AuthorBiteSized
DifficultyBeginner

Pinakbet as a stir-fry is already a delight. But as a baked masterpiece? Every slice is vegetable heaven underlined with a tender piece of pork liempo for some sinful pleasure.

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Yields8 Servings
Total Time1 hr



















1

Heat up some oil in a medium sized pan and pan fry seasoned liempo pieces until golden brown. Set aside.

2

In the same pan add more oil and saute garlic and onion together until soft. Add bagoong and tomato sauce and cook for a few minutes. Set aside the tomato bagoong sauce.

3

In a deep oven-safe baking dish, layer the following in this order: (1/4 cup) olive oil, liempo, kalabasa, sitaw, talong, ampalaya, sigarilyas, kamote, okra, spinach, chicken stock, zucchini, and kamatis.

4

Season with salt and pepper. Drizzle with ¼ cup olive oil and finish off with the tomato bagoong sauce.

5

Bake in a 250°C/480°F oven for 40-60 minutes. Serve warm.

Ingredients




















Directions

1

Heat up some oil in a medium sized pan and pan fry seasoned liempo pieces until golden brown. Set aside.

2

In the same pan add more oil and saute garlic and onion together until soft. Add bagoong and tomato sauce and cook for a few minutes. Set aside the tomato bagoong sauce.

3

In a deep oven-safe baking dish, layer the following in this order: (1/4 cup) olive oil, liempo, kalabasa, sitaw, talong, ampalaya, sigarilyas, kamote, okra, spinach, chicken stock, zucchini, and kamatis.

4

Season with salt and pepper. Drizzle with ¼ cup olive oil and finish off with the tomato bagoong sauce.

5

Bake in a 250°C/480°F oven for 40-60 minutes. Serve warm.

Notes

Pinakbake