Cook Authentic Pinakbet
Edited by mahalia jovita b. bugasto, Anonymous, Christine Cruz, Rafah Perlado and 2 others
Pinakbet is a native food of the Filipino people and it has originated from the Northern provinces of Ilocos. If you ask a Filipino what Ilocos is all about, they will usually answer you with "BAGNET", "EMPANADA" and the ever so famous "PINAKBET".
What is Pinakbet? It is a pork and native vegetable stew that also has shrimp paste (Bagoong) in it. This recipe is another testament to the ingenuity of the Filipino people when it comes to cooking.
There are many versions on how to cook this vegetable stew and it varies by region, but the thing about this dish is that, Filipinos use whatever ingredients are available or at hand. Still, there are mainstay characters that make up this dish such as ampalaya (bitter gourd), malunggay pods (moringa pods) and okra that make up this very interesting and exotic dish.
So how should Pinakbet taste? It is actually a mixture of different flavors along with seasoning. The vegetables used for this dish have certain distinct flavors that will meld together to produce a delicious outcome. Put simply, Pinakbet's taste is salty (because of the shrimp paste), sweet (natural sweetness of the vegetables used) and an option of spiciness if you put chili on it.
A tip when you want to cook an authentic Pinakbet dish is the meat you have to use should be "bagnet" from Ilocos. If that salted pork meat is not available, you can use "lechon kawali" instead. However, if pork belly is all that is available, make sure that you fry the pork until it is brown before you add the vegetables. Seriously, boiled pork will do no justice to this dish.
- 12 to 3 tablespoons of cooking oilAdvertisement
- 21/2 kilogram of either bagnet, lechon kawali or browned pork belly, sliced into stripsAdvertisement
- 35 cloves of garlic, peeled and minced
- 41 medium white onion, sliced thinly
- 52 medium sized tomatoes, sliced thinly
- 6A thumb-sized piece of ginger, chop finely
- 72 tablespoons full of Bagoong or shrimp paste
- 8Patis or fish sauce to taste
- 9Fresh cracked black pepper
- 10a pinch of granulated sugar for a bit of sweetness
- 116 to 7 pieces of okra cut into half
- 121 medium sized Ampalaya (bitter gourd) cut into 8 pieces
- 131 cup of long beans or sitaw, slice into bite size
- 142 medium-sized eggplants cut into 6 pieces
- 152 cups of diced squash or Kalabasa
- 161 cup of water
- 1Heat the frying pan.Advertisement
- 2Saute the garlic until it is golden brown.
- 3Add the onions and stir until onions are translucent.
- 4Now add the ginger and tomatoes and stir, wait until the tomato meat have separated with its skin.
- 5Lastly the pour in the Bagoong a.k.a shrimp paste, add Patis or fish sauce to taste and do not forget the crushed black peppers.Toss them around until they are heated through.
- 6Now it is time for the vegetables.Note: Not all at the same time. Choose which vegetable will be longer to cook. In this recipe that would be the squash, let it boil for about 5 minutes.
- 7Add the long beans, then the okra, and the ampalaya (bitter gourd).Each will take at least 3 minutes before you can add the next vegetable in line.
- 8Add the water and let it all boil for about 3 minutes.
A simple dish that is very easy to prepare for you and your family to enjoy an authentic Filipino vegetable and pork stew or simply Pinakbet.
- 11-2 kilos whole cut pork bellyAdvertisement
- 26 pieces garlic cloves, crushed
- 32 teaspoons peppercorn
- 41 bulb onion, cut into quarters
- 52 tablespoons sea salt
- 61 dried bay leaf
- 7Cooking oil for deep frying
- 1Wash the pork belly clean.Place on a deep pot and add enough water to cover the top of the pork.
- 2Add the following ingredients:garlic cloves, peppercorns and bay leaf. Bring to a boil for about 30-45 minutes, or until tender. Frequently remove all the scum that rises.
- 3When cooked, remove from the pan place on a wire rack to drain all the excess liquid.Pat dry with clean cloth or paper towel.
- 4Refrigerate for several hours.
- 5Heat a generous amount of oil in a pan for deep frying.
- 6Deep fry the cooled pork belly in a low heat for about 30-45 minutes.
- 7Place the cooked pork belly onto a colander or wire rack just to remove all the excess oil.Let it cool completely.
- 8Reheat the pork belly into the same oil for about 10-15 minutes, or until golden brown.Blisters will be noticed. Drain on a plate lined with paper towel.Advertisement
Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this recipe. You can always change things according to what you prefer.
The pictures are just sample photos on how to execute a certain procedure.
- If you have problems with any of these steps, ask a question for more help, or post in the comments section below.
Categories : Ethnic Foods
Recent edits by: Lynn, Rafah Perlado, Christine Cruz