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Pinakbet with Crispy Lechon

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 to 6 Servings


  • 1 tablespoon oil
  • 1 small onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 tablespoons fish sauce
  • 2 medium tomatoes chopped
  • 1-1/2 cups water
  • 1/2 small kabocha calabasa peeled and cut into pieces
  • 6 to 8 okra ends trimmed
  • 1/2 bunch long beans ends trimmed and cut into into 3-inch lengths
  • 1 bitter melon seeded, halved and cut into 1-inch thick
  • 1 large eggplant ends trimmed and cut into 1-inch thick
  • salt and pepper to taste
  • 2 cups lechon kawali cut into 1-inch pieces


  • In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or 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 squash 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.


Cook and Prep times are with the assumption that you have lechon kawali cooked and ready.