The Pinakbet Recipe (Filipino stew)

I've had some requests on the recipes I use when I cook.  On my Facebook page, I love to post pictures of the food I've made so that I can remember what I had done and to improve the quality of my love in food. So, I will post one recipe today and will continue to do so. Hope you all love it as much as I do!

Pinakbet 

This is a Filipino vegetable stew that you can eat with fish or chicaron (roasted pork belly).  Growing up, this would be one of the few Filipino dishes I would love to eat.  

Recipe

lima beans

tomatoes

Chinese long beans

Freshly cooked chicaron (roasted pork belly)

Japanese egg plant

fish sauce

garlic

onions

water

garlic powder

onion powder

pepper

I like my pinakbet to be somewhat salty.  I do not add salt because the fish sauce does that for you already.  First, I start with making the stew base.  Using an 8 quart stock pot, I fill the pot halfway with water.  Then, I add the fish sauce and then stir.  I would take a spoon to taste the soup to see if it is at the desired salty/fish taste (usually your preference).  I usually add about a one to two tablespoons of garlic powder and onion powder to add to the flavor.  I know, even though I will add the actual vegetables into the mix, it still adds to the stew.

While waiting for your base to come to a boil, peel and smash half a bulb of garlic.  Also, peel and cut onions into quarters and then slice up the quarters to where you have nice slivers of onions. Then, clean and dry your Chinese long beans.  Cut off both ends from each long bean and cut into 2 inch sections as seen above.  Clean the Japanese eggplant.  I slice mine into halves first lengthwise.  Then I would again slice the eggplant into smaller slices.  Next, I would take about two tomatoes, chop each one, and then I'm ready to put all the veggies into the stew.   I would add everything but the eggplant and Chinese long beans.  Save the eggplant and Chinese long beans for the later half of your cook time so that both are somewhat firm and not mushy.  Stir in the vegetables and continue to watch and stir occasionally. Also, don't forget to add your lima beans.  I usually buy them frozen from the local store and throw them in before the chicaron. Take your chicaron and slice and chop into cubes.  Place a majority of the chicaron into the stew.  By doing this, you give the stew more flavor.  Allow the chicaron to soften slightly and then add the eggplant and Chinese long beans.  Continue to stir occasionally.  Season with pepper and fish sauce if needed.  Serve with cooked white rice.

Making pinakbet usually takes me about 30-45 minutes with the preparation time included.  Remember to add or detract according to your preferences.  Till next time!!