Pinakbet

Pinakbet is a vegetable dish known all over the Philippines, but which no one

cooks as deliciously as the Ilokanos. The Ilokanos say they can tell if a pinakbet

was prepared by an Ilokano or not. Pampangos and Tagalogs cut ampalaya

(bitter gourd), the main ingredient of pinakbet, into quarters and this, Ilokanos feel,

allows too much water and salt in, which shrinks and toughens the vegetable.

Ilokanos cut the ampalaya of their pinakbet lengthwise, and only on one side, leaving

the opposite side uncut, like a hotdog bun, so that it opens like a hinge. In addition,

Ilokanos include a bit of the stem in the last slice of the eggplant which is cut in four

halfway through so it opens like a flower.

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 shriveled and the flavors of the vegetables are emphasized

and accentuated by bagoong (shrimp paste). In some cases, lechon, chicharon,

or other meats (most commonly pork) are 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.

Ingredients:

Estimated Time Cooking: 35 minutes

1.    In a cooking pan, heat oil and fry the pork until brown,

remove the from the pan and set aside.2

2.    On the same pan, saute garlic, onion, ginger and tomatoes.

3.  In a casserole, boil water and add bagoong.

4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger

   and tomatoes. Bring to a boil and simmer for 10 minutes.

5. Add in all the vegetables and cook until the vegetables are done, careful

   not to overcook.

6. Salt and pepper to taste.