Pork, okra, squash and eggplants in sour cream
Ingredients :
500 grams of pork liempo (belly)
1 head of garlic
2 onions
4-6 tomatoes
patis
1-2 tbsps. of chili flakes
1/4 of a whole squash
3 eggplants
12 pieces of okra
2-3 tbsps. of vegetable cooking oil
1 c. of sour cream or 1 c. of all-purpose cream + juice of 1 lemon
Cooking procedure :
Cut the pork into 1-inch cubes.
Crush, peel and finely minced the garlic.
Peel and slice the onions thinly.
Dice the tomatoes.
Heat the cooking oil in a wok or any large shallow cooking pan. Add the pork cubes and cook until the edges are lightly browned. Add the garlic and onions and saute until fragrant. Add the tomatoes and chili flakes. Cook, stirring often, until the tomatoes start to soften. Season with patis.
Pour in about 3 cups of water (broth, if you have some) and bring to a boil. Lower the heat, cover and simmer for about 45 minutes or until the pork is tender.
When the pork has been simmering for half an hour, start preparing the vegetables.
Cut off the skin of the squash and scrape the center with a spoon. Cut into cubes a little larger than the pork.
Trim the ends of the eggplants and cut into the same size as the squash. Place in a bowl of water to avoid discoloration.
Trim the okra and cut into thirds.
When the pork is almost done, add the vegetables. The squash should go in first because, among the three, it takes longest to cook. Stir after adding the squash, cover and simmer for about 3 minutes. Add the okra, stir again, cover and simmer for 7 to 10 minutes.
Drain the eggplants, add to the pan, stir, cover and simmer for another 10 minutes.
Don’t worry is there is little liquid left. You’ll be adding the sour cream later. Don’t be tempted to add more liquid or the dish will turn soupy. As long as the pan is tightly covered while simmering the vegetables, the steam should be enough to cook them. Just remember to stir occasionally.
When the vegetables are done, pour in the sour cream. Stir. Taste the sauce and add more patis if necessary. As soon as the liquid starts to bubble, turn off the heat. It’s ready.
Serving suggestion: Oh, do serve the pork and vegetables with hot rice. They go so well together. 
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Comments
19 Responses to “Pork, okra, squash and eggplants in sour cream”
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Oh my gulay! Sour cream instead of coconut cream? Who would’ve thought it would go well with those veggies? Ang galing mo talaga Mother. Wonderful wonderful wonderful dish this is!
Hi Toni, I thought I cooked too much and we’d have enough leftovers for dinner. I was wrong hehehehe
Momm-inovation to the rescue (corneee! LOL)! I would not have thought of sour cream… I’ll keep that in mind!
Looks so yummy! I’m sure naiwan ang okra esp for you.
Worse than naiwan. They actually passed on the okra that they couldn’t avoid scooping from the serving bowl hahaha
Hmmmm, ang sarap!!
that’s why i didn’t see this post yeaterday, i was browsing for some cauliflower recipe that i loved trying to meet the deadline! hahaha!
that’s a good thing to know, i have sour cream in the fridge! masubukan nga! thanks!
[...] great Connie of Pinoy Food Talk delights us with her Pork, Okra, Squash and Eggplants in Sour Cream. Out of coconut cream, she experimented with sour cream and voila! A very intriguing dish is [...]
I loooove sour cream! *bookmarks page* This is a must try for me
Hi Connie. Thanks for sharing your LP 18. I love pinakbet too which we call Pakbet at home. The idea of putting sour cream is new to me but sounds like a very interesting version. It’s worth a try.
sourcream? that doesn’t sound right. but apparently tastebuds are better than eardrums. (ka-corny na comment)
wow,decadent! heehee, veggies stroganoff? napaka-creative mo talaga.
Yung mga health (weight) conscious, I bet yogurt will work just as well.
ms connie,
i made this dish a few nights ago (thurs i think). i had mixed reviews about the dish, i guess bec my parents are so used in having this dish with coconut milk, rather than sour cream..one of them said that they would’ve enjoyed it more if i made it the traditional way. BUT i heard one of them asked for seconds - “dad, paki-kuha mo pa nga ako, dagdagan mo ng kanin, masarap eh”!
I told them that im following a new recipe and it’s nice to be able to experiment and to see how certain ingredients work.
As for me, i like it, it’s something new and it kept everybody talking about it! I would definitely cook it again, next time i’ll to make the one with fish fillet!
Ah… may resistance pa. Am not surprised that it’s the older generation…
OH yummy! I love vegetables cooked this way. I’ve totally adapted your cream based dishes. Last nights I did the chicken and potatoes with cream again
I’ll definitely be trying this with veggies as soon as my vegetables start coming in.
Hubby and me tried this recipe last Sunday night for our dinner. Guess what? It’s really delicious! Walang left-over man lang sa table..hehehhe… Through this recipe, that was the first time that me and hubby cooked together..bonding moments kung baga! thanks Connie.
Hubby and I tried to cook this recipe, and guess what? Ang sarap talaga! No left-overs in the table…ehhehhe…Dahil po sa recipe mong ito Ms. Connie, nagkaroon pa kami ni hubby ng bonding moments sa kitchen.Keep it up!
Rjfortyfive, that is great! Wish my hubby would cook with me hehehehe
Hi! I tried this dish last night,,,ang sarap! here in japan mahirap maghanap ng coconut milk buti na lang nkita ko itong recipe mo nakakain ako ng filipino food.Ang sarap,pati hubby ko nasarapan