Stewed Squash, Eggplant & Green beans topped w/ pork shrimp & onion

        This recipe is one of the. Filipinos favorite vegetables dish and is also known as Pakbet/Pinakbet. I remember making these even when I was just learning how to cook during my high school days.

Recipe yields: 4 servings

Ingredients: 
1 lb. pork loin, cubed, divided to 2
1/4 med. sized Bitter melon, sliced thinly 
5 pcs. med. sized shrimps, peeled and deveined
1/2 a piece eggplant (or Chinese eggplant), sliced
1/4 small sized butter nut squash, peeled and cubed 
1/4 cup green beans (or  Chinese long beans), halved
1 pcs. Okra (aka lady fingers, bhindi or gumbo), sliced
1 pc. Tomato, sliced
1/4 of a piece of white onion or 1 pc. Shallot, sliced thinly and divided
1 clove garlic, sliced thinly 
1 tbsp. salted shrimp paste (Bagoong alamang)
1 tsp. Olive oil
1/4 cup water
Pepper to taste 

Procedure: 
1. Place the pork and salted shrimp paste and mix. Marinade for 30 minutes. 
2. Heat a skillet, and pan-sear the shrimp until it's reddish and set aside. Using the same pan, pan-sear half of the pork until it's brown and set aside as well.
3. Using the same skillet, sauté the pork marinated in shrimp paste. Add in garlic and half of the onions and then tomatoes. Stir and simmer until the tomatoes soften. Crash the tomatoes using spoon to make the sauce thicker and tastier. Add pepper to taste. 
4. Put in the squash, green beans, eggplant, okra and water in the same skillet. Stir and simmer until the liquid is absorbed by the vegetables. Put in the bitter melon last and stir for the last time. 
5. Plate the vegetable mixture and place the shrimps and pork and the remaining sliced onion on top. Serve and enjoy!

This recipe is Lannie Armstrong's. Feel free to share and use it for your home cooking.

Food for the Soul

The sum of Your word is truth,

And every one of Your righteous ordinances is everlasting.

Psalm 119:160, NASB