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Sunday, April 6, 2008

Pinakbet Ilocano

One of my favorite Filipino recipes is Pinakbet. We always had this recipe in our house way back when I was still there in the Philippines. There are many variations of cooking Pinakbet but I like the Ilocano style with ampalaya. I think pinakbet is not complete without it. I won't get tired eating pinakbet even everyday. Hmmm... yummy.

Pinakbet Ilocano


* 1 tbsp. vegetable oil
* 2 tbsp. garlic, minced
* 1 large onion, chopped
* 1/4 kilo pork, thinly diced
* 7 small tomatoes, cubed
* 4 tbsp. bagoong
* 1 cup warm water
* 2 medium sized eggplants, sliced
* 1 medium sized Ampalaya
* 5 medium sized okra (ladies fingers)


1. Heat Oil in a saucepan and saute garlic and onions.
2. Add pork and half a cup of warm water. Stir and cook until meat is soft.
3. Add ginger and tomatoes and cook for 10 minutes.
4. Add the bagoong and remaining half-cup water. Bring to boil.
5. Mix in the Amplaya, eggplants and okra.
6. Simmer for 15 minutes. Serve Immediately.

Here's a video for Pinakbet.


kerslyn said...

hello! are u an Ilocano mommy? My mother is a pure Ilocano. I love eating pinakbet but what we use is the bagoong (fish paste)....not the alamang (shrimp paste). guess, it's the Bisaya's that cooks pinakbet using shrimp paste.

MyCusina said...

Pinakbet is one my fave...again i tried making it still not the same.

Dana said...

OMG, I love penakbet and I miss it so bad!!!!!! Will have to cook it very soon! :)

Anonymous said...

this is not authentic ilocano style pinacbet.

Anonymous said...

I'm not pure Ilocano, but we live in the Far North of the Philippines. the way you cook pinakbet is different from ours, yet the ingredients are almost the same, except that we never add ginger.
In a "banga" (palayok) or casserole, we first cook the pork with small amount of water. when almost done and oil extracted from the meat, that will be the time that we are putting all the ingredients inside the casserole. cover and leave till done. we don't stir it, instead just tossing while inside the covered casserole or banga.

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