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. I also add patani in it to have a better aroma and to make it tastier. Sometimes, when I cook litson kawali, I set aside some slices to mix with my pinakbet the following day. For the recipe of my litson kawali, click here (Litson Kawali Recipe). Here’s the Ilocano style pinakbet or pakbet…
1/4 kg. sitaw – cut into 2 inches long (if you’re living abroad and sitaw /long beans is not available, you can substitute it with green beans)
1/4 kg. medium sized eggplant – sliced thinly diagonally
1/4 kg. squash – sliced into cubes
1 medium sized ampalaya – sliced diagonally
10 pcs. small sized okra
4 pcs. siling haba (chili fingers/banana peppers)
2 medium sized tomatoes – sliced finely
2 medium sized onions – sliced finely
3 cloves garlic – crushed and minced
1/4 cup patani – peeled
1 finger of ginger – crushed
1/2 kg. pork chop – sliced into strips
1/4 cup fish bagoong sauce
1 cup of water
1) Saute garlic until golden brown, followed by the onion, tomato and ginger.
2) Add the pork and fish bagoong sauce. Mix well and saute until the pork turns into light brown.
3) Add the patani, sitaw and kalabasa, mix carefully then add the water. Simmer for 3-5 minutes.
4) Add the okra and simmer for another 2-4 minutes.
5) Add the ampalaya and eggplant, cover the pot and simmer for another 2-4 minutes. Mix carefully, taste it and add more fish bagoong sauce if desired.
6) Ready to serve with steamed rice. Serve it hot, enjoy!