Pinakbet (Pinakbet) — Ilocano Vegetable Stew with Bagoong

• 170 gpork belly (cut into 2 cm strips)
• 1 tbspneutral cooking oil
• 5 clovegarlic (crushed and minced)
• 1medium red onion (thinly sliced)
• 2ripe tomatoes (chopped)
• 60 mlbagoong isda fermented anchovy sauce (choose a gluten-free brand if needed)
• 1 tsppatis Filipino fish sauce (for final seasoning only if needed)
• 360 mlwater
• 350 gkabocha squash (seeded and cut into 3 cm wedges)
• 2small Asian eggplants (cut into 5 cm lengths)
• 1bitter melon (halved, seeded, and sliced into 1 cm half-moons)
• 8okra (stems trimmed but pods left whole)
• 150 gyardlong beans (cut into 6 cm lengths)
• 4calamansi (halved for serving)

Instructions

1. 1

   Prepare all vegetables before heating the pan because pinakbet cooks best when the ingredients are layered quickly. Keep the squash in larger wedges than the eggplant so it softens without collapsing before the other vegetables are tender.

2. 2

   Heat the oil in a wide heavy pot or kawali over medium heat, then add the pork belly. Cook for 8 to 10 minutes, stirring every 2 minutes, until some fat has rendered and the edges of the pork are lightly browned.

3. 3

   Add the garlic and red onion to the rendered pork fat and cook for 3 minutes, scraping the bottom of the pot with a wooden spoon. Add the tomatoes and cook for 5 minutes, pressing them gently until they slump into a loose sauce.

4. 4

   Stir in the bagoong isda and cook for 1 minute to mellow its raw fermented edge. Pour in the water, bring the liquid to a steady simmer, and let it bubble for 3 minutes so the pork, tomato, and bagoong form a savory base.

5. 5

   Layer the kabocha squash into the pot first, followed by the yardlong beans, eggplant, bitter melon, and okra. Cover the pot and simmer over medium-low heat for 15 to 18 minutes, shaking the pot gently every 5 minutes instead of stirring hard.

6. 6

   Check that the squash is tender and the bitter melon has softened while still holding its shape. If the pot looks dry, add 30 ml water and simmer for 2 more minutes, but avoid making the dish soupy.

7. 7

   Taste the cooking juices before adding the patis because bagoong varies greatly in saltiness. Add the measured 1 tsp patis only if the vegetables need more savory depth, then simmer uncovered for 2 minutes to concentrate the sauce.

8. 8

   Rest the pinakbet off the heat for 5 minutes so the vegetables absorb the bagoong-rich juices. Serve warm with steamed rice and halved calamansi on the side for diners who enjoy a bright citrus squeeze.