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.
Servings: 4 to 6 Servings
Calories: 744kcal
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 2 large tomatoes, chopped
- 1 ½ cups water
- ½ small kalabasa (kabocha), peeled and cut into pieces
- 8 okra, ends trimmed
- ½ 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 ½-inch pieces
Instructions
- In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
- Add fish sauce and continue to cook for about 1 to 2 minutes.
- Add water and bring to a boil.
- Add kalabasa and cook for about 2 minutes.
- Add okra, long beans, bitter melon, and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
- Season with salt and pepper to taste.
- Add lechon kawali and gently toss until just heated through. Serve hot.
Notes
- Cut the vegetables in uniform sizes to ensure even cooking. For the best texture, add the longest-cooking vegetable first .
- To use shrimp paste in place of fish sauce, add 1 tablespoon of shrimp paste and saute it with the aromatics for about 2 to 3 minutes until it darkens in color before adding water.
Nutrition
Calories: 744kcal | Carbohydrates: 24g | Protein: 15g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 761mg | Potassium: 1161mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2118IU | Vitamin C: 49mg | Calcium: 91mg | Iron: 2mg