Pinakbet is a Filipino-style recipe. It's a dish with different kinds of vegetables; making it a very healthy meal. There are variations in cooking pinakbet. Practice suggests that cooking pinakbet with fish paste would probably be done by an Ilocano cook. Cooking one with shrimp paste however, suggests that the dish is done by a cook from the Southern part of the country. Now, see my own version of cooking pinakbet.
Ingredients in cooking pinakbet:
- cooking oil
- garlic, crushed
- onions, chopped
- pork, cut in bite-size
- tomatoes, cut
- okra, cut in 2
- squash, cut in pieces
- eggplant, cut in the same size as the squash
- yardlong beans (optional for this recipe)
- bitter gourd (optional for this recipe)
- shrimp paste
- hot water
- fish paste and pepper to taste
Let's start cooking pinakbet!
1. Pour the cooking oil in a hot pan. Make sure the pan is under high heat.
2. Saute' a portion of the pork with garlic.
3. Season the pork with shrimp paste and pepper. Set aside.
4. In the same pan, saute' the rest of the garlic.
5. Add in the onions. Mix well until slightly cooked.
6. Add the squash. The squash takes the longest time to cook among all the vegetables in cooking pinakbet.
7. Add the eggplant. Mix well. If you're using yardlong beans, this should follow the squash before mixing in the eggplant.
8. Add the okra and the seasoned pork. Mix well.
9. Add some hot water to allow the flavors to blend together.
10. Put the pan in medium heat.
11. Add the tomatoes last so retain all its juices.
12. Season the dish with shrimp paste and pepper.
13. Cover the pan and let it simmer.
14. Add fish sauce, when necessary.
15. Serve hot with rice.
Make sure the squash and the eggplants are well-done in cooking pinakbet. However, take care not to over cook them. Okra on the other hand, is not much trouble since it easily cooks. The trick is to lower the heat once you add the water.