Paul Qui's Pakbet Recipe

Ingredients

• 4 ounces skinless pork belly , small dice
• 1 tablespoon Filipino sautéed shrimp paste
• 4 large shallots , thinly sliced (about 1 cup)
• 1 medium Anaheim chile , seeds and ribs removed and cut into 1/4-inch-thick strips
• 12 ounces kabocha squash (about 1/4 medium squash), peeled, seeded, and large dice
• 8 ounces tomatoes (about 2 small), cored and large dice
• 8 ounces Chinese or Japanese eggplant (about 1 large), trimmed and large dice
• 8 ounces okra , stems trimmed and cut into 1/2-inch rounds
• Kosher salt
• Freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Shrimp	100g cooked	99
Onion	1 medium (110g)	44
Eggplant	1 cup cubed (82g)	35
Okra	1 cup (100g)	33
Tomato	1 medium (123g)	22
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Seed	not in our table	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.