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1. Heat oil in a large pot or Dutch oven over medium heat.

2. Sauté the onion and garlic until softened and fragrant.

3. If using protein, add the pork and cook until browned. Push to the side of the pot.

4. Add the shrimp paste and cook for 1 minute, stirring constantly. Be careful not to burn it.

5. Add the tomato and cook until softened and releases its juices.

6. Pour in water and bring to a boil.

7. Add the squash and simmer for 5 minutes.

8. Add the okra, green beans, and eggplant, and simmer for another 5 minutes.

9. Add the bitter melon and simmer for 2-3 minutes, or until just tender-crisp.

10. Season with salt and pepper to taste.

11. Stir in the malunggay leaves (if using) and cook for another minute.

12. Serve hot with steamed rice.

• Proteins(Optional)

  • 1/2 lb pork belly, cubed

  • 1/2 lb shrimp, peeled and deveined

  • 1/4 cup chicharon (pork cracklings) (optional)

• Vegetables:

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 tomato, chopped

  • 1 small bitter melon (ampalaya), thinly sliced

  • 1 eggplant, cubed

  • 1 cup okra, trimmed and halved

  • 1 cup green beans, trimmed and cut into 2-inch pieces

  • 1 cup calabaza (squash), cubed

  • 1/2 cup malunggay leaves (optional)

• Seasonings

  • 2 tablespoons cooking oil

  • 1 tablespoon bagoong alamang (shrimp paste)

  • 1 cup water

  • Salt and pepper to taste

  • 1 cup water

  • 1 Knorr Shrimp Cube (optional)

• You can adjust the amount of shrimp paste to your preference. Start with 1 tablespoon and add more if desired.

• If you don't have a bitter melon, you can substitute it with another bitter vegetable like ampalaya leaves or Chinese okra.

• You can also add other vegetables to your pinakbet, such as kangkong (water spinach), talong (eggplant), or sitaw (string beans).

• If you want a thicker sauce, you can mash some of the cooked vegetables before adding them to the pot.

• Pinakbet tastes even better the next day, so feel free to make a big batch!

• Enjoy your delicious and healthy Pinakbet!