Pinakbet Ilocano Best Easy Recipe Of Filipino

Pinakbet Ilocano Recipe

Pinakbet Ilocano, some of the time called Pakbet, is a dish produced using an assortment and bright vegetables. In the long Ilocano custom, the manner in which we cook it is to just heat up every one of the vegetables with water and bagoong. There is no sautéing included in cooking the dish, then again, actually when you fry a slice of meat as an extra fixing. I experienced childhood in an Ilocano territory of La Union and I will share with you how we set up the vegetables and cook this dish.

The principal thing that I did was, I made a combination of 1 cup water and 1/4 cup bagoong. I heat up this blend into a pot and put the vegetables individually as per which one is longer to be cooked. I originally added the squash, followed, by the tomato. At the point when the squash is half done, I added the okra, ampalaya, and eggplant. There are different vegetables that can be added to Pinakbet like string beans and a kamote yet I simply don’t have it accessible. Assuming that sauce runs dry while the vegetable isn’t yet completely cooked, then, at that point, basically add more combination of water and bagoong. At the point when every one of the vegetables is cooked, top the seared pork gut and chicharron to the cooked vegetables. That was about it and the dish is finished.

While setting up the ampalaya, sprinkle with salt and put away to 10 minutes to eliminate the sharpness in it – wash it a short time later. Additionally, it is proposed to cut the eggplant when you are going to add it to the dish to stay new and on a great surface.


  • 1 cup water
  • 1/4 cup bagoong
  • 1/4 lb. pork belly, sliced into 1/4 inch thick
  • 1 tomato, sliced
  • 1/4 medium squash, cut in chunks
  • 8 okras, cut diagonally in half
  • 1 ampalaya, cut in chunks
  • 1 eggplant, cut in chunks
  • chicharron
  1. In a bowl, make a mixture of 1 cup water and 1/4 bagoong. Set aside the mixture.
  2. Heat oil in a pan over medium-high heat, and sauté pork belly until all sides are browned and fat rendered. Remove meat from the pan and set aside.
  3. In a pot, pour the mixture of water and bagoong. Simmer and add the squash.
  4. Cook until the squash is half done, then add the tomatoes.
  5. Continue to simmer until tomato is soft and then add the ampalaya, okra, eggplant. When sauce runs dry while vegetables are not yet cooked, simply pour an additional mixture of water and bagoong.
  6. When the dish is, top the sauteed pork belly and some chicharron.
  7. Remove from pot and transfer it to a serving plate.
  8. Serve and enjoy.

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