Originating in the northern regions of the Philippines, Pinakbet Ilocano is an indigenous Filipino dish cooked with a combination of selected vegetables, sautéed in fish sauce and bagoong alamang or shrimp paste. This traditional Ilocano recipe consists of healthy-rich, vegetable medley of ampalaya(bitter melon), eggplants, squash, okra and sitaw(long beans).
Over time, this exotic Ilocano dish has become known nationwide, even worldwide. The Tagalogs have their own version of the dish. Here’s a look on Millie’s version of this unique, deliciously tasting, Tagalog Pinakbet recipe.
Ingredients: 3-4 servings
1 lb. pork belly cubes
1 lb. shrimps, cleaned & deveined
3 tbsp. bagoong alamang(shrimp paste)
1/3 of a summer squash, cut in cubes
2 sliced eggplants(elongated eggplants)
2 ampalayas(bitter gourd), thinly sliced
8 pieces of okra, sliced in halves
4-6 stalks of sitaw(long beans), cut in 1nch lengths
1/2 medium, sliced onion
2 medium, sliced tomatoes
2 cloves of garlic, chopped
1/2 tsp crushed black peppers
1/2 tsp salt
2 cups water
Cooking Preparation:
- First thing first, wash and cut ampalaya(bitter gourd) in halves, use a scoop or spoon to remove the seeds, then slice ampalaya in thin sizes. Immerge sliced ampalaya into a bowl of salted water(1/2 tsp salt). Leave it to soak in for 10-15 minutes.
- Drain the salted water and squeeze the juice of the bitter gourd. This process will help reduce its bitter taste. Rinse the bitter melon with fresh running water on a strainer, then set aside.
- Wash, clean and devein shrimps and set aside. Wash and dry pork belly and cut them into small cubes, then set aside. Place bagoong alamang on a small strainer and wash off excess salt off of it through a running water. Set it aside.
- Wash and cut eggplants in halves, then slice them in medium thickness. Peel off a third portion of summer squash and cut squash in cubes. Wash and remove okra edges, then cut them in halves. Wash and remove thing string around the sitaw(long beans) stalks, then cut each stalk at an inch in lengths. Chop onions and garlic in tiny cubes. Set all aside in place.
- Pour about a half a cup of water on a heated cooking pan or wok. Drop the pork belly cubes and let it boil for 5-10 minutes, or until pork belly starts to brown, and water is completely drained. Remove pork and set aside.
- On the same pan, use a portion of the oil produced by the pork belly(remove excess oil if there is) to sauté onions and garlic. Bring back the pork belly and stir to combine with garlic and onion.
- Apply bagoong, followed by the tomato slices. Stir and smash tomatoes with a spoon until soft. Add shrimps and thoroughly combine ingredients. Add water and stir ingredients. Adjust heat temperature to low and leave it to boil for 15-20 minutes until pork is tender.
- Apply the squash, stir to combine then let the squash cook for 2 minutes until soft. Add the rest of the remaining veggies(eggplants, okra, eggplants, sitaw and ampalaya). Add more water if needed to maintain the sauce. Season with salt and water, then leave it to allow the last group of vegetables to cook.
- Serve this savory, Tagalog Pinakbet recipe hot, with steamed rice.
Tip: Try squeezing a slice of calamansi or lime on Pinakbet prior to consumption.
