Pinakbet
Pinakbet is a traditional Filipino cuisine from the Philippines’ northern regions. Pinakbet is a dish comprised of sautéed mixed vegetables in a fish or shrimp sauce. The name comes from the Ilokano word pinakebbet, which means “shrunk.” Bagoong of fermented monamon or other fish is used in the traditional Ilocano pinakbet, but bagoong alamang is used further south. Bitter melon is commonly used, as are eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and other vegetables. Root vegetables and beans such as camote, patani, and kadios are optional. The juvenile marunggay pod is added. Ginger, onions, and garlic are commonly used as seasonings. Kalabasa is usually included.
How to Cook Pinaket Tagalog
Begin by sautéing the onion and garlic together. In my pakbet tagalog, I also add ginger. This component is optional. Before adding the meat, make sure the onion has softened.
Lechon kawali is the pork used in this recipe. Bagnet, fresh pork, or even leftover fried pork can all be used. Cook the pork for 1 to 2 minutes before adding the water. Bring the water to a boil. Knorr Shrimp Cube should be added. This item adds a lovely shrimp flavor to our pinakbet. The pork needs to be tenderized by cooking in water at this point. Cover the pot and simmer the pork until it is soft. For lechon kawali, this will take 20 minutes, and for fresh pork, it would take 40 minutes.
Combine the tomato and bagoong alamang. Add the kalabasa and kamote after a few minutes of cooking. Because these vegetables take longer to cook than the others, they are introduced first. Cooking these for the first time should take no more than 7 minutes.
Cook for 5 minutes with the remaining vegetables. For this phase, I also saved the lechon kawali’s crispy portions. When added near the end of the cooking process, it provides a wonderful texture to the dish. Serve this with heated white rice and freshly ground black pepper. If you want additional sauce on your pinakbet, add a little more water.
Health advantages to eating Pinakbet
Eggplant is one of the most important ingredients in making a vivid Pinakbet dish. It’s one of the numerous ingredients that most versions of this dish include. It also contains numerous nutrients, which is convenient. It’s high in fiber, thus it can assist to keep one’s digestive system in check. It can also help with blood pressure management.
However, eggplant isn’t the only vegetable in the mix with health benefits. Our kalabasa or squash might aid to strengthen your bones. It also contains significant amounts of vitamins A, B6, and C. Ampalaya, commonly known as bitter gourd, has anti-aging and immune-system-supporting qualities. Consuming ampalaya can be a terrific, natural approach to maintaining your skin healthy if you enjoy skincare.
Our Pinakbet recipe also includes onions for a burst of distinct, salty flavor. It can aid bone growth due to its high manganese content. Its phosphorus level can also help your body’s cells perform better. In addition, the tomatoes in our recipe are high in lycopene. This is beneficial for your heart and contains a lot of vitamin A. It, like ampalaya, may keep your skin in good shape. Vitamin A is also beneficial to your vision.
Pinakbet
Equipment
- Pot
- Spoon
Ingredients
- 1 lb lechon kawali sliced
- 1 piece Knorr Shrimp Cube
- 12 pieces sitaw cut into 2 inch length
- 1/2 piece kalabasa cubed
- 12 pieces okra
- 1 piece Chinese eggplant sliced
- 1 piece ampalaya sliced
- 1 piece kamote cubed (optional)
- 2 pieces tomato cubed
- 2 thumbs ginger crushed (optional)
- 1 piece onion chopped
- 4 cloves garlic crushed
- 2 teaspoons bagoong alamang
- 2 ½ cups water
- 3 tablespoons cooking oil
- ¼ teaspoon ground black pepper
Instructions
- In a pot, heat the cooking oil. Onion and garlic should be sautéed. Cook until the onion softens, then add the ginger.
- Add lechon kawali. Saute for 1 minute.
- Pour water. Let boil.
- Knorr Shrimp Cube is added. Cook for 20 minutes on medium heat, covered.
- Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes
- Put the kalabasa and kamote into the pot. Cook for 7 minutes.
- Add the sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
- Add the remaining lechon kawali and season with ground black pepper. Cook for minutes.
- Tranfer to a serving plate. Serve. Share and Enjoy!