PINAKBET WITH MEXICAN CHICHARON

Here’s a very easy to follow Pinakbet dish with Mexican chicharon. As always, do the mis en place first before starting. Combine all the cut up and chopped veggies and soak in cold water. Reserve two cups of the liquid to add to the sautéed meat. Since we are using bagoong and patis, omit the salt. This dish is so easy to make but very tasty even non-Filipinos love it. Make sure the squash is cooked almost mushy to thicken the sauce but too much as to overcook the ampalaya.

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