Pinakbet with Japanese Sweet Potatoes
A comforting Filipino Pinakbet made with mixed vegetables, pork, shrimp paste, and Japanese sweet potatoes for a gentle touch of sweetness.
Servings: 4
Ingredients
- 1 tbsp Cooking Oil
- 1 small Onion, chopped
- 2 medium Tomatoes, chopped
- 1 thumb Fresh Ginger, sliced
- 1 lb Pork Belly or Shoulder, cut into small cubes
- 1 medium Japanese Sweet Potato, peeled and cubed
- 1 mediuam Asian Eggplant
- 8-10 pcs Okra, cut in chunks
- 1-2 bunch Moringa Pods, into into pieces
- 1 small Ampalaya or Bitter Melon
- 1 cup Water
- ground Black Pepper to taste
Instructions
- Heat the oil in a large pan or pot over medium heat.
- Sauté the onion, tomatoes, and ginger until fragrant and softened.
- Add the pork and cook until lightly browned.
- Stir in the shrimp paste and cook for another minute.
- Pour in the water and let the pork simmer until slightly tender.
- Add the Japanese sweet potatoes first, since they take longer to cook.
- Next, add the eggplant, moringa pods, and winged beans.
- Add the okra and ampalaya last.
- Cover and let everything simmer gently until the vegetables are tender.
- Season with black pepper if needed.
- Gently fold the vegetables or shake the pan instead of stirring too much.
- Serve warm with steamed rice.
Notes
- Try not to over-stir so the vegetables stay intact.
- Add the vegetables in stages so they cook evenly.
- Adjust the shrimp paste to your taste.
- This dish is great with rice, but I also enjoy it on its own.