Pork Loin and Vegetables (Pinakbet)

    Pork Loin and Vegetables (Pinakbet)

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    1hr


    13 people made this

    About this recipe: This Filipino-inspired dish combines pork loin, prawns, tomatoes, courgettes, aubergine, okra, green beans and bitter melon. Serve with freshly cooked rice for a substantial meal.

    Ingredients
    Serves: 6 

    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 225g pork loin, chopped
    • 225g raw prawns, peeled and deveined
    • salt and pepper to taste
    • 1 tomato, chopped
    • 115g courgette, seeded and cut into bite-size pieces
    • 115g aubergine, cut into bite-size pieces
    • 115g fresh okra, ends trimmed
    • 115g fresh green beans, trimmed
    • 1 small bitter melon, cut into bite-size pieces

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat the oil in a large saucepan over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the prawns into the mixture; season with salt and pepper. Continue cooking until the prawns turn pink, about 5 minutes. Add the tomato to the pan, cover and let cook 5 minutes. Stir the courgette, aubergine, okra, green beans and bitter melon into the mixture; cover and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.

    Ingredients

    Bitter melon can be purchased in Indian/South Asian speciality stores.

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