Pinakbet

Name: Pinakbet
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1/2 pound pork loin, chopped; 1/2 pound peeled and deveined prawns; salt and pepper to taste; 1 tomato, chopped; 1/4 pound zucchini, seeded and cut into bite-size pieces; 1/4 pound fresh okra, ends trimmed; 1/4 pound fresh green beans, trimmed; 1/4 pound eggplant, cut into bite-size pieces; 1 small bitter melon, cut into bite-size pieces

12 ingredients

1 steps

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound pork loin, chopped
1/2 pound peeled and deveined prawns
salt and pepper to taste
1 tomato, chopped
1/4 pound zucchini, seeded and cut into bite-size pieces
1/4 pound fresh okra, ends trimmed
1/4 pound fresh green beans, trimmed
1/4 pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces

Directions

1

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.