Sizzling Lechon Kawali Pinakbet: Savory Filipino Vegetable Stew

Why I Love This Recipe

Ingredients You'll Need

Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.

Step-by-Step Instructions

1. 1

   Heat the cooking oil in a large pot or wok over medium heat. Sauté the onions until softened and translucent, about 3-5 minutes. You should smell a pleasant, sweet aroma as the onions cook.

   ~5 min

   Tip: Don't overcrowd the pot, or the onions will steam instead of sauté.
2. 2

   Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it will become bitter. The garlic should turn a light golden color.

   ~1 min

   Tip: Keep the heat at medium to prevent burning the garlic.
3. 3

   Stir in the diced tomatoes and cook until they soften and release their juices, about 5 minutes. The tomatoes should break down slightly, creating a base for the sauce.

   ~5 min

   Tip: Use ripe tomatoes for the best flavor and sweetness.
4. 4

   Add the *bagoong* (shrimp paste) and cook for 1-2 minutes, stirring constantly to prevent it from sticking to the bottom of the pot. The *bagoong* will release its pungent aroma and become more fragrant.

   ~2 min

   Tip: If you're sensitive to strong smells, open a window or turn on the exhaust fan.
5. 5

   Pour in the water and bring the mixture to a simmer. This will help dissolve the *bagoong* and create a flavorful broth.

   ~2 min

   Tip: Use warm water for a faster simmer.
6. 6

   Add the squash (*kalabasa*) and cook for about 5 minutes, or until it begins to soften. The squash needs a little head start as it takes longer to cook than the other vegetables.

   ~5 min

   Tip: Cut the squash into smaller pieces for faster cooking.
7. 7

   Next, add the eggplant, okra, and string beans. Stir to combine and cover the pot. Cook for another 5-7 minutes, or until the vegetables are tender but still slightly firm. Avoid overcooking, as the vegetables will become mushy.

   ~7 min

   Tip: Check the vegetables periodically to ensure they don't overcook.
8. 8

   Add the bitter melon (*ampalaya*) and cook for another 2-3 minutes. Bitter melon can be quite strong, so adjust the cooking time based on your preference. Cooking it briefly helps retain some of its bitterness, which balances the richness of the dish.

   ~3 min

   Tip: Soaking the bitter melon in salted water for 30 minutes beforehand can help reduce its bitterness.
9. 9

   Gently fold in the *lechon kawali* (crispy pork belly). Be careful not to break the crispy skin too much. The heat from the stew will warm the pork through.

   ~2 min

   Tip: Add the *lechon kawali* right before serving to maintain its crispiness.
10. 10

    Taste and adjust the seasoning as needed. You may want to add a little water if the dish is too salty, or a pinch of sugar to balance the flavors. Remember that *bagoong* is already quite salty.

    ~1 min

    Tip: A squeeze of calamansi juice can also brighten up the flavors.
11. 11

    Serve hot with steamed rice. The rich flavors of the pinakbet pair perfectly with the simple, clean taste of rice.

    0

    Tip: Garnish with fresh cilantro or green onions for added freshness.

How Do I Know It's Ready?

Frequently Asked Questions

Final Thoughts