Pinakbet is an indigenous Filipino dish from the northern regions
Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables steamed in fish or shrimp sauce. The word is the contracted form of the Ilokano word pinakebbet, meaning “shrunk” or “shriveled.” The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya). Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically includes kalabasa. Most of these vegetables are easily accessible and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shriveled; in the Tagalog version, the flavors of the vegetables are accentuated with shrimp paste. In some cases, lechon, chicharon, or other meats (most commonly pork) are added.
Pinakbet is nutritious as it is delicious! A colorful medley of local vegetables, pork belly, and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat. One of my fondest memories growing up were the weekends my brothers and I sat down to a lunch of our mother’s pinakbet. I am sure, like most typical kids, we would have preferred spaghetti or chicken bbq over this pungent vegetable stew given a choice, but we gobbled our food like there was nothing else we’d rather eat. Before we start, let me tell you that you can use fresh pork for this recipe. Lechon kawali or bagnet is nice to have. Start by sautéing onion and garlic. I also add ginger to my pakbet tagalog. This is an optional ingredient. Make sure that the onion softens before adding pork. Here are Pinakbet ingredients. 1 lb lechon kawali sliced. 1 piece Knorr Shrimp Cube. 12 pieces sitaw cut into 2 inch length. 1/2 piece kalabasa cubed. 12 pieces okra. 1 piece Chinese eggplant sliced. 1 piece ampalaya sliced. 1 piece kamote cubed (optional). 2 pieces tomato cubed. 2 thumbs ginger crushed (optional). 1 piece onion chopped. 4 cloves garlic crushed. The pork in this recipe is the lechon kawali. You may also use bagnet, fresh pork, or even leftover fried pork. Saute the pork for 1 to 2 minutes and then add water. Let the water boil. Add Knorr Shrimp Cube. This ingredient gives our pinakbet that nice shrimp taste. This is the point where the pork needs to be tenderized by boiling in water. Do this by covering the pot and cook the pork until tender. That will be 20 minutes for lechon kawali and 40 minutes for fresh pork. 2 teaspoons bagoong alamang. 2 ½ cups water. 3 tablespoons cooking oil. ¼ teaspoon ground black pepper.
Here are the instructions on how to cook Pinakbet. 1st step. Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens. 2nd step. Add lechon kawali. Saute for 1 minute. 3rd step. Pour water. Let boil. 4th step. Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes. 5th step. Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes. 6th step. Put the kalabasa and kamote into the pot. Cook for 7 minutes. 7th step. Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes. 8th step. Season with ground black pepper and add remaining lechon kawali. Cook for minutes. 9th step. Tranfer to a serving plate. Serve. Share and Enjoy!
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