Pakbet or pinakbet Ilocano style recipe is another popular Filipino vegetable recipe. Pakbet or pinakbet Ilocano style recipe is a tasty vegetable recipe that is made up of different vegetables, shrimp paste or salted anchovies, pork or dried seafood.
Pinakbet Ilocano style recipe was originated from Ilocos Region called Pakbet Ilokano. Because Filipinos are economical when it comes to their dishes, one way to have pinakbet recipe on their tables is they grow these vegetables in their backyard. One of the good things about this is that the vegetables stay fresh.
Pakbet or pinakbet Ilocano style recipe is a fantastic one pot meal that you can eat on its own if you are in restriction of eating rice. But for those that are not, we are definitely sure that this pakbet recipe will make you keep asking for rice. Pinakbet Ilocano style recipe is absolutely best when paired with fish like fried tilapia, fried bangus or even fried pork liempo will definitely do. One tip to keep in mind, pinakbet recipe is even tastier and great when cooked with lots of tomatoes.
You can use alternative ingredients in cooking pakbet or pinakbet Ilocano style recipe like chicharon (pork cracklings), daing na pusit (dried squid) and daing na hipon (hibe). In this recipe, I used daing na pusit and daing na hipon together. These alternative ingredients needs frying too like the pork and then set aside. Except for the chicharon (pork cracklings), you can just crushed it into tiny bits and pour it into the cooked pinakbet right after you turned off the stove.
Try this Pakbet or pinakbet Ilocano style recipe now and dig in to this healthy vegetable recipe.
PAKBET OR PINAKBET ILOCANO STYLE RECIPE
Preparation Time: 20 MINS.
Cooking Time: 25-30 MINS.
- 1 pork belly (cut into strips) see below description for alternative ingredients
- 1 onion (thinly sliced)
- 2 clove garlic (minced)
- 4-5 Tbsp. Salted anchovies (bagoong isda) adjust the amount for your desired taste
- 5-6 tomatoes (diced)
- 1/4 cup water
- 5 pcs. Okra
- 2 medium size Eggplant (sliced diagonally or round)
- Ampalaya (Bitter Gourd), sliced diagonally thin
- 5 Sigarilyas (Winged seguidillas beans), sliced diagonally
- 1 Bundle string beans (cut into 2-inch long)
- 1/4 Kalabasa (Squash), cut into cubes
- Heat oil in a sauce pan.
- Fry the pork ( or any desired alternative) until golden brown and tender for the pork, golden brown and crispy for the dried seafoods. Set aside.
- Using the same pan, sauté the garlic and onion. Add the shrimp paste and tomatoes.
- Add 1/4 cup water. Cover and let it simmer for 3 minutes.
- Put vegetables on the pan but do not stir (except okra and ampalaya)
- When the vegetables are tender, put the ampalaya and okra, but do not stir. Let it simmer for 5 minutes.
- Plate and serve.
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