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. The bitter melon isn't particularly bitter by time it's cooked but does add an interesting flavor. This recipe could also work well with chicken thigh meat. Serve with plenty of steamed Jasmine rice. This dish doesn't reheat well.




10
4
2
1/2
7
8
8
6
2
3
1
oz
oz
cl
in
oz
oz
oz
oz
T
T
c
Pork, lean
Onion
Garlic
Ginger
Tomatoes
Eggplant, thin
Okra, whole
Bitter Melon (1)
Oil
Shrimp Paste (1)  
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 about 1/8 inch thick.
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 stir in along with Bitter Melon. 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. If you want you can try salting the slices for an hour or so, which may reduce the bitterness some. For details see our Bitter Melon page.
  2. Shrimp Paste:   Philippine Bangoon Alamang would seem the natural choice, but it's often dyed florescent pink, and that gives the dish, particularly the pork, a very unappetizing color (unless your Filipino, apparently). You could use Thai or Vietnamese shrimp paste. 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. For details see our Shrimp Sauce / Paste page. 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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