Pinakbet with Crispy Lechon
Pinakbet is made extra delicious with crispy lechon! It's a hearty, nutritious, and delicious vegetable dish you'll love with steamed rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 2 large tomatoes, chopped
- 1 1/2 cups water
- 1/2 small kalabasa (kabocha), peeled and cut into pieces
- 8 okra, ends trimmed
- 1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
- 1 large bitter melon, seeded, halved, and cut into 1-inch thick
- 1 large eggplant, stemmed and cut into 1-inch thick
- salt and pepper to taste
- 2 cups lechon kawali, cut into 1 1/2-inch pieces
Instructions
- 1
In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- 2
Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
- 3
Add fish sauce and continue to cook for about 1 to 2 minutes.
- 4
Add water and bring to a boil.
- 5
Add kalabasa and cook for about 2 minutes.
- 6
Add okra, long beans, bitter melon, and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
- 7
Season with salt and pepper to taste.
- 8
Add lechon kawali and gently toss until just heated through. Serve hot.