Pinakbet

Pinakbet or pakbet is a popular vegetable dish in the Philippines which originated in Ilocos Region, the word pinakbet is derived from the Ilocano word pinakebbet, meaning “shrunk” or “shrivelled”.

Pinakbet or pakbet is a popular vegetable dish in the Philippines which originated in Ilocos Region, the word pinakbet is derived from the Ilocano word pinakebbet, meaning “shrunk” or “shrivelled”. It is cooked with a different variety of vegetables such as bitter melon, string beans, eggplants, okra, tomatoes, lima beans, etc. (the list can go on) and flavoured with bagoong. It is a good dish on its own but it is better when paired with meat usually fried fish or grilled pork. My version would be a simplified version as it’s hard to find bitter melon in where I live and it is seasonal as well.

So for the veggie lovers try this one out, it’s the Filipino version of the Ratatouille.

Pinakbet

★★★★★ 5 from 9 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 4-5 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Pinakbet or pakbet is a popular vegetable dish in the Philippines which originated in Ilocos Region, the word pinakbet is derived from the Ilocano word pinakebbet, meaning “shrunk” or “shrivelled”.

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Ingredients

Scale 1x2x3x

• 2 small Asian eggplant, sliced into 2 inch pieces
• 1 bunch string beans, sliced into 2 inch pieces
• 300g okra, sliced into 2 inch pieces
• 1/4 squash or buttercup, sliced roughly 1 inch
• 1 large bitter melon, sliced
• 150g shrimps, shelled and deveined (optional)
• 150g pork belly, cubed
• 2 pcs tomatoes, diced
• 1 red onion, finely chopped
• 1/2 head garlic, minced
• 2 tbsp bagoong monamon
• 1 tbsp sugar (optional, some love this with a hint of sweetness)
• fish sauce or sea salt
• freshly ground black pepper
• oil
• 1 cup water

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Instructions

1. In a pan sauté garlic, onion and tomatoes in oil.
2. Add pork pieces and brown evenly.
3. Add squash and okra continuously pan frying for 2 minutes, bring the heat to low and cover for 5 minutes
4. Add string beans, bitter melon and eggplants pan fry pan fry for additional 2 minutes.
5. Add water, sugar, shrimps and bagoong monamon, cover and simmer for 5-8 minutes in medium heat until vegetables are cooked.
6. Season with pepper add fish sauce/salt if needed.

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