Pinakbet Tagalog with Lechon Kawale

This is my Tagalog version of the traditionally Ilocano Pinakbet. To pump up the flavors, I use left-over lechon kawale pieces (deep-fried pork belly), lots of large shrimp (plus the juice from the shrimp heads), and some white wine (the wine is optional). I also "blanch and shock" the vegetables individually beforehand, and add them to the pot toward the end to avoid over-cooking them. Make sure you use good-quality bagoong (fermented shrimp paste). 

To blanch and shock the vegetables, bring a large pot of generously salted water to a roiling boil. Meanwhile, have on hand a large bowl of iced water. Cook each vegetable in the boiling water for 2-3 minutes, depending on how quickly the vegetable cooks, scoop it out with a slotted spoon and immediately plunge it into the iced water. When cooled, spoon out the vegetable and transfer to a paper-towel-lined bowl; set aside and do the same with the rest of the vegetables.

Ingredients:

2-3 cups left-over lechon kawale, chopped into bite-sized pieces

10-12 large shrimp, peeled, de-veined, and sliced into two vertically (save the heads)

2 tablespoons canola oil

4 garlic cloves, minced

1 medium onion, chopped

2 large tomatoes, chopped

2 cups long green beans, cut into 2-inch lengths

10-12 pieces okra, tough ends trimmed

1 Chinese eggplant, sliced into 2-inch long by 1-inch wide pieces

1 small butternut or acorn squash, cut into 1-inch cubes

1 medium bitter-melon (ampalaya), cut into 2-inch long by 1-inch wide pieces

3 tbsp cooked bagoong, not sweetened

3 tbsp white wine (optional)

Directions:

Bring a pot of generously salted water to a boil; put some iced water into a big bowl. “Blanch and shock” the vegetables separately (see headnote above):  green beans, 2 minutes; okra, 3 minutes; squash, 5 minutes; bitter melon, 2 minutes; eggplant, 2 minutes. This step can be done hours in advance.

Remove and discard the sharp points from the shrimp head shells and pound the heads until well-mashed; add 11/2 cups water, mix thoroughly and squeeze to get all the liquid out; discard the heads and set aside the juice.

Heat the oil in a heavy-bottomed pot. Sauté the garlic until golden, then add the onion and sauté until soft, about 3 minutes. Add the wine, if using, and simmer for 2-3 minutes or until the liquid has evaporated. Add the tomatoes and sauté for 3 minutes.

Add the lechon kawale, stirring until well combined. Stir in the bagoong, then add the shrimp juice and the shrimp and cook until they turn pink. Gently stir in the vegetables until all the pieces are well covered with the mixture. Best served hot, with steamed white rice. Serves 6 to 8.