Because of Enhanced Community Quarantine, it gave me an opportunity to watch what I eat and of course, enhanced my cooking skills. Since our baranggay gave us LOTS of veggies, I was able to cook pinakbet (the only version I know 😆✌️). And using the sweet Bagoong of Barrio Fiesta, I think it is a “level-up dish worth trying. Let’s get into the recipe.
- 1/4 Pork (Liempo Cut), cut into cubes
- 5 cloves of garlic, minced
- 2 large red onions, minced
- 3 medium tomatoes, diced
- 1 1/2 spoonful of Barrio Fiesta Bagoong, Sweet Style
- 1/2 kilo of squash (kalabasa), cut to cubes
- 1/2 kilo of sitaw, cut to strips
- 3 medium-sized eggplants, sliced
- ½ cup sliced ampalaya, rinsed well
- ½ cup sliced okra
- 1 ½ cups water
- 1 tbsp of peppercorn
- Pinch of Salt and Pepper
- Step 1: Cut the pork into cubes and bring it to boil with 1 the peppercorn, salt and 1 1/2 cups of water
- Once the pork is tender, drain the water away from the pork. Set aside the pork broth.
- Step 2: Saute the cooked pork until its golden brown
- Step 3: Add on the garlic, onions and tomatoes. Saute with the pork.
- Step 4: Add the Barrio Fiesta Bagoong to the pan and let it cook with the pork
- Step 5: Add the remaining vegetables (kalabasa, ampalaya, okra, eggplant, and sitaw) to the pork mixture and mix the ingredients well.
- Step 6: Add the pork broth to the veggies and let all ingredients simmer for less than 15 minutes.
- Once the veggies are well-cooked, its time to serve.
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