Red Pinakbet


  • ½ kilo pork belly, cut into bite size
  • 5 pcs string beans cut into two inches long
  • 1 cup squash cubed
  • 4 pcs okra sliced
  • 1 pc of medium bitter melon sliced
  • 2 pcs eggplant sliced
  • 5 cloves garlic minced
  • 2 pcs onions sliced
  • 2 pcs tomatoes sliced
  • 5 tbsp cooked shrimp paste (bagoong)
  • 1 cup water
  • 2 tbsp cooking oil
  • 1 cup of tomato ketchup or tomato paste
  • 1 pack of pork rind (chitcharon)
  • salt and ground pepper to taste

Cooking Instructions:

  1. Saute garlic, onion and tomatoes. Put in the pork belly and stir fry until cooked. Add the shrimp paste and simmer for 2 to 3 minutes. Put in the okra, squash, eggplant and bitter melon; simmer for 3 to 5 minutes over a low heat. Pour the water and let it boil. Add the string beans and put in the tomato ketchup, carefully mix all the ingredients. Add salt and pepper to taste. Cover and simmer for another 3 to 5 minutes. Be sure not to overcook the veggies. Put in the pork rind for toppings. Best serve while it’s hot with steamed rice.
  2. Share and enjoy!

Comments are closed.