Pinakbet or simply "pakbet" recipe
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.
Servings 5 people
- ¼ kilo pork with fat cut into small pieces
- 2 ampalaya (bitter melons) sliced to bite-sized pieces
- 2 eggplants sliced to bite-sized pieces
- 5 pieces okra cut into 2
- 1 head garlic minced
- 2 onions diced
- 5 tomatoes sliced
- 1 tbsp ginger crushed and sliced
- 4 tbsp bagoong isda or bagoong alamang
- 3 tbsp oil
- 1½ cup water
- Salt and pepper to taste
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.
Add salt and pepper to taste.
Serve hot with plain rice.