AnythingGoesHere

Wikipedia.com describes Pinakbet or pakbet as a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word “pinakebbet”, meaning shrunk or shrivelled. The original Ilocano pinakbet uses bugguong, of fermented monamon or other fish, while further south, bagoong alamang is used. Usually, its most basic vegetables used in this dish include native bitter melon, eggplant, tomato, ginger, okra, string beans, lima beans, chili peppers and various Filipino vegetables like parda, winged beans, and such. A Tagalog version usually includes calabaza (squash). Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households. As its name suggests, it is usually cooked until almost dry and shrivelled, however, the flavors of the vegetables are emphasized and accentuated with the help of bugguong. In some cases, lechon, chicharon, or other meats (most commonly pork) is added. It is considered a very healthy dish, and convenient in relation to the harsh and rugged, yet fruitful Northern and Ilocos regions of the Philippines. The history of this dish is derived from such.

 

The basic ingredients are the following:

1 1/2 cups water
1/2 pound pork
3 cloves garlic
1 teaspoon ginger
1/4 cup bagoong (a.k.a. salted fish sauce or shrimp paste)
4 eggplants
1/3 cup tomatoes
2 pieces ampalaya (bitter melon) or amargoso
1/2 teaspoon monosodium glutamate (optional)
Salt

 

Procedure:

Slice the pork into strips. Mince the garlic, chop the ginger, and tomatoes. Quarter the eggplant and ampalaya or amargoso.Bring the water to a boil in a medium saucepan. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender. Add the ampalaya or amargoso and eggplant and simmer until done. Add MSG and salt to taste.

Makes 4 servings.

 

 

One exotic ingredient is “shrimp paste,” known as “bagoong” if you have access to an Asian or Filipino store. Its main contribution is to add salt and a fishy taste. An easy substitute would be liquid “fish sauce” made from anchovies and found in many Southeast Asian cuisines. If you don’t have either of these, just add salt to taste. Another ingredient you might not be familiar with is “bitter melon.” This is widely available in Asian food stores and farmers’ markets here on the West Coast, but I don’t know about other places. It’s shaped like a big, bumpy, green banana.

 

 

 

Alternatively, you can do the following:

 

Saute garlic, ginger and onion in oil or other liquid. Add the eggplant, green beans, okra, carrot, and pork cubes with shrimp paste and water. Stir briefly and cook for about 3 minutes. Add the tomatoes, shrimps and bitter melon and stir again briefly. Cover and simmer over low heat for about 5 minutes.

 

 

Per serving:

3041 Calories (kcal)

232g Total Fat

(66% calories from fat)

83g Protein

176g Carbohydrate

111mg Cholesterol

281mg Sodium

Food Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 33 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates

Have fun and enjoy your meal!