Level up your Pinakbet with Crispy Lechon! This Filipino dish is a hearty and nutritious vegetable stew made extra delicious with crunchy pork belly. It cooks in minutes and makes a great side or main dish.
As much as I enjoyed the lechon kawali I made a few days ago, the almost three pounds of crisp pork belly proved way too much for one person. I ate to my heart’s content and still had about half a slab left to find a use for.
I tried a pinakbet version using crispy lechon at a Filipino sit-down restaurant in Cerritos. I thought it was the perfect opportunity to make it at home with the big chunk of leftover meat on my counter.
Pinakbet is easy to make, but lechon kawali is no walk in the park. With a laborious cooking process that takes a whole day, it deserves to be enjoyed on its own glorious self.
Fish sauce or shrimp paste
If you want to use shrimp paste, replace the amount of fish sauce with 1 tablespoon of shrimp paste. Saute it with the aromatics for about 2 to 3 minutes until it darkens in color before adding water.
How to serve and store
- Transfer to a container with a tight-fitting lid and refrigerate for up to 3 days. Please note that the crunchy pork belly will lose texture over time, especially when tossed in the sauce.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 tablespoons fish sauce
- 2 large tomatoes, chopped
- 1 1/2 cups water
- 1/2 small kalabasa (kabocha), peeled and cut into pieces
- 8 okra, ends trimmed