Pinakbet is a Filipino vegetable dish that originates from the northern parts of Luzon, particularly in Ilocos.
It is basically assorted vegetables cooked in bagoong or fish/shrimp sauce.
This is a common vegetable side dish that you can have in any day. Learn cooking this with this easy recipe:
- ½ lb pork belly cut into 1-inch cubes
- ½ small kalabasa peeled and cut into pieces
- 6 to 8 okra ends trimmed
- ½ bunch long beans ends trimmed and cut into into 3-inch lengths
- 1 ampalaya seeded, halved and cut into 1-inch thick
- 1 large eggplant ends trimmed and cut into 1-inch thick
- 2 medium tomatoes chopped
- 1 tbsp shrimp paste
- 1 tbsp oil
- 1 small onion peeled and chopped
- 2 cloves garlic peeled and minced
- 2 cups water
- salt and pepper to taste
- In pot over medium heat, pour and heat oil.
- Add-in onions and garlic and cook, stirring regularly, until limp and aromatic.
- Add-in pork and cook, stirring occasionally, until meat is lightly browned.
- Add-in shrimp paste and continue to cook, stirring occasionally, for about 3 to 5 minutes or until shrimp paste begins to brown.
- Add-in tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice.
- Add-in water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. (Add more water in ½ cup increments as needed to maintain about 1 cup of liquid.)
- Add-in kalabasa and cook for about 2 minutes.
- Add-in okra, long beans, ampalaya and eggplant.
- Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Image: youtube.com (Panlasang Pinoy)