Heat your kawali or large pot over medium heat (180°C/350°F). Pour mantika (cooking oil) and wait until it becomes hot but not smoking. Igisa ang bawang (sauté the minced garlic) until it turns light golden brown and releases its aroma, this should take about 30 seconds. Add the chopped sibuyas (onions) into the pan and continue cooking until they become malinaw (translucent), which takes about 2-3 minutes.

Add the cubed liempo (pork belly) to the pan and increase the heat to medium-high (190°C/375°F). Let the meat cook until it becomes lightly browned or kulay-kayumanggi on all sides, this will take around 5-7 minutes. Stir occasionally to ensure even cooking. Add the bagoong alamang (shrimp paste) to the pork and mix well, allowing it to cook for 2 more minutes to enhance its flavor.

Add the quartered kamatis (tomatoes) to the pan and reduce heat back to medium (180°C/350°F). Allow the tomatoes to soften and release their juice or magbuga ng katas, cooking them for about 3-4 minutes. Pour the tubig (water) into the pot and wait for it to reach a gentle boil. Once boiling, lower the heat (150°C/300°F), cover the pot, and let it simmer until the pork becomes malambot (tender), which should take approximately 15-20 minutes.

Now begins the careful process of adding your gulay (vegetables). First, add the chunks of kalabasa (squash) to the pot and let them cook for 5 minutes at medium-low heat (160°C/320°F). Next, add the cut sitaw (long beans) and continue cooking for 3 minutes. Add your sliced talong (eggplant) and ampalaya (bitter gourd) to the pot and cook for another 3 minutes. Finally, add the okra and let everything cook together for 2-3 more minutes.

Timplahan ng asin at paminta (season with salt and pepper) according to your taste. Haluing maingat (gently stir) all the ingredients to combine the flavors while being careful not to break the vegetables. The vegetables should be malutong-malambot (tender-crisp) when done. Your pinakbet is ready when the sauce has slightly reduced but remains sabaw (saucy), the vegetables are cooked but still hold their shape, and the pork is fork-tender.

Let the dish rest for 5 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly. Serve your pinakbet hot with mainit na kanin (steaming rice). For the best experience, place a small bowl of patis (fish sauce) on the table to allow each person to adjust the saltiness to their preference.

For storing any leftovers, let the pinakbet cool completely to room temperature or malamig-lamig. Transfer to a lalagyang hindi papasukan ng hangin (airtight container) and keep in the refrigerator. When reheating, add a splash of tubig (water) and warm gently over medium heat until the dish is mainit (hot) throughout, usually taking about 5-7 minutes. Avoid overheating to prevent the vegetables from becoming too soft or malambot.