"ILOCANO PINAKBET"

Ingredients:

1/2 lb. pork bellies, cut into 1" strips
... 1 small bundle stringbeans, cut in 2” lengths or wingbeans cut 1" diagonal
3 small size ampalaya, seeded, quartered
3 small size round eggplant, slit half
1/4 regular size yellow squash, cut into cubes
1 small bundle okra, trimmed
1 small bundle mild green or red pepper
1 small cloves garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
2 thumb size ginger, sliced
2 tbl spoon fish sauce or shrimp bagoong
1 bag of regular chicharon

Cooking procedure:

In a frying wok, saute pork bellies with garlic, then onions, tomatoes and ginger. Add fish sauce and simmer for 5 minutes. Add string beans or wing beans, eggplant and okra. Add a little water, bring to boil and at low heat cover for 3 minutes. Add squash, ampalaya, shrimp bagoong and add water if necessary. Cover and simmer at low heat for another 3 minutes or until vegetables shrivel and liquid has reduced to half. Top with red or green pepper and chicharon or bagnet cover and cook for another 2-3 minutes.
Serve hot with rice.

Options:

Substitute or reduce quantity on pork bellies and chicharon with Vigan bagnet or lechon kawali."ILOCANO PINAKBET"

Ingredients:

1/2 lb. pork bellies, cut into 1" strips
... 1 small bundle stringbeans, cut in 2” lengths or wingbeans cut 1" diagonal
3 small size ampalaya, seeded, quartered
3 small size round eggplant, slit half
1/4 regular size yellow squash, cut into cubes
1 small bundle okra, trimmed
1 small bundle mild green or red pepper
1 small cloves garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
2 thumb size ginger, sliced
2 tbl spoon fish sauce or shrimp bagoong
1 bag of regular chicharon

Cooking procedure:

In a frying wok, saute pork bellies with garlic, then onions, tomatoes and ginger. Add fish sauce and simmer for 5 minutes. Add string beans or wing beans, eggplant and okra. Add a little water, bring to boil and at low heat cover for 3 minutes. Add squash, ampalaya, shrimp bagoong and add water if necessary. Cover and simmer at low heat for another 3 minutes or until vegetables shrivel and liquid has reduced to half. Top with red or green pepper and chicharon or bagnet cover and cook for another 2-3 minutes.
Serve hot with rice.

Options:

Substitute or reduce quantity on pork bellies and chicharon with Vigan bagnet or lechon kawali.