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
Cost $10
Ingredients
- 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
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.
- Add salt and pepper to taste.
- Serve hot with plain rice.
