Submitted by:

Mary Grace P. Relevo

Section: B2
Subject: Culinary Arts
 Pinakbet
Ingredients:
• 1 tablespoon oil
• 1/2 pound pork belly
• 1 small onion - - chopped
• 2 cloves garlic - - minced
• 2-3 tablespoons shrimp paste
• 3 medium tomatoes 
• 1/2 small squash
• 1 cup water
• 5-7 young okras
• 1/2 bunch yard-long beans (sitaw)
• 1 medium bitter gourd
• 1 large eggplant
• salt
 Procedure
1. In a wok or pan, heat oil over medium-high heat. Add
pork and cook until browned and fat rendered.
2. Lower heat to medium and add the onion and garlic and
cook until tender and aromatic. Add tomatoes and cook
for about 3-5 minutes or until it becomes soft and the
skins peel off the flesh.
3. Add shrimp paste and continue to cook for about a
minute.
4. Add squash and water. Cover the pan and let it simmer for
about 2 minutes.
5. Add yard-long beans, bitter gourd, and eggplant. Season
with salt if needed. Cook for about 2 minutes. Add the
okra and cook for another 2 minutes or until vegetables
are tender yet still a bit crisp.
6. Transfer to a serving plate.
 Mise en Place

SQUASH Garlic
Bitter Gourd
Onion

Long
Tomatoes
Eggplant beans Pork belly Salt

Shrimp
paste

okras
oil
Water
 Procdure
Heat oil over medium
high heat and add pork
belly, cook until
browned
Lower heat to medium then add garlic and
onion and cook until tender and aromatic.
Then add tomatoes and cook until it
becomes soft and the skins peel off.
Add shrimp paste
and cook in a minute
Add water and Cover and let it simmer for
squash about 2 minutes
Add long-beans, bitter gourd and eggplant.
Seasoned with salt if needed. Then add okras
and cook for another 2 minutes. Then,
transfer to a serving plate.
Finish Product
Presenting Product