Pinakbet with Lechon Kawali is a good way to modify pakbet and give it more texture. This involves combining the regular ingredients for pinakbet with crispy chopped lechon kawali. These two dishes blend in harmony and it complements each other well. This stepped-up version is what I usually make when I crave for both dishes; it also reminds me of crispy binagoongan since pinakbet has a hint of bagoong.
Are you eager to know how I did this? I am excited to share it with you. The first thing that I did was to cook lechon kawali. Here is the recipe for lechon kawali to guide you with the process. Make sure to boil the pork until it gets tender before deep frying. Be extra careful when frying the pork. It is advisable to use a splatter screen to protect yourself while cooking lechon kawali. It is one of the most useful tools in my kitchen.
Once the lechon kawali is ready, let it cool down and chop. The next step is to cook pinakbet using our tried and tested pinakbet recipe. Use a quarter of the lechon kawali that you just cooked as a substitute for the raw pork in the recipe. The remaining ones will be topped to your pinakbet once it is done and ready to be served.
There are times when I want my pinakbet to be spicy. I do this by using spicy bagoong. These are the cooked bagoong in bottles that you can buy in the grocery or Filipino stores.
I must warn you to eat moderately because this dish is really hard to resist. It will also be great if you can control your rice intake. This is what I tell myself all the time – sometimes I comply.
Try this Pinakbet with Lechon Kawali Recipe. Enjoy!
- ¾ lb. lechon kawali, chopped
- 2 to 3 cups butternut squash, sliced into cubes
- 3 tablespoons shrimp paste
- 2 medium bitter gourd (ampalaya), cored and sliced
- 1 medium Chinese eggplant, sliced
- 10 pieces okra
- 2 cups snake beans (sitaw), cut in 2 inch pieces
- 1 ½ cups beef broth
- 4 cloves garlic, crushed
- 1 medium onion, sliced
- 1 medium plum tomato, diced
- 3 tablespoons cooking oil
- Salt and pepper to taste
- Heat oil in a pot.
- Sauté the garlic until it turns medium brown.
- Add the onion and tomato. Continue to cook for 1 minute.
- Add ¼ lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes.
- Pour the beef broth in the pot. Let boil.
- Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to 7 minutes.
- Add the ampalaya, eggplant, okra, and sitaw. Stir and cook for 8 to 12 minutes.
- Sprinkle salt and pepper. Stir
- Arrange the remaining lechon kawali on top.
- Transfer to a serving plate. Serve.
- Share and enjoy!