Pinakbet with Crispy Lechon

Method8 steps · about 30 min

1. 1

   Step 1: In pot over medium heat, heat oil (1 tablespoon). Add onions (1) and garlic (2 cloves) and cook, stirring regularly, until softened.

   Uses 1 tablespoon canola oil · 1 onion, peeled and chopped · 2 cloves garlic, peeled and minced

2. 2

   Step 2: Add tomatoes (2) and cook, mashing with the back of a spoon, until softened and have released juice.

   Uses Softened onion and garlic · 2 large tomatoes, chopped

3. 3

   Step 3: Add fish sauce (2 tablespoons) and continue to cook for about 1 to 2 minutes.

   Cook fish sauce · 2 minUses Softened tomato and aromatics · 2 tablespoons fish sauce

4. 4

   Step 4: Add water (1 1/2 cups) and bring to a boil.

   Uses Fish-sauce-seasoned vegetables · 1 1/2 cups water

5. 5

   Step 5: Add kalabasa (1/2) and cook for about 2 minutes.

   Start cooking squash · 2 minUses Boiling seasoned liquid · 1/2 small kalabasa (kabocha), peeled and cut into pieces

6. 6

   Step 6: Add okra (8), long beans (1/2 bunch), bitter melon (1), and eggplant (1). Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.

   Cook remaining vegetables · 5 minUses Partly cooked squash and seasoned liquid · 8 okra, ends trimmed · 1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths · 1 large bitter melon, seeded, halved, and cut into 1-inch thick · 1 large eggplant, stemmed and cut into 1-inch thick

7. 7

   Step 7: Season with salt and pepper (to taste) to taste.

   Uses Tender-crisp vegetables · salt and pepper to taste

8. 8

   Step 8: Add lechon kawali (2 cups) and gently toss until just heated through. Serve hot.

   Uses Seasoned vegetables · 2 cups ready-cooked crispy lechon kawali, cut into 1 1/2-inch pieces