Pinkabet ( pee-NUHK-bet ) |
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Ingredients# 1/4 kilo pork with fat (cut into very small pieces)
# 3 tablespoons oil
# 1 1/2 cup water
# 2 medium size Ampalaya (cut into 8 pieces each)
# 2 medium size eggplants (cut into 8 pieces each)
# 6 pieces okra (halved)
# 6 pieces tomatoes (quartered)
# 1 small garlic head (minced)
# 2 small onions (diced)
# 1 small ginger (sliced)
# 4 tablespoons bagoong isda
# Pinch of pepper
# 3 tablespoons oil
# 1 1/2 cup water
# 2 medium size Ampalaya (cut into 8 pieces each)
# 2 medium size eggplants (cut into 8 pieces each)
# 6 pieces okra (halved)
# 6 pieces tomatoes (quartered)
# 1 small garlic head (minced)
# 2 small onions (diced)
# 1 small ginger (sliced)
# 4 tablespoons bagoong isda
# Pinch of pepper
Procedures# In a pan, cook pork until lightly crispy, set aside.
# Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
# In a casserole, boil water with bagoong.
# Add in the pork and spices.
# Add all the vegetables and cook.
# Serve hot.
# Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
# In a casserole, boil water with bagoong.
# Add in the pork and spices.
# Add all the vegetables and cook.
# Serve hot.
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