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.
Heat up some oil in a medium sized pan and pan fry seasoned liempo pieces until golden brown. Set aside.
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.
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.
Season with salt and pepper. Drizzle with ¼ cup olive oil and finish off with the tomato bagoong sauce.
Bake in a 250°C/480°F oven for 40-60 minutes. Serve warm.
0 servings