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about four ounces skinless pork belly , small diceone tablespoon Filipino sautéed shrimp pasteabout four large shallots , thinly sliced (about one cup)one medium Anaheim chile , seeds and ribs removed and cut into one quarter-inch-thick stripsabout twelve ounces kabocha squash (Recipes by ingridients squash) (about one quarter medium squash), peeled, seeded, and large diceeight ounces tomatoes (about two small), cored and large diceeight ounces Chinese or Japanese eggplant (about one large), trimmed and large diceeight ounces okra , stems trimmed and cut into one/two-inch roundsKosher saltFreshly ground black pepper. Paul Quis Pakbet (Pinakbet, Filipino Vegetable Stew) Recipe. A Filipino pinakbet recipe by Top Chef Season nine and James Beard Award winner (Best Chef: Southwest) Paul Qui of Uchiko restaurant..
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