just until the eggplant is cooked through, about 10 minutes - do not overcook.
  4. Taste for salt and serve hot accompanied by steamed Jasmine rice.
NOTES:
  1. Bitter Melon:   [Ampalaya (Philippine)]. Use the common Chinese variety, not the more warty Indian variety. They should be quite green - not yellowing, and seeds with no more than a tinge of pink. For details see our Bitter Melon page.
  2. Bagoong:   This should be Ginisang Bagoong (Bagoong Guisado), the brown fried version. For details see our Shrimp Sauce / Paste page. If you are uncomfortable with the amount of shrimp paste use 1-1/2 T shrimp paste and 1-1/2 T Fish Sauce, or even all Fish Sauce. If you are unfamiliar with Fish Sauce, see our Fish Sauce - Introduction page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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