Saluyot Delightful Cooking

¼ c oil
1 c liemp, cut into ½-inch pieces
3 pcs each small ampalaya and eggplant (there are amplayas and eggplants specifically for pinakbet)
5 pcs okra
5 pcs oong beans, sitaw, cut into pieces
1 c squash, cubed
4 tomatoes, wedged
1 onion, wedged
3 tbsp bagoong alamang
4 cloves garlic, pounded
2 thin slices of ginger

(I cook pakbet like ratatouille; I cook each vegetable separately until it’s just right, finally combining everything with the onion, garlic, tomato, ginger and bagoong base.)

Saute string beans to desired doneness, Put aside. Do the same for ampalaya (previously sweated with salt to soften bitterness, then washed) and the rest of the vegetables except eggplants.

Boil liempo in a few tablespoons of water to render fat (I know, I know). When water is almost gone and pork is cooked, add oil, chopped tomatoes, garlic, ginger and bagoong.

Add eggplant. When almost done, and the rest of the vegetables and cook together. When thoroughly heated, serve.

“(Bagnet is an option except that I always use it.”) Bagnet chopped into ½ to 1-inch pieces is sprinkled on top of the finished dish. You can fry the chopped bagnet before sprinkling to make it very crunchy.

There’s no real trick to it but to use the freshest vegetables from the garden. If you have the luxury, try it with baby vegetables. Also, make sure that the bagoong alamang has been washed clean.

Finally, the worst thing you can do to good vegetables is to overcook them.

Philippine Daily Inquirer