Best Pinakbet An Ilocano Pork And Vegetable Stew With Shrimp Paste Recipes

Pinakbet (Vegetables Stewed in Fermented Shrimp Paste) image

Provided by Angela Dimayuga

Time 50m

Yield 8 to 12 servings (makes about 12 cups)

Number Of Ingredients 13

2 tablespoons neutral oil, such as canola
12 garlic cloves, smashed
3 tablespoons tomato paste
5 tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety
3 very ripe tomatoes, halved, then each half cubed into 4 quarters
2 large yellow onions, halved, then each half cubed into 4 quarters
10 ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups)
1 1/2 tablespoons kosher salt
1 pound okra, ends trimmed
1/2 pound long beans, cut into 2-inch pieces
2 Japanese eggplants, cut into 1-inch pieces
1 bittermelon, halved lengthwise, seeds removed, then cut into 1/2-inch moons
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

Pinakbet (Filipino Meat Veggie Stew With Shrimp Paste) image

Provided by cali_love

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb pork, sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
1 onion, chopped
2 tomatoes, chopped
1/2 calabaza squash, cubed
2 cups okra, sliced
2 cups chinese long beans, chopped
2 Japanese eggplants, sliced
1 bitter melon, sliced (optional)
1 -1 1/2 cup water
2 -3 tablespoons bagoong, alamang (salted shrimp paste)

Steps:

In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
Pour in water and add the bagoong alamang, and bring to a boil.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.