Pinakbet or pakbet is a popular Ilocano dish of the Philippines. Pinakbet is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled”. The basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers , parda and winged beans. A Tagalog version usually includes calabaza.
Pakbet is usually cooked until almost dry and shriveled and the flavors of the vegetables are emphasized and accentuated by bagoong (shrimp paste).
* 1/4 kilo pork with fat, cut into small pieces
* 2 Amapalya (bitter melons) sliced to bite size pieces
* 2 eggplants, sliced to bite size pieces
* 5 pieces of okra, cut in two
* 1 head garlic, minced
* 2 onions, diced
* 5 tomatoes, sliced
* 1 tablespoon of ginger, crushed and sliced
* 4 tablespoons bagoong isda or bagoong alamang
* 3 tablespoons of oil
* 1 1/2 cup water
* Salt and pepper to taste
How To Cook Pinakbet:
1). In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2). On the same pan, saute garlic, onion, ginger and tomatoes.
3). In a casserole, boil water and add bagoong.
4). Add the pork in the casserole and mix in the sauteed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5). Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
Add salt and pepper, as desired or if necessary. Serve it with hot plain rice and fried or grilled fish. Enjoy.
Pinakbet Image by goodiesfirst via Flickr (March 19, 2013) shared under a Creative Commons (CC BY 2.0) license. Image may vary with the result of this recipe.
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