How To Cook Pinakbet (Ilocano Style) –Here is another
version of Pinakbet. In the Philippines,
there are two main versions of this dish, the Ilocano and Tagalog versions. In
September this year, I have shared with you my Tagalog style Pinakbet and now I
am going to share with you the Ilocano version. This dish is easier than the
other version because you don’t need to saute the garlic and onions here unlike
the other one but instead of we are going to put the whole sweet onions and we
don’t need oil to cook this one. There are many kinds of vegetables we can use
in cooking this dish but we are going to use the most common vegetables used in
cooking Pinakbet. You can use any vegetable that you think would be good to combine
with the vegetbales we are going to use in this recipe but make sure it will
not ruin the taste of our dish and make sure you won’t use too much Alubaybay
fish sauce because fish sauce is salty. Here is how to cook Pinakbet (Ilocano
Style):
Ingredients
½ kilo of boneless pork (diced)
2 large size onions (quartered)
¼ cup of boneless alubaybay fish sauce (bagoong isda)
2 cups of water
5 regular size eggplants (cut into desire sizes but don’t
cut too small)
5 pieces of medium size tomatoes (cut into 4 pieces each)
6 pieces of Okra (cut into 2 pieces each)
1 cup of Ampalaya fruit (Bitter gourd) cut into 4 pieces
each
Cooking Procedure
- In a pot, boil the water.
- Add the pork and simmer until the pork is cooked.
- Add the eggplant, Okra and Ampalaya.
- Add the fish sauce. Simmer until the vegetables are cooked.
- Remove from heat and serve.
Try this version of Pinakbet:
Disclaimer: The author of this blog does not claim the
ownership of this video.
Video source: www.youtube.com
HOW TO COOK PINAKBET (ILOCANO STYLE)
