Pinakbet recipe

All Recipes World Cuisine Recipes Asian Filipino

Ingredients

3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
½ pound pork loin, chopped
½ pound peeled and deveined prawns
salt and pepper to taste
1 tomato, chopped
¼ pound zucchini, seeded and cut into bite-size pieces
¼ pound fresh okra, ends trimmed
¼ pound fresh green beans, trimmed
¼ pound eggplant, cut into bite-size pieces
1 small bitter melon, cut into bite-size pieces

Nutrition Info

183.6 calories
carbohydrate: 9.4 g
cholesterol: 75.4 mg
fat: 10.3 g
fiber: 3.2 g
protein: 14.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 110.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the oil in a large pot over medium heat, cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture, season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture, cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

Recipe Yield

6 servings

Recipe Note

This is a vegetable dish from the Philippines that can be served as an everyday dish or when you have company. Since it also contains pork and prawns, you can eat it as a one-pot meal.

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