Pinakbet
Ingredients:
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2 Tbsp canola oil
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3 cloves garlic, chopped
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1 each yellow onion, sliced
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2 in. piece ginger, sliced thick
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2 cups long squash, diced large
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1 Japanese eggplant, sliced thick
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1 bunch long beans, sliced into 3-inch pieces
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3 tomatoes, large dice
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2 cups wing beans, halved vertically
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¼ cup fish sauce
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1 lb roasted pork belly, cut into bite size chunks
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2 cups HUC Recipe-ready Pala‘ai, defrosted and diced large
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Steamed rice as needed
Directions:
- In a large pot, warm the oil and garlic together over medium heat, until the garlic is golden brown. Add the onion and ginger and sauté a couple of minutes until the onions are soft.
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Add the long squash, eggplant, long beans, tomatoes, wing beans and pork, reduce heat to medium-low and cook covered for 45 minutes untouched.
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Season the vegetables and pork with fish sauce, add the pala‘ai, give one stir, cover and steam another 5 minutes until squash is warmed through.
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Serve with steamed rice and add more fish sauce if needed.
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Cook five more minutes and turn off the heat. Let cool and sprinkle with toasted nuts.