Pinakbet

1/2 cup chopped pork (I like 50% lean 50% fat) OR 3 tablespoons oil
4 large cloves garlic, chopped
1 large onion, sliced
1 medium tomato, chopped
3 tablespoons shrimp paste, or to taste
8-10 cups vegetables, choose from the following options:
– Asian eggplant, sliced 1/3″ thick on the diagonal or into 1 1/2″ triangles
– squash (butternut, Calabaza, acorn all work well), cut into 1×1 pieces
– yard long beans, cut into 3-inch pieces
– okra, leave whole if little, cut into 1-inch pieces if large
– ampalaya, cut lengthwise, deseeded, salted, weighted and drained, then cut into 1/3″ slices crosswise (optional)
Shrimp, cut in half if large, left whole if small-medium
Fish sauce if necessary

If using pork, cook over medium heat until fat is rendered. Remove pork pieces and set aside.
If not using pork, heat oil over medium heat.
Saute garlic until fragrant (don’t burn). Add onion and saute until limp and just beginning to color. Add tomato and saute a few minutes more until tomato is limp. Add shrimp paste and cook a few minutes, stirring. Add vegetables and stir. Cook 15-20 minutes, covered, stirring every 5 minutes or so, until all vegetables are almost done. Add shrimp the last 5 minutes or so of cooking. Watch the liquid as the vegetables are cooking and add up to 1/2 cup water if necessary to keep vegetables from getting overly dry. There should be a bit of liquid at the end but not too much as to be soupy. Adjust seasoning with fish sauce. Add back pork pieces, and cook a few more minutes to heat up the pork. Serve over rice.

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Chicharon/chicharrones/pork rinds are also a nice, optional addition at the end of cooking.