Pinakbet Ilocano

Ingredients

• 200 g pork belly, cut into 2 cm cubes
• 2 Asian eggplants, cut into 4 cm lengths
• 1 small ampalaya (bitter melon), halved, seeded and cut into thick half-moons
• 10 okra, stems trimmed
• 150 g string beans, cut into 5 cm lengths
• 1 small squash wedge, about 200 g, cut into 3 cm chunks
• 2 tomatoes, quartered
• 1 onion, thickly sliced
• 30 g fresh ginger, sliced
• 3 tbsp bagoong isda (fermented anchovy sauce)
• 1 cup water
• 1 tsp cracked black pepper

Before you cook

• Cut all the vegetables into large, confident pieces; small dice disintegrates before the squash is done.
• Scrape the white pith out of the bitter melon with a spoon to take the hardest edge off its bitterness.
• Slice the ginger and onion.
• Strain the bagoong through a small sieve if it has large bones in it.

Steps

1. Put the pork belly cubes in a wide heavy pot over medium heat and let them render for 8 minutes until browned and much of the fat has run out.
2. Scatter the ginger, onion and tomatoes over the pork and cook for 4 minutes until the tomatoes slump.
3. Pour in the bagoong and the cup of water and bring it up to a boil.
4. Lay the squash chunks and string beans in first, as they need the longest.
5. Pile the okra, eggplant and bitter melon on top in a loose layer.
6. Cover the pot tightly and steam over medium heat for 8 minutes without lifting the lid.
7. Take the pot by both handles and shake it firmly so the vegetables tumble and change places.
8. Replace the lid and cook for another 5 to 7 minutes, until a knife slides into the squash with no resistance.
9. Shake the pot once more, then grind over the black pepper.
10. Taste the liquid at the bottom and add a spoonful more bagoong if it needs salt.
11. Serve straight from the pot with rice, keeping the vegetables in their pieces.