Pinakbet

· 1/4 kilo pork with fat, cut into small pieces
· 2 cups Amapalya (bitter gourd or bitter melons) sliced to bite size pieces
· 2 cups eggplants, sliced to bite size pieces
· 3 cups pumpkins, sliced to bite size pieces
· 5 pieces of okra, cut in two-three
· 10 pieces of long beans, cut in 3 inches length
· 5 cloves garlic, minced
· 1 onions, diced
· 1 tbs shrimp paste (bagoong isda or bagoong alamang)
· 3 tablespoons of cooking oil
· 2 cup water
· 2 tbs fish sauce
· Salt and pepper to taste

In a wok, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic and onion. Add water, pumpkins, fish sauce and shrimp paste. Cook for 5 minutes. Add long beans and lady fingers. Cook for 3 minutes. Add pork, eggplant and bitter bitter gourd. Cook for 5 minutes. Salt and pepper to taste. Mix well and cook until the vegetables are done, careful not to overcook.

Serve hot with rice.