Pinakbet (Filipino Meat Veggie Stew With Shrimp Paste)

• 1/2 lb pork, sliced
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1 onion, chopped
• 2 tomatoes, chopped
• 1/2 calabaza squash, cubed
• 2 cups okra, sliced
• 2 cups chinese long beans, chopped
• 2 Japanese eggplants, sliced
• 1 bitter melon, sliced (optional)
• 1 - 1 1/2 cup water
• 2 -3 tablespoons bagoong, alamang (salted shrimp paste)

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Saute for a few minutes until tomatoes are wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.

pork, vegetable oil, garlic, onion, tomatoes, calabaza squash, okra, chinese long beans, japanese eggplants, bitter, water, shrimp

Taken from www.food.com/recipe/pinakbet-filipino-meat-veggie-stew-with-shrimp-paste-351653 (may not work)