Pinakbet with Lechon Kawali

Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more texture. This involves combining the regular ingredients for pinakbet with crispy chopped lechon kawali. These two dishes blend in harmony and it complements each other well. This stepped-up version is what I usually make when I crave for both dishes; it also reminds me of crispy binagoongan since pinakbet has a hint of bagoong.

Ingredients

• 3/4 lb. lechon kawali chopped
• 2 to 3 cups butternut squash sliced into cubes
• 3 tablespoons shrimp paste
• 2 medium bitter gourd ampalaya, cored and sliced
• 1 medium Chinese eggplant sliced
• 10 pieces okra
• 2 cups snake beans sitaw, cut in 2 inch pieces
• 1 ½ cups beef broth
• 4 cloves garlic crushed
• 1 medium onion sliced
• 1 medium plum tomato diced
• 3 tablespoons cooking oil
• Salt and pepper to taste

Instructions

1. Heat oil in a pot.
2. Sauté the garlic until it turns medium brown.
3. Add the onion and tomato. Continue to cook for 1 minute.
4. Add ¼ lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes.
5. Pour the beef broth in the pot. Let boil.
6. Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
7. Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
8. Sprinkle salt and pepper. Stir
9. Arrange the remaining lechon kawali on top.
10. Transfer to a serving plate. Serve.
11. Share and enjoy!