Ginataang Pakbet
Arich and flavorful Filipino vegetable medley simmered in coconut milk andcream, loaded with shrimp, pork belly, and bagoong—comfort food at its finest!
Ingredients
- ½ kg pork belly sliced
- 1 tsp salt
- 1 large onion sliced
- 1 head garlic minced
- 3 medium tomatoes chopped
- 1 medium squash kalabasa, cubed
- 4 cups coconut milk
- 1 shrimp bouillon cube
- ¼ kg long green beans sitaw, trimmed
- ¼ kg lady fingers okra, trimmed
- ¼ kg winged beans sigarilyas, cut
- 2 medium eggplants sliced
- 2 medium bitter melons ampalaya, sliced
- 1 kg shrimp peeled and deveined
- 3 cups coconut cream
- 2 tbsp sautéed shrimp paste bagoong alamang
Instructions
Cook the Pork Base:
- In a large pot, add pork belly and salt. Cook over medium heat until lightly browned and some fat is rendered.
- Add onions, garlic, and tomatoes. Cook until fragrant and tomatoes are softened.
Simmer with Coconut Milk:
- Add the squash and pour in the coconut milk and add the shrimp cube. Bring to a gentle boil.
- Cook until slightly tender.
Add the Vegetables:
- Add long green beans, okra, winged beans, eggplant, and bitter melon.
- Stir gently and simmer until all vegetables are tender but not mushy.
Add Shrimp and Coconut Cream:
- Add the shrimp and sautéed shrimp paste. Simmer for 3 minutes.
- Pour in the coconut cream and continue to simmer until the sauce thickens slightly and shrimp are fully cooked.
Finish and Serve:
- Taste and adjust seasoning if needed.
- Serve hot with steamed rice.