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. This recipe also uses litson kawali to balance the flavor of this dish, click here (Litson Kawali Recipe). Here’s our recipe guide of the Ilocano style pinakbet or pakbet.
Pakbet Ilocano Recipe
- 4 pcs round eggplant, cut in half
- 2 pcs small bitter melon (ampalaya), quartered
- 1/2 bundle string beans, cut into 2 inch length
- 1 small sweet potato (kamote), quartered
- 8 pcs small okra
- 2 thumbs ginger, thinly sliced
- 1 large tomato, cubed
- 1 large onion, cubed
- 11/2 cup water
- 1 lb bagnet or lechon kawali
- 1/2 cup Anchovy sauce (bagoong isda)
- In a large pan, place water let boil
- Put in the anchovy sauce and wait for the mixture to boil once more
- Add-in the vegetables starting with the ginger, then the sweet potatoes, okra, bitter melon, eggplant, string beans, tomato, and onion and simmer for 15 minutes
- Add the bagnet or lechon kawali (cooking procedure available in the recipe section) and simmer for 5 minutes
- Serve hot.
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