Pinakbet Rice with Lechon Kawali Bits

Enhance the taste pinakbet by mixing it with lechon kawal bits. For sure, everyone in the family will love it.

Serves 4 to 5 Prep Time 15 minutes Cooking Time 5 to 7 minutes

1/4 cup canola oil
1 1/2 tablespoons minced garlic
1 onion, sliced
2 to 3 tablespoons bagoong balayan
2 eggplants, sliced
6 to 8 pieces okra, each cut into 3 pieces
2 cups coarsely chopped squash (kalabasa)
1 bitter gourd (ampalaya), sliced
4 to 5 pieces sitaw, cut into 3-inch pieces
100 grams prepared lechon kawali, sliced and deep-fried
5 cups cooked rice

1  Boil all vegetables separately except onions and garlic. Drain well.

2  In a sauté pan, cook garlic and onions until translucent. Pour in bagoong balayan and add in all the preboiled vegetables. Toss well. Taste and season well.

3  Add the pre-cooked lechon kawali pieces, then toss in cooked rice. Add a bit more of bagoong, if needed.

Photography by David Hanson | Recipe & Food Styling by Jun Jun de Guzman | Prop Styling by Angelo Comsti | Art Direction by Jonathan Roxas

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