This simple pinakbet llocano recipe combines flavors and textures from a variety of vegetables with crispy bites of pork. The wonderful flavors come to life with “bagoong isda”, an iconic Filipino sauce making it an easy meal to whip up for lunch or dinner.
Provided by: SmallRecipe.com
Categories: Recipes
Total time: 45 minutes
Prep time: 10 minutes
Cook time: 35 minutes
Yield: 4
Ingredients:
| 8 round eggplants |
| 2 bitter gourd (small) |
| 1 bundle string beans |
| ⅔ cup squash |
| 8 pieces Okra |
| 2 Tomatoes |
| 2 Onions |
| 2 Garlic cloves |
| 1 Ginger (small piece ) |
| Water |
| 1 lb Pork Belly |
| ¼ cup anchovy sauce |
| Salt & pepper to taste |
Steps:
- For the Bagnet or Fried Pork Belly
- For the Pinakbet
Nutrition Facts:
ServingSize 1 g, Calories 877 kcal, Carbohydrate 67 g, Protein 22 g, Fat 62 g, Saturated Fat 22 g, Cholesterol 82 mg, Sodium 1202 mg, Fiber 31 g, Sugar 37 g, UnsaturatedFat 35 g
Pinakbet or Pakbet originated in Ilocos Region. It is a dish of mixed vegetables like ampalaya (bitter gourd), sitaw (long beans), talong (eggplant), okra, and kalabasa (squash). The Ilocano way of cooking pinakbet uses fish bagoong sauce instead of bagoong alamang.
Provided by: SmallRecipe.com
Pinakbet is a classic Ilocano dish that is easy to prepare. This umami-rich food is salty, sweet and bitter that’s pleasing to the Filipino palate.
Provided by: SmallRecipe.com
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
| ½ lb pork belly or pork shoulder (cut into small cubes*) |
| 4-5 Roma tomatoes (sliced) |
| 1 onion (thinly sliced) |
| 2 – 2 ½ inch ginger (peeled and thinly sliced) |
| 1 cup water |
| 1/4 cup Bagoong Isda (fermented fish sauce) |
| 1 ½ ” diameter bundle of Sitaw (Chinese long beans , cut into 2” long) |
| 1 medium-size bittermelon (halved,seeded and cut into 2” slices) |
| 1 Patola (Sin Qua cut into 2” slices) |
| About 10 pcs okra* (tops trimmed) |
| 10 pcs Shishito peppers (make a long slit on one side) |
| 1 sweet potato (cut into chunky cubes) |
| 2 pcs Chinese eggplant (cut into 2” slices (slit one side w/o cutting all the way through)) |
| *Vegetable amounts can vary. You can either add or omit some depending on your preference. |
Steps:
- Place the cubed pork in a large pot. Add a pinch of salt and 3 tablespoons of water. Cook until the fat is rendered and meat is nicely browned.
- Then, place the vegetables on top of the meat in this order. Onions, tomatoes, ginger, sweet potato, eggplant, sitaw, patola, bittermelon and okra. Except for the first 3 ingredients, arrange the vegetables based on cooking time. The ones that take longer to cook go in first, for even cooking.
- Combine water and the fish sauce then pour over the vegetables. Strain if the bagoong has some solids included.
- Cover and bring to a boil on high heat. Cook for 7 minutes (covered) then take the lid off and either shake the pot so the bottom vegetables flips with the ones on top or use a ladle to gently stir. Continue cooking (medium-high heat) for another 5-10 minutes or until the liquid is reduced significantly and vegetables are tender but not mushy.
- Best served with fried fish/meat and steamed rice.