Kapampangan Pinakbet

There are 2 types of Pinakbet that I know of: Kampampangan and Ilocano.
I like both but let's start with my favorite, the one from Pampanga.

Ingedients:

1pc onion
3 cloves of garlic
1-2 tbsp alamang (uncooked)
200 grams liempo (spareribs)
200 grams baguio beans (preferred) or string beans (sitaw)
100 grams winged beans (sigarilyas)
200 grams squash (kalabasa)
1pc long ampalaya (bittergourd)
10pcs okra
3 pcs long eggplant or 8 pcs round eggplant (talong)
3 cups of water




Procedure:

1. Slice the liempo for sauteeing. Heat up the pan and put the liempo in WITHOUT additional oil.
2. When the meat start to turn pale, add water.
3. Bring to a boil then turn down the heat and let it simmer for 10 minutes.
4. Remove the water and leave it aside.
5. Let the liempo cook with its own oil until crispy or to your liking. Do not add cooking oil.
6. Add the garlic and onion to sautee.
7. Add the alamang and let it cook for 1-2 minutes.
8. Add the water from boiling the liempo then simmer for 3 minutes.
9. Add the squash and when half cooked, add the eggplant and ampalaya. Simmer for 3 minutes.
10. Add the baguio beans, sigarilyas and okra. Turn off heat when these are half cooked.

Enjoy!