PINAKBET (ILOCANO RECIPE)

“Pinakbet is from the Ilocano word “pinakebbet” meaning shriveled or shrunk in reference to the cooking technique where the vegetables are cooked until shriveled to a dry stage.
The dish has also been regionally modified to include a different version based on the flavoring agent used. Ilocanos use bagoong (fish sauce). As you go south, bagoong alamang (shrimp paste) becomes the flavoring of choice.
Pinakbet is a very healthy stew of vegetables and pork. And Ilocanos have adapted a way of cooking it by layering the vegetables in the pot. The vegetables with the longest cooking time goes on the bottom and the one with the least cooking time goes on top. It is then cooked covered then simmered until the vegetables are done. Now, here is where it gets interesting, there is hardly any stirring involved. The pot is held on both sides then vigorously shaken and tossed until the vegetables inside have rotated. The ones that were in the bottom are now on top. And this technique preserves the integrity of the vegetables without much breakdown that happens with constant stirring and mixing.”

First, we need to prepare our ingredients:
Ingredients:
· cooking oil
· 1/4 kilo pork belly
· 1/4 kilo talong (eggplant), sliced into 3-inch pieces
· 2 pieces amplaya (bitter melon), optional
· 1/4 kilo okra
· 1/4 kilo kalabasa (squash), peeled & cubed
· 1/4 kilo sitaw (long beans), cut into 3-inch lengths
· 1 large onion, diced
· 3 cloves garlic, minced
· 1/4 cup bagoong (fish sauce),
· 1/2 cup water

Instructions:
  1. Heat the pan and put the cooking oil.
  2. Saute the garlic, onion.
  3. Add the pork belly and cook until color turns light brown (about 5 to 8 minutes)
  4. Put-in the kalabasa (squash) cook for 1 minute.
  5. Put-in the sitaw (long beans) cook for 1 minute.
  6. Put-in the amplaya (bitter melon)
  7. Put-in the talong (eggplant) and okra.
  8. Add the bagoong (fish sauce)
  9. Add water and bring to a boil. Simmer for 5 minutes. (Do not overcook the vegetables)
  10. Serve hot with steamed white rice. Enjoy!

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