Pinakbet Recipe – how to cook Pinakbet – Pakbet
Ingredients
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0.5 lb Porkcut into small pieces
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1 Piece EggplantCubed
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1 Piece Ampalaya(bitter melon), sliced
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1 Piece Red OnionDiced
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5 Pieces TomatoesChopped
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2 Cups Water
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6 Cloves GarlicMinced
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3 tbsp Cooking Oil
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2 cups Okradiced
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2 cups Beanscut
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3 tbsp Bagoong Alamangsalty shrimp paste
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1 tbsp GingerMinced
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to taste Salt
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to taste Pepper
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To taste Fish Sauce
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1 piece Knorr Pork Cube
Directions
Pinakbet is a Filipino vegetable dish that originated in the northern regions of the Philippines, particularly in the Ilocos region. Its history can be traced back to the pre-colonial era, when indigenous people in the Philippines cultivated a variety of vegetables for their diet.
The dish’s name “pinakbet” is derived from the Ilocano word “pinakebbet,” which means “shrunk” or “shrivelled.” This refers to the cooking process of the vegetables, which involves sautéing and simmering until they are reduced in size.
Traditionally, pinakbet is made with a variety of vegetables such as bitter melon, eggplant, tomato, okra, string beans, and squash. The vegetables are sautéed in garlic and onions, and then simmered in a sauce made of bagoong or fermented fish paste. The dish can also include pork, beef, or shrimp, depending on the region and the cook’s preference.
Pinakbet has become a beloved dish in the Philippines and is often served with rice. It is also a popular dish for special occasions and celebrations, such as fiestas and family gatherings. Its simple and nutritious ingredients reflect the Philippines’ rich agricultural heritage and the importance of vegetables in the Filipino diet.
Pinakbet is a popular Filipino dish typically coming from Ilocano Philippines. Pinakbet or pakbet is a recipe made of Filipino vegetables and popular among vegetarian Filipinos. The unique flavor of ampalaya (bitter gourd) and bagoong (shrimp paste) and other vegetables make his dish surely a remarkable delicious dish.
In this Pinakbet recipe we added some sliced pork. This Ingredient should, of course, be left out if you want to make this a vegetarian dish. Because I’m a font of adding unfamiliar flavors (including meat) I’ve added it to this Filipino recipe.
Cut the Pork in small cubes and place them in a pan with 1 cup of water.
While the meat is boiling, clean and cut the vegetables needed for this dish
When the water evaporates add oil in a pan and wait until cubed pieces of pork reach a golden-brown color.
Use the same pan to stir the tomatoes, ginger, bagoong, onions, and garlic for several minutes until the tomatoes are wilted.
Add the Pumpkin, beans and pork cube to the mixture and add some water. Let the mixture simmer for about 10 minutes
Add the okra, Ampalaya and eggplant and stir fry for a few minutes.
Add the water and add Fishsauce, bagoong salt or pepper to taste until it boils.
Let the mixture simmer several minutes. but make sure it won’t be overcooked.
The pinakbet dish is done. The best way to serve the dish is hot and with plain rice.
Recipe Reviews
Ingredients
| 0.5 lb Pork | |
| 1 Piece Eggplant | |
| 1 Piece Ampalaya | |
| 1 Piece Red Onion | |
| 5 Pieces Tomatoes | |
| 2 Cups Water | |
| 6 Cloves Garlic | |
| 3 tbsp Cooking Oil | |
| 2 cups Okra | |
| 2 cups Beans | |
| 3 tbsp Bagoong Alamang | |
| 1 tbsp Ginger | |
| to taste Salt | |
| to taste Pepper | |
| To taste Fish Sauce | |
| 1 piece Knorr Pork Cube |
