Good afternoon everyone! I am here again to share an Ilocano dish which is Pinakbet. It is my favorite, so I will share to you how to cook this pinakbet.
Pinakbet is from the Ilocano word "pinakebbet" which means shriveled in reference to the cooking techniques where the vegetables are cooked until shriveled to a dry stage. This dish has also been regionally modified to include a different version of cooking based on the used flavoring. Ilocanos used fish bagoong which is called "monamon". As you go south, bagoong alamang (shrimp paste) is the used flavoring.
Pinakbet is a healthy stew of vegetables and pork.
Ingredients used:
2 cups leftover lechon kawali (preferably bagnet) or boiled pork belly
2 pieces amplaya (bitter gourd), pith removed and sliced into 3 inch pieces
2 pieces talong (eggplant), sliced into 3 inch pieces
12 pieces okra (lady's fingers)
1/2 kalabasa (kabocha squash), peeled and cubed
1 bunch sitaw (long beans), cut into 3 inch lengths
1 thumbsize ginger, sliced into strips
3 medium tomatoes, chopped
1 large onion, diced
2 cloves garlic, minced
1/4 cup fish bagoong (anchovy), mixed with 1/2 cup water then strained before adding
Instructions for cooking:
Layer the vegetables starting witg what goes in the bottom: Squash, long beans, bitter gourd, lady's fingers, eggplant, tomatoes, ginger, garlic and onions.
Add the lechon kawali (bagnet or pork belly) and bagoong mixture. Cover and make it boil. Lower heat and simmer.
If you have done cooking it before and did the pot shaking technique, I would recommend the traditional way which is using wooden spoon to stir it gently and mix the vegetables to check for doneness.
Simmer until almost the liquid has been reduced.
That's all for today! Hope you enjoy this recipe and subscribe me for more. God bless!
pinakbet ilocano to noh. kasi ang tagalog ginigisa sa alamang bagoong. asawa ko mas gusto pakbet ilocano. Kasi daw iba din daw lasa nung bagoong isda.