Ingredients with Measurements:
- 1/2 cup of bagoóng monamon (fermented fish paste)
- 1/2 pound of pork belly, sliced into small pieces
- 1 medium-sized onion, chopped
- 3 cloves of garlic, minced
- 2 medium-sized tomatoes, chopped
- 1 medium-sized eggplant, sliced
- 1 bitter melon, sliced
- 1 squash, sliced
- 1/2 cup of water
- Salt and pepper to taste
Special equipment needed:
- Large wok or pan
Step-by-step instructions:
1. In a large wok or pan, heat the bagoóng monamon over medium heat. Stir occasionally until fragrant.
2. Add the pork belly and sauté until browned.
3. Add the onion, garlic, and tomatoes. Sauté until the vegetables are soft and fragrant.
4. Add the eggplant, bitter melon, and squash. Stir to combine.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 20g
Protein: 20g
Substitutions for ingredients:
- Bagoóng monamon can be substituted with bagoóng alamang (shrimp paste).
- Pork belly can be substituted with chicken or beef.
Variations:
- Add other vegetables such as okra, string beans, or tomatoes.
- Use different types of meat or seafood.
Tips and tricks:
- To reduce the saltiness of the bagoóng monamon, soak it in water for 10-15 minutes before using.
- To make the dish less oily, remove excess oil from the pork belly before sautéing.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter.
Garnishes:
Garnish with chopped green onions or cilantro.
Pairings:
Serve with steamed rice.
Suggested side dishes:
Serve with a side of pickled vegetables or a salad.
Troubleshooting advice:
- If the dish is too salty, add more water and vegetables to dilute the saltiness.
- If the dish is too dry, add more water or broth.
Food safety advice:
- Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
- Store leftovers properly in the refrigerator.
Food history:
Bagoóng monamon pinakbet is a traditional Filipino dish that originated from the northern region of the Philippines.
Flavor profiles:
Salty, savory, and slightly bitter.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Philippine