A little food history:
Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word pinakebbet, meaning "shrunk" or "shriveled".
How to cook:
Ingredients:
2 Amapalya (bitter melons) sliced to bite size pieces
2 eggplants, sliced to bite size pieces
5 pieces of okra, cut in two
1/4 kilo pork with fat, cut into small pieces
1 head garlic, minced
2 onions, diced
5 tomatoes, sliced
1 tablespoon of ginger, crushed and sliced
4 tablespoons bagoong isda or bagoong alamang
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste
Cooking Instructions:
In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set
aside.
On 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, careful not to overcook.
Salt and pepper to taste.
Serve hot with plain rice.
Enjoy! Kainan na!!
