INGREDIENTS:FRIED ADOBO:½ kilo skin-on sliced �liempo� (pork belly)500 ml. water30 ml. palm or soya oil6 cloves crushed garlic2 grams salt1 gram ground black pepper10 ml. soy sauce8 ml. cane vinegarPINAKBET:6 cloves crushed garlic1 large sliced tomato1 large sliced onion½ modest sized cubed �calabasa� (yellow squash)6 pieces �okra� sliced2 large sliced �talong� (eggplant)1 medium sliced �ampalaya� (bitter gourd or bitter melon)30 grams �bagoong alamang� (shrimp paste)15 ml. waterPROCEDURES:I. Adobo:1. In a suitable frying pan add in water and boil to desired tendernesssliced liempo. When done scoop out, set aside and discard water.2. In the same pan, heat oil. Add in garlic-toss a bit.3. Pour in boiled �liempo� and fry together with garlic for 1 minute.4. Add in salt, soy sauce and vinegar. Continue tumbling until almost all liquid are absorbed by the meat ORsauce in pan becomes �oily�.5. Scoop cooked meat. Set aside.II. Pinakbet:1. In the same pan with left-over Adobo oil, pour in crushed garlic toss a bit.2. Add in tomato and onion tumble for 30 seconds.3.Pour in calabasa, ampalaya, okra, bagoong alamang and water .Let boil while tumbling constantly for 2 minutes.Add in talong and simmer for another 30 seconds or until calabasa is done.III. FINAL ADO-BET:In suitable plate, pour in Pinakbet and top with Fried Adobo.Witness the smile and satisfaction spelled by the faces of your loved onesas they �bond together� over sumptuous 2 dishes combined into 1.