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Pinakbet with Crispy Lechon

Pinakbet with Crispy Lechon

Level up your Pinakbet with Crispy Lechon! This Filipino dish is a hearty and nutritious vegetable stew made extra delicious with crunchy pork belly. It cooks in minutes and makes a great side or main dish.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 2 tbsp fish sauce
  • 2 large tomatoes, chopped
  • 1 water
  • 0.5 piece kalabasa (kabocha), peeled and cut into pieces
  • 8 piece okra, ends trimmed
  • 0.5 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
  • 1 large bitter melon, seeded, halved, and cut into 1-inch thick
  • 1 large eggplant, stemmed and cut into 1-inch thick
  • 0 salt and pepper to taste
  • 2 cup lechon kawali, cut into 1 ½-inch pieces

Instructions

  1. In pot on medium heat, heat oil. Add onions and garlic and cook, stirring them around, until softened.

  2. Add tomatoes and cook, mashing them with a spoon, until softened and have released juice.

  3. Toss in fish sauce and Keep cooking for about 1 to 2 minutes.

  4. Drop in water and Get it boiling.

  5. Add kalabasa and cook for about 2 minutes.

  6. Add okra, long beans, bitter melon, and eggplant. Keep cooking for about 4 to 5 minutes or until vegetables are tender yet crisp.

  7. Add salt and pepper until it suits your preference.

  8. Toss in lechon kawali and gently toss until just heated through. Serve while hot.

  9. Cut the vegetables in uniform sizes to ensure even cooking. For the best texture, add the longest-cooking vegetable first .

  10. To use shrimp paste in place of fish sauce, add 1 tablespoon of shrimp paste and saute it with the aromatics for about 2 to 3 minutes until it darkens in color before adding water.