Pinakbet Ilocano

Method

1. In a pan, heat the oil over medium heat and cook the pork belly strips until lightly browned and some fat has rendered.
2. Add the chopped onion and garlic and sauté until softened. Stir in the chopped tomatoes and cook until they break down and become saucy.
3. Add the bagoong isda and cook for 1–2 minutes to mellow the flavour.
4. Stir in the sweet potato and a splash of water. Cover and simmer for 3–4 minutes.
5. Layer the ampalaya, eggplant, sitaw and okra on top of the base. Add just enough water to create steam but not to make it soupy.
6. Cover and cook on low heat for 8–10 minutes, or until the vegetables are tender and slightly wrinkled. Shake the pan occasionally instead of stirring to avoid breaking up the vegetables.
7. Taste and adjust seasoning, adding more bagoong isda or a pinch of salt if needed. Serve hot with steamed rice and inihaw or fried fish.