PINAKBET

Ingredients:

1        tsp     cooking oil
2        tbsp   minced garlic
¼       cup    sliced/diced onions
2        tbsp    bagoong alamang
½       cup     pork liempo, sliced or cut into small pieces
1        cup    sliced ampalaya (bittergourd)
1        cup    sliced diagonally/diced squash
1        cup    sliced eggplant
1        cup    okra, sliced diagonally
1 ½    cup    water
¼       cup    crushed chicharon

Procedure:

In a pan, sauté garlic, onion, alamang, and liempo for 3-5 minutes.
Add ampalaya, squash, eggplant, okra and water. Cover and let it simmer in medium heat until cooked.
Sprinkle with crushed chicharon and serve while hot.