This is my favorite dish of all time. I grew up with Pinakbet where sweet potato is used instead of squash and where fish paste is preferred instead of shrimp paste. Some would substitute fish for pork as the protein, but for this recipe, I am sticking to pork cooked and lightly fried in its own fat. Back home, we use Chicharon Camiling but since I have no access to that ingredient, pork shoulder (kasim) should give that balance of meat, fat and porky flavor to the broth that will stew the vegetables.
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