In a cooking pan, heat enough oil to reach a depth of at least two inches.
Dump the sitaw in the hot oil and cook, stirring occasionally, for about three minutes. Scoop out and move to a strainer.
Add the eggplants to the hot oil and cook for two minutes. Scoop out before they are completely done because the eggplants will continue cooking off the heat. Again, move to a strainer.
Next, fry the okra for about two minutes.
Lastly, fry the squash cubes in the oil just long enough for the edges to brown. Scoop out and move to a strainer.
Heat a frying pan. Drizzle in about two tablespoons of the hot oil from the other pan.
Over medium heat, saute the garlic, chili, shallots, tomatoes and bagoong until the mixture is almost dry.
Add the fried vegetables to the pan. Toss gently but thoroughly. Taste. If too bland, drizzle in patis, a little at a time.
When the vegetables are heated through and done, add the cubed lechon kawali. Toss a few times to distribute evenly and to coat the meat with the shrimp paste spice base.
Serve your pinakbet with lechon kawali with hot rice.