In the Philippines, the Ilocanos are well-known for preparing the best pinakbet. The versatility of this pinakbet recipe makes it a very good complementary dish to fried foods like pork chops, fried chicken, or even barbequed meats.
Course Main Course
Cuisine Filipino
Keyword Pork, Vegetable
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 5people
Author Joost Nusselder
Cost $10
Ingredients
¼kilopork with fatcut into small pieces
2ampalaya (bitter melons)sliced to bite-sized pieces
2eggplantssliced to bite-sized pieces
5piecesokracut into 2
1headgarlicminced
2onionsdiced
5tomatoessliced
1tbspgingercrushed and sliced
4tbspbagoong isda or bagoong alamang
3tbspoil
1½cupwater
Salt and pepper to taste
Instructions
In a cooking pan, heat oil and fry the pork until brown. Remove the pork from the pan and set aside.
In the same pan, saute garlic, onion, ginger, and tomatoes.
In a casserole, boil water and add bagoong.
Add the pork in the casserole and mix in the sautéed garlic, onion, ginger, and tomatoes. Bring to a boil and simmer for 10 minutes.
Add in all the vegetables and cook until the vegetables are done, being careful not to overcook.