Bulanglang and Pinakbet what is the difference between the two? Though the ingredients might be the same the way it is cooked and flavoured is different, as a start we can safely say that Bulanglang is the recipe of the Tagalog’s and Pinakbet is for the Ilocano’s. Another difference is the cooking method while Pinakbet is dry and stir fried, Bulanglang on the other hand is boiled and having said that traditionally the stock used for it is rice wash. Finally Pinakbet is flavoured with bagoong alamang (fermented shrimps) while Bulanglang is flavoured with bagoong monamon (fermented anchovies). But for me regardless of the differences I like them both, they suit well in different situations like Pinakbet is a great summer dish best paired with bagnet while Bulanglang is good for winter or cold rainy days with matching dried or smoked fish.
1/2 cup pork belly, cut into small cubes
1/2 cup shrimps, deveined
1/3 medium sized butternut squash, peeled and cubed
1 bundle string beans, sliced
2 pieces eggplant, sliced
10-15 pcs okra, sliced
4 cups rice wash
6 cloves garlic, minced
1 red onion, chopped
4 pcs tomatoes, chopped
2 tablespoons bagoong alamang (fermented shrimp paste), if you cant find this use sea salt
freshly ground black pepper
- In a pot add oil and pork then cook until brown and crispy. Remove from pot then set aside.
- Add garlic and onion and sauté for a minute; add tomatoes and sauté until it becomes soft.
- Add okra and string beans, stir fry for 2 minutes.
- Add butternut squash and eggplants and stir fry for a minute.
- Pour in rice wash then add the shrimps and bagoong, bring to a boil and simmer for 5 minutes or until vegetables are cooked.
- Season with freshly ground black pepper then serve.