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Provide garlic cloves; roughly chopped.
Use an onion; cut into wedges.
Provide tomato; chopped.
You need to prepare rd kabocha squash; chopped into 1” cubes.
Provide pork.
Prepare shrimp paste (Bagoong).
You need okra.
You need to prepare green beans; cut into 2” pieces.
You need Chicken broth.

Short Tips:

- You can get rid of the garlic smell from your hands by rubbing them for thirty secs on your stainless steel oven prior to cleaning them. Garlic includes a delightful taste to several dishes, however the distinct smell can stick around on your hands. Using this suggestion, you can enjoy your dinner without your hands smelling strongly of garlic.

Prep your ingredients. Have them ready, at hand..
Sauté the onions first. Then garlic..
Then add your tomato. You don’t have to wait too long for these to cook..
Now you can add your pork. I used ground pork but you can use whatever you got. Cook until no longer pink..
Add in the shrimp paste. Note: traditionally, this recipe calls for Bagoong - purple shrimp paste. I used Thai shrimp paste bc that’s what I had..
Add in your kabocha squash and cook for about 2 mins. I added 1/2 cup of chicken broth..
Then your okra..
Then your green beans..
Top with salt & pepper, and voila! Enjoy :).

Pinakbet is a fragrant Filipino stew. It's flavored with fatty pork and salty shrimp paste, which is why the recipe below doesn't call for any extra salt. The pinakbet is a classic stir-fry recipe that uses local and easy-to-find vegetables and seasonings Talong, ampalaya, sitaw, kamatis, and okra are the classic vegetables in any pinakbet recipe but you. Cooking Time. "Pinakbet is from the Ilocano word "pinakebbet" meaning shriveled or shrunk in reference to the cooking technique where the vegetables are cooked until shriveled to a dry stage. Pinakbet - Filipino Stir fried Vegetables with Shrimp paste ( filipino cooking channel in English).

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