Last Monday night I was watching Anthony Bourdain No Reservation show on channel 67. It happened that the show was filmed in the Philippines. Oh yes, Anthony Bourdain went to the Philippines to try our different Filipino dishes! While watching the show and every time Filipino dishes are cooked and served on the table it makes me salivate. At the middle of the night on our bed while hubby was on my side so deep in his slumber I was craving for FILIPINO FOOD!! The next morning Tuesday we had a family brunch at a nearby resto. But my craving for filipino food still on my mind. Wednesday we were at the hospital visiting my sister in law my craving was escalading I ate enchilada and potato soup but my thoughts was at my Filipino food. Yesterday, I decided to make pinakbet minus the squash but I decided to cook even without the squash I was craving to the max! So here is my own version of pinakbet. Nasa kalaha pa.Haon na!Pinakbet:
Pork --cut in cubes with fat is preferable
Squash, string beans, okra, eggplant. Cut in preferred size.
I am not used to measuring the ingredients tinatantiya ko lang lahat.
1. Put a little oil to the kalan, put minced onion and garlic.
2. Then put the pork when it exudes oil then put the bagoong. I put first the bagoong not in the last so it will be cooked with the pork.
3. Put the veggies first the squash because it takes the squash to get tender cover.
4. When the squash is tender follow the string beans and the eggplant let it tender too then the last is the okra.
5. You can cover it up or not it is an option. For me if I like it with a little juicy with oil on it so I cover it when it is almost done. If you like a lot of bagoong you can add it more depending on your taste.
6. The heat is moderate or high.