Uploaded December 2018 | Updated September 2026, 1 hour ago
Filmed live on Facebook
My mom came over and made us dinner. Pinakbet!
Order products or join my team at mariaolipas.com
You can find the filipino ingredients at FilStop online if you don't have an asian market near you.
1 lb roast pork (You can use raw pork butt or even a little of both but it tastes better with that crunchy fried skin)
1 medium onion, sliced
6 garlic cloves, minced
1 teaspoon sliced ginger
2 teaspoons vegetable oil
5 cherry tomatoes, diced
2-3 eggplant, cut in large pieces
Okra (use as little or as much as you want)
1 lb long beans
1 small kabocha (pumpkin). Seeded and diced. You can leave peel on if you preer
1 bittermelon, seeded and cut in large pieces
2-3 teaspoons patis (fish sauce)
1 heaping teaspoon of bagoong alamang (fermented sauteed shrimp fry)
1 cup water
S&P to taste
Heat pan to medium and saute garlic, ginger, and onion. Once soft, add tomatoes and stir gently. Add roast pork and mix. Add in the patis and bagoong and get it well incorporated.
Turn heat up a little higher. Add the vegetables and water. Cover and let cook for a few minutes until soft.
Mix everything together so it all gets coated with the sauce. Turn heat off and keep covered to continue cooking until all veggies are tender. Done!
Filmed live on Facebook
My mom came over and made us dinner. Pinakbet!
Order products or join my team at mariaolipas.com
You can find the filipino ingredients at FilStop online if you don't have an asian market near you.
1 lb roast pork (You can use raw pork butt or even a little of both but it tastes better with that crunchy fried skin)
1 medium onion, sliced
6 garlic cloves, minced
1 teaspoon sliced ginger
2 teaspoons vegetable oil
5 cherry tomatoes, diced
2-3 eggplant, cut in large pieces
Okra (use as little or as much as you want)
1 lb long beans
1 small kabocha (pumpkin). Seeded and diced. You can leave peel on if you preer
1 bittermelon, seeded and cut in large pieces
2-3 teaspoons patis (fish sauce)
1 heaping teaspoon of bagoong alamang (fermented sauteed shrimp fry)
1 cup water
S&P to taste
Heat pan to medium and saute garlic, ginger, and onion. Once soft, add tomatoes and stir gently. Add roast pork and mix. Add in the patis and bagoong and get it well incorporated.
Turn heat up a little higher. Add the vegetables and water. Cover and let cook for a few minutes until soft.
Mix everything together so it all gets coated with the sauce. Turn heat off and keep covered to continue cooking until all veggies are tender. Done!
