Pinakbet

PINAKBET

¼ 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
 
In a pan, cook pork until lightly crispy, set aside.
Saute garlic, onion, tomatoes, and ginger in the porkfat 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.