Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe Recipe

Name: Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces skinless pork belly, small dice; 1 tablespoon Filipino sauteed shrimp paste; 4 large shallots, thinly sliced (about 1 cup); 1 medium Anaheim chile, seeds and ribs removed and cut into 1/4-inch-thick strips; 12 ounces kabocha squash (about 1/4 medium squash), peeled, seeded, and large dice; 8 ounces tomatoes (about 2 small), cored and large dice; 8 ounces Chinese or Japanese eggplant (about 1 large), trimmed and large dice; 8 ounces okra, stems trimmed and cut into 1/2-inch rounds; Kosher salt; Freshly ground black pepper

Servings: persons

4 ounces skinless pork belly, small dice
1 tablespoon Filipino sauteed shrimp paste
4 large shallots, thinly sliced (about 1 cup)
1 medium Anaheim chile, seeds and ribs removed and cut into 1/4-inch-thick strips
12 ounces kabocha squash (about 1/4 medium squash), peeled, seeded, and large dice
8 ounces tomatoes (about 2 small), cored and large dice
8 ounces Chinese or Japanese eggplant (about 1 large), trimmed and large dice
8 ounces okra, stems trimmed and cut into 1/2-inch rounds
Kosher salt
Freshly ground black pepper

1
Place the pork belly in a Dutch oven or large, heavy-bottomed pot over medium-low heat and cook, stirring occasionally, until browned and crisp, about 20 minutes.
2
Using a slotted spoon, transfer to a paper-towel-lined plate; set aside.
3
Increase the heat to medium, add the shrimp paste, and cook, stirring constantly, until fragrant, about 2 minutes.
4
Reduce the heat to medium low, add the shallots, and cook, stirring occasionally, until softened, about 3 minutes.
5
Add the chile and cook, stirring occasionally, until softened, about 2 minutes.
6
Add the squash, stir to combine, cover with a tightfitting lid, and simmer until the squash starts to soften, about 10 minutes.
7
Add the tomatoes, stir to combine, cover, and simmer until softened, about 5 minutes.
8
Add the eggplant, stir to combine, cover, and simmer until just cooked through, about 10 minutes.
9
(If the stew is looking a bit dry at this point, add 2 tablespoons of water.)
10
Add the okra, stir to combine, cover, and simmer until the okra is crisp-tender and bright green, about 10 minutes.
11
Remove the pot from the heat, add the reserved pork belly, and stir to combine.
12
Taste, season with salt and pepper as needed, and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces skinless pork belly, small dice, 1 tablespoon Filipino sauteed shrimp paste, 4 large shallots, thinly sliced (about 1 cup), 1 medium Anaheim chile, seeds and ribs removed and cut into 1/4-inch-thick strips, and more.

Yes, Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paul Qui's Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe

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