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Cuisine

Pinakbet

Featured in the Honolulu Star-Advertiser on October 19, 2016.

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Ingredients:

Pinakbet

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed
  • 4 thin slices fresh ginger
  • 1/2 cup onion, chopped
  • 1 pound pork tenderloin, thinly sliced
  • 1 tomato, chopped
  • 2 tablespoons bagoong alamang (fermented shrimp paste)
  • 1/2 cup water
  • 6 Japanese eggplants, sliced
  • 2 bitter melon, cut lengthwise, seeds and white center removed, then sliced in 2-inch pieces
  • 1/4 pound okra, fresh or frozen, stems removed
  • 1/4 pound long beans, quartered

Directions:

Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add chopped tomato and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 9 g fat, 1.5 g saturated fat, 40 mg cholesterol, 550 mg sodium, 23 g carbohydrate, 7 g fiber, 5 g sugar, 23 g protein

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