Pinakbet is a classic Filipino vegetable dish from the Ilocos region, celebrated for its mix of local vegetables and its distinct salty flavor from fermented shrimp or fish paste. This dish is a comforting blend of tender vegetables and savory protein, making it a staple in Filipino households. The name 'Pinakbet' comes from the Ilocano word 'pinakebbet,' meaning 'shriveled,' which refers to the slightly cooked-down state of the vegetables. Whether made with pork belly, shrimp,...
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Heat oil in a pot or deep pan. Sauté the garlic, onions, and tomatoes until the onions are soft and the tomatoes have released their juices.
Add the pork belly and cook until it is lightly browned.
Stir in the fermented shrimp or fish paste and cook for about a minute to blend the flavors.
Pour in water or broth and bring the mixture to a boil. Lower the heat, cover the pot, and let the pork simmer until tender.
Add the squash and long beans first, as they take longer to cook. Let them simmer for a few minutes.
Add the bitter melon, eggplant, and okra. Cover and cook for another few minutes until all the vegetables are tender but still slightly firm.
Taste the dish and adjust the seasoning with salt and pepper if needed. Serve hot with steamed rice.
To reduce the bitterness of the bitter melon, soak it in salted water for 10-15 minutes before cooking.
For a richer flavor, use pork broth instead of water.
If using crispy fried pork like bagnet or lechon kawali, add it towards the end to maintain its crispiness.
Can I use other proteins besides pork belly?
Yes, you can use shrimp, leftover crispy fried pork, or even chicken as an alternative protein.
How do I reduce the bitterness of the bitter melon?
You can soak the sliced bitter melon in salted water for 10-15 minutes before cooking to reduce its bitterness.
Can I make this dish vegetarian?
Yes, you can omit the meat and use vegetable broth instead of water. You can also use a vegetarian-friendly fermented paste or seasoning.
What is the best way to serve Pinakbet?
Pinakbet is best served hot with steamed rice to complement its savory and salty flavors.
Can I prepare Pinakbet in advance?
Yes, Pinakbet can be prepared in advance and reheated. However, the vegetables may become softer upon reheating.
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