Lynley’s Pinakbet Ilokano, enhanced with savory liempo (pork belly), is a unique blend of flavors. Combining the rich taste of pork belly and pungent fermented fish sauce with diverse vegetables, it presents a hearty, satisfying meal. His cooking method stays true to the traditional Filipino vegetable recipe, beginning with sautéing garlic, onions, and tomatoes in oil. The liempo is added next and is allowed to brown slightly before introducing the vegetables. Bitter melon is first due to its longer cooking time, followed by the remaining veggies and seasoning sauce.

The dish simmers until the vegetables are tender, and the flavors harmoniously meld. This nutritious and flavorful meal is the epitome of delicious, wholesome Filipino cuisine. Lynley’s twist on Pinakbet Ilokano with Liempo is a gastronomic adventure you shouldn’t miss. So, delve into the Filipino culinary tradition with Lynley’s Pinakbet Ilokano. This well-balanced dish, full of vibrant vegetables and succulent liempo, is a testimony to the richness of Filipino vegetable recipes. Each serving is a celebration of textures and flavors, bringing together the best of Filipino cooking traditions. Don’t miss out on this gastronomic experience, showcasing the incredible depth and variety of Filipino cuisine.

Ingredients: 2-3 servings

1 lb. pork belly Liempo
1 tomato, sliced in 4 quarters
2 cloves of chopped garlic
1/2 medium, chopped onion
1 large, sliced Ampalaya(bitter melon)
4-6 pieces of okra
3-6 stalks of sitaw(long beans), cut in 1 inch length slices
1-2 elongated eggplants, sliced in cubes
Fish bagoong
2-3 tbsp. cooking oil
salt for the liempo boiling

Cooking Preparations:

  1. Clean and boil the liemp (pork Belly) with salt until fork tender. When cooked slice into strips, then set aside.
  2. Strain the fish bagoong in small bowl. Depending on your salty taste preference, obtain about 2-3 tablespoon of sauce, by smooshing fish bagoong in warm water. On a separate pot, boil about a cup of water. Keep it hot as you set it aside.
  3. On a pot, sauté onions and garlic on a heated cooking oil, until they turn slightly brown. Add the liempo(marinated pork belly) strips, continue to stir until lightly browned.
  4. Add the quartered tomatoes in the mix, mash tomatoes with the spoon until they turn mushy, apply 2-3 tablespoon of the fish bagoong sauce to season. Stir to combine mixture. Reduce heat to medium. add all the vegetable ingredients, leave them unmixed on top. Cover the pot with its lid, adjust the heat to low, leave, Pinakbet Liempo recipe, cooking for 2-3 minutes.
  5. While it’s cooking, lift the securely covered pot and shake it a few times to combine all ingredients. Place it back to the fire, the repeat the same procedure 3x every 3 minutes, until all ingredients are cooked.
  6. Remove from the heat, transfer delicious Pinakbet Ilokano with Liempo hot, with steamed rice. Umayka ditoy, mangan ka pay! 🙂

Tip: Just a quick info for anyone who may wonder what “Liempo” or Lyempo (Tagalog) means; it’s an acquired Spanish term for a pork belly that’s marinated in chopped garlic, vinegar, salt and crushed black peppers, prior to grilling. An excellent ingredient for a Pinakbet Liempo recipe!