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Pinacbet (Filipino Mixed Vegetables)

Demonstrated by:


1 1/2 pound belly pork or boneless, skinless chicken

4 cloves garlic, crushed

1 1/2-inch piece ginger root, thinly sliced

3 tablespoons patis (Filipino fish sauce)

3 tomatoes, quartered

3 medium Sequa

6 long eggplants

2 large bittermelons

1/2 pound long beans

1/2 pound winged beans



Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bittermelons into lengthwise halves. Remove seeds from bittermelons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Makes 6 servings.

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Featured in Star-Bulletin on 1/24/07.
Featured in Star-Bulletin on 1/24/07.