The PINACBET (Sauteed Vegetables in Salted Shrimp Fry Sauce) Recipe Serves 6-8

1/2 lb. pork sliced into 2-inch strips, lightly salted
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, sliced
2 medium-sized tomatoes, sliced
1/2 lb. fresh green beans, cut into 2-inch pieces
2 cups butternut squash, cut into small cubes
2 medium-sized Japanese eggplants, sliced diagonally
8 pieces okra
1 bittermelon (ampalaya), seeded and sliced diagonally
2 tablespoons salted shrimp fry (bagoong)
1 tablespoon light soy sauce

black ground pepper to taste Blanch sliced bittermelon in boiling water for 3-4 minutes to reduce bitterness. Remove from hot water, then place under cold running water for 1 minute. Drain and set aside.

In a skillet over medium heat, sauté garlic in oil until lightly browned. Add onion, stir for 1 minute. Add tomatoes and pork. Cover and simmer for 8-10 minutes or until pork is almost tender.

Add green beans, squash, eggplants, okra, bittermelon, salted shrimp fry, soy sauce and pepper. Simmer for 8-10 minutes or until vegetables are done but not overcooked.

Stir occasionally. Correct seasonings to taste. Serve as a vegetable dish.
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