GINISANG KALABASA is a hearty, hefty, and simple Filipino vegetable dish sautéed in fresh shrimp paste. If you have allergies with shrimp paste or you simply not acquainted with it, you can season the dish with salt as a replacement. Still, you will get almost the same taste of Ginisang Kalabasa. Pinoy vegetable dishes are best paired with a fried fish and steaming white rice and a dip like bagoong with kalamansi or soy sauce with vinegar.
1/4 cup cooking oil
1 garlic cloves, peeled and minced
2 onion heads, peeled and quartered
1/4 kilo porkloin, diced
1/2 to 3/4 kilo squash, peeled, seeded, cubed
5-8 pieces okra, head removed
1 cup string beans, cut into 3 inches long
2 tbsp. shrimp paste (alamang)
1 tsp. fish sauce (patis)
Cook sliced porkloin with water until tender. Set aside.
Heat a large wok over medium-high heat. Swirl in the cooking oil, then
add the garlic and onion. Saute for 30 seconds.
Add in the cooked porkloin. Cook until pork turned light golden brown.
Add shrimp paste. Saute for about 2 minutes.
Add squash, okra and string beans, stirring constantly for 2 minutes.
Pour in the pork broth and bring the to a simmer, and cook for 1 minute, stirring constantly until vegetables are cooked.