Mom’s Secret To Rich, Flavorful Pinakbet

Mom’s version of pinakbet is colorful and full of flavor LEIGH ANNE MEEKS PHOTO

I grew up eating all kinds of food, but pinakbet was definitely one of my favorites.

I learned how to make this from my mom, who uses longanisa sausage instead of pork. It gives the dish a deeper, richer flavor, which I love.

MY MOM’S PINAKBET

• 1/2 pound pork longanisa sausage
• 1 teaspoon oil
• 1/2 cup water
• 2 cloves garlic
• 1 thumb-size piece ginger
• 3 eggplants, sliced
• 1/3 cup tomatoes
• 1 cup diced pumpkin
• 1 handful string beans
• 1-2 bittermelons, sliced (optional)
• 1 cup okra
• 2 tablespoons patis
• salt

Remove skin from sausage (if possible) and mince sausage. In a pot, heat oil and cook garlic and sausage for 1- 2 minutes. Add water and bring to boil.

Add all vegetables to the pot, turn heat to low and allow to cook, covered, for 15 minutes. Add salt and patis, to taste.

Watch Cooking Hawaiian Style on OC16 on channels 12 and 1012 (HD). Get more free recipes from the show on CookingHawaiianStyle.com.