Pinakbet

Name: Pinakbet
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4-6
Ingredients: 2 Tbsp canola oil; 3 cloves garlic, chopped; 1 each yellow onion, sliced; 2 in. piece ginger, sliced thick; 2 cups long squash, diced large; 1 Japanese eggplant, sliced thick; 1 bunch long beans, sliced into 3-inch pieces; 3 tomatoes, large dice; 2 cups wing beans, halved vertically; ¼ cup fish sauce; 1 lb roasted pork belly, cut into bite size chunks; 2 cups HUC Recipe-ready Pala‘ai, defrosted and diced large; Steamed rice as needed

Rated 5 stars by 1 users

Servings

4-6

Prep Time

20 minutes

Cook Time

50 minutes

This Filipino vegetable dish using the Hawaiian staple crop, palaʻai, will leave you wanting more to share with family and friends!

Author:

Harrison Ines

Ingredients

2 Tbsp canola oil
3 cloves garlic, chopped
1 each yellow onion, sliced
2 in. piece ginger, sliced thick
2 cups long squash, diced large
1 Japanese eggplant, sliced thick
1 bunch long beans, sliced into 3-inch pieces
3 tomatoes, large dice
2 cups wing beans, halved vertically
¼ cup fish sauce
1 lb roasted pork belly, cut into bite size chunks
2 cups HUC Recipe-ready Pala‘ai, defrosted and diced large
Steamed rice as needed

Directions

In a large pot, warm the oil and garlic together over medium heat, until the garlic is golden brown. Add the onion and ginger and sauté a couple of minutes until the onions are soft.
Add the long squash, eggplant, long beans, tomatoes, wing beans and pork, reduce heat to medium-low and cook covered for 45 minutes untouched.
Season the vegetables and pork with fish sauce, add the pala‘ai, give one stir, cover and steam another 5 minutes until squash is warmed through.
Serve with steamed rice and add more fish sauce if needed.