She Strengthens

The Flavor of Home: A Filipino Chef’s Journey

Growing up in Manila, Austin-based chef Paul Qui savored the rich flavors of traditional Filipino cuisine every day. His parents would occasionally treat him to Western fast food, but it was the homemade dishes like adobo and dinuguan that truly stole his heart. When his family moved to Virginia, however, the tables turned. With his parents working long hours, Qui relied on fast food to get by, with only occasional glimpses of his native cuisine.

Rediscovering Roots

Qui’s version of pakbet, a vegetable stew, is a testament to the kind of comfort food Filipinos cherish at home. This hearty dish begins with crispy pork belly, which is then set aside to make way for fragrant shrimp paste and aromatics. The vegetables – kabocha squash, tomatoes, eggplant, and okra – are added last, simmering together until tender and flavorful.

Key Ingredient: Filipino Sautéed Shrimp Paste

Bagoong alamang, a pungent and salty condiment, is a staple in Filipino cooking. Kamayan, a reliable brand, can be found in most Filipino markets. This essential ingredient adds depth and umami flavor to Qui’s pakbet.

Recipe: Pakbet (Vegetable Stew)

Servings: 4-6
Total Time: 1 hour 10 minutes

Ingredients:

• 4 oz skinless pork belly, diced
• 1 tbsp Filipino sautéed shrimp paste
• 4 large shallots, thinly sliced
• 1 medium Anaheim chile, seeded and sliced
• 12 oz kabocha squash, peeled and diced
• 8 oz tomatoes, cored and diced
• 8 oz Chinese or Japanese eggplant, trimmed and diced
• 8 oz okra, stems trimmed and sliced
• Kosher salt and freshly ground black pepper

Instructions:

1. Cook the pork belly in a Dutch oven over medium-low heat until browned and crisp, about 20 minutes. Set aside.
2. Increase the heat to medium and cook the shrimp paste until fragrant, about 2 minutes.
3. Add the shallots and cook until softened, about 3 minutes.
4. Add the chile and cook until softened, about 2 minutes.
5. Add the squash and simmer until tender, about 10 minutes.
6. Add the tomatoes, eggplant, and okra, simmering each until tender.
7. Return the pork belly to the pot, season with salt and pepper, and serve immediately.