I find that the squash sauce of this Pinakbet really makes it so appetizing. The disintegrated squash also helps thicken the sauce.
4 - 6
1 kilo Pork butt chops , cut into cubes
12 Large-sized shrimps, peeled and de-veined
1 bunch Sitaw, sliced 1-inch length
1 medium Yellow squash (I use butternut), peeled and sliced into cubes; Separate about 1 cup of the squash and cut into smaller pieces.
3 medium-sized eggplant, sliced diagonally about 1/2 inch thick
12 pieces okra (optional)
2 medium-sized tomatoes
1 large onion, sliced
3 cloves garlic, pounded or pressed
1 teaspoon bagoong or 2 tablespoons Patis
1 small-sized ginger, sliced
Salt to taste
Canola oil, 1/4 cup
1 cup water
Corn starch (optional)
Heat oil and brown the pork. Remove the pork and set aside. Pour out as much oil as you can.
Saute garlic, onions, tomatoes, ginger and salt. Add the cup of squash whcih were cut into smaller pieces. Stir. Add the patis or bagoong, stir and cook for about 2 minutes.
Add the pork, sitaw and the rest of the squash. Stir around. Add a cup of water and bring to boil. Lower the heat to simmer. Try to press the small pieces of squash to make them easily disintegrate. This will add flavor to the sauce.
When the sitaw is almost cooked, add the eggplant and the shrimps. If you're using okra, this is the time to add them. Adjust the seasoning to your taste. If you want to make your sauce thicker, use corn starch (diluted with a little water).