HOW TO COOK PINAKBET

Pinakbet, or pakbet is a vegetable-based dish common in Ilocano cuisine, originating from Northern Luzon in the Philippines. Pinakbet is typically served over a bed of hot white rice as the main course. Leftover pinakbet keeps well in the refrigerator for up to three days, but the vegetables taste best when the dish is fresh.

Ingredients

• 1/4 kilo pork with fat (cut into very small pieces)
• 3 tablespoons oil
• 1 1/2 cup water
• 2 medium size Ampalaya (cut into 8 pieces each)
• 2 medium size eggplants (cut into 8 pieces each)
• 1 small size kalabasa
• about6-10 pieces okra (halved)
• 6 pieces tomatoes (quartered)
• 1 small garlic head (minced)
• 2 small onions (diced)
• 1 small ginger (sliced)
• 4 tablespoons bagoong isda
• Pinch of pepper

Procedure

• In a pan, fry pork until lightly crispy, set aside.
• Saute garlic, onion, tomatoes, and ginger in the pork fat and mix in pork.
• In a pot, boil water with bagoong.
• Add in the pork and spices.
• Add all the vegetables and cook.
• Serve hot.