Squash and Long Beans Simmered in Coconut Milk with Pork and Shrimp

What you need

• 1 tbsp neutral oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cm (1 in) fresh ginger, peeled and minced
• 150 g (5 oz) pork belly, cut into strips about 1 cm x 4 cm
• 1 tbsp shrimp paste, bagoong alamang
• 600 ml (2 1/2 cups) coconut milk, full-fat, unsweetened
• 250 g (9 oz) kabocha squash, peeled and cut into 3 cm cubes
• 150 g (5 oz) sweet potato, peeled and cut into 3 cm cubes
• 150 g (5 oz) green beans, long beans if available, cut into 5 cm lengths
• 1 eggplant, about 250 g, cut into 3 cm chunks
• 150 g (5 oz) medium shrimp, peeled and deveined
• salt, to taste
• black pepper, freshly ground, to taste
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Prepare the squash, sweet potato, green beans and eggplant and keep them in separate piles, since they cook at different speeds.

2. 2

   Heat the oil in a wide, deep pan over medium heat. Cook the onion, garlic and ginger for 2-3 min, until soft and fragrant.

3. 3

   Add the pork belly and cook, stirring now and then, until the fat starts to render and the edges brown, 6-8 min.

4. 4

   Stir in the shrimp paste and cook for 1-2 min, until it smells toasty.

5. 5

   Pour in the coconut milk and 100 ml (scant 1/2 cup) water. Bring to a gentle simmer and cook, uncovered, for 5 min.

6. 6

   Add the sweet potato and squash. Simmer for 10-12 min, until a fork goes in with little resistance.

7. 7

   Add the green beans and eggplant. Simmer for 6-8 min, until tender and the sauce is thick enough to coat a spoon.

8. 8

   Add the shrimp and cook for 2-3 min, until pink and cooked through.

9. 9

   Season with salt and black pepper. Go easy on the salt, as the shrimp paste is already salty.

10. 10

    Serve hot over steamed rice.

Imported from kawalingpinoy.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.