Pinakbet

A specialty of the Ilocanos.

8 Servings

Ingredients:

· 1 cup pork, sliced into ½ inch pieces

· Water for boiling

· 1 tablespoon crushed ginger

· ½ cup diced tomatoes

· ½ cup sliced onions

· 4 cloves crushed garlic

· 4 eggplants, each cut crosswise into 2 – inch pieces

· 1 large ampalaya, halved, seeded and sliced diagonally into 1 – inch pieces

· 8 okra, both ends trimmed

· 2 tablespoons bagoong Balayan

· 1 cup water, or the liquid used in boiling the pork

· 2 tablespoons cooking oil

· 2 tablespoons vinegar

· Additional bagoong for serving (optional)

1. In a saucepan simmer pork in water until cooked. Drain pork, reserving the liquid.

2. Arrange at the bottom of a big pot (preferably clay) the pork, ginger, tomatoes, onion and garlic.

3. Add the eggplants, ampalaya and okra.

4. Dissolve the bagoong in water or in 1 cup of the reserved liquid. Strain and pour the liquid into the pot.

5. Add the cooking oil.

6. Cover the pot and cook over high heat until the liquid boils, then lower heat to simmer to prevent scorching. Do not stir so that the bitter taste of the ampalaya does not seep into the other vegetables.

7. Cook vegetables for 15 to 20 minutes or until vegetables are tender but still crisp.

8. Pour in the vinegar. Continue cooking for 2 minutes.

9. Serve hot with boiled or steamed rice and additional bagoong if desired.