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Tuesday, November 7, 2017

Pinakbet Stew

Recipe and photo credits: Lisa Ponseca


1 table spoon vegetable oil                            

5 tender lady finger (okra)

¼lb pork, cubed                                            

1 ½ cup squash, cubed

4 cloves garlic, minced                                 

1 tablespoon cornstarch

½ cup sliced onions                                       

2 tablespoon lime juice

½ cup chopped tomato                                   

2 tablespoon fish sauce

1 large eggplant, cubed                                 

1 teaspoon salt & sugar

1 medium-length bitter curd                         

1 teaspoon black pepper

1 bunch string beans, cut 3 inches length      

1 cup water


In medium-large skillet over medium-high heat vegetable oil. 

Saute onions, garlic, tomato and ¼ pork lb. 

Add 1 cup water; let it simmer for about 15-20 minutes until meat is tender.

Add squash, bitter curd, string beans, lady finger and eggplant. 

Cover the pan and cook medium heat until vegetables are done. 

Don’t overcook; turn slow heat to prevent from mushy vegetables. 

Pour a mixture of water to a 1 tablespoon cornstarch until thickens.

Serve hot and enjoy a hearty meal.