Pinakbet or pakbet is contracted from Ilocano word pinakebbet, meaning “shrunk” or “shriveledis. It is a popular Ilocano dish, from Northern regions of the Philippines.
The vegetable dish pinakbet is more than a regional cuisine. There are many versions of cooking this Filipino dish.
- 200g string beans, cut into 2 inches long
- 300g squash, cut into cubes
- 400 grams pork with fat, cut into pieces
- 2 eggplants, sliced diagonally
- 1 Ampalaya (bitter melon), sliced same with the eggplant
- 5-6 pieces of okra, cut diagonally into two
- 1 head garlic, minced
- 2 shallots, diced
- 2 tomatoes, sliced
- 5 tbsp shrimp paste (bagoong alamang)
- 2 tbsp cooking oil
- 1 tbsp Fish sauce
- Heat oil in a large casserole or a deep skillet. Put pork and cook until it turns slightly brown. Set aside and live the oil.
- In the oil saute minced garlic, onions, and tomatoes. Add shrimp paste (bagoong alamang) and fish sauce. Keep stirring then pour 1 cup of water and bring to boil.
- Add squash, string beans, and okra, stir-fry for a minute or two, and cover it with the lid around 2 minutes then add the rest of the vegetables. Put a little bit of salt to taste. Gently stir to combine.
- Lower the heat and simmer vegetables until it is tender. Season it with few salt or shrimp paste if it is necessary.
- Take off from the heat and transfer it immediately to the platter. Serve hot.
Don’t overcook and don’t make it too salty.