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.
- 1/2 cup pork belly, cut into small cubes
- 1/2 cup small shrimps, deveined
- 1/3 medium sized butternut squash, peeled and cubed
- 1 medium palota / loofah, sliced
- 1/2 small upo / bottle gourd, sliced
- 15 pcs okra, sliced
- 1 cup packed baby spinach or 1/2 cup packed malunggay / moringa
- 4 cups rice wash
- 6 cloves garlic, minced
- 1 red onion, chopped
- 2 large 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 butternut squash stir fry for 2 minutes.
- Add bottle grourd and okra then stir fry for 2 minutes.
- Add loofah then stir fry for 2 minutes.
- Pour in rice wash then add the browned pork, shrimps, bagoong and spinach / moringa leaves, bring to a boil and simmer for 5 minutes or until vegetables are cooked.
- Season with freshly ground black pepper then serve.