Pinakbet and Palm Corned Beef

My husband and I were out the other day to do some errands like do some banking, pick-up cds from the public library and buy some stuff.  We went to an Asian Store where they sell our favorite Palm corned beef.  We like this brand because the can contains beef chunks instead of very tiny bits of what they claim to be corned beef and also because they taste delicious and they now come in different flavors.  We bought 6 cans of different flavors as per request of our daughter Charisse.

We also bought some vegies which when combined with what I already have will make a vegetable dish called Pinakbet.

Pinakbet is a vegetarian Filipino favorite dish using different vegetables, sauted in some pork fat and shrimp paste.

Pork fat can be omitted so that it becomes 100% vegetarian and healthier.  If pork is omitted, use 2-3 tbsp corn oil.

Ingredients:
1-2 eggplant, chopped about 1/2 inch thick
1/4-1/2 squash, chopped into 1" x 1" x 1/2" size
1 ampalaya or bitter squash, sliced thinly about 1/4 inch thick
12 stalks string beans (I used green beans about 1 pound), cut into about 2 inches long
1 med onion, sliced
5 cloves garlic, minced
2-3 ripe tomatoes, sliced
1/2 lb. pork belly, sliced into 1/2 " x 1/4" size
1 cup cooked shrimp paste
1 cup broth or water

Cooking Instructions:
1.  in a large wok or frying pan, put pork belly in medium to high heat and let pork render its fat until browned
2.  using rendered fat, add garlic and fry till golden brown
3.  add onion and saute till translucent
4.  add tomatores, saute till soft
5.  add string beans, saute 2 minutes, set aside on the pan
6.  add eggplant, saute 1 minute, add a little water, cover for 2 minutes
7.  remove cover, set aside on the pan the eggplant
8.  add squash, saute 1 minute, add some water, cover for 2 minutes
9.  remove cover, add bitter squash, cover 1 minute
10.  remove cover, add shrimp paste, saute 1 minute then mix everything together, incorporating shrimp paste to all pieces of vegies
11.check each vegetable for doneness, add a little water and cover for a few more minutes if needed or if fully cooked vegies is preferred
12. serve with steamed rice