Pinakbet or Pakbet

Pinakbet or Pakbet (Meat and Vegetable Stew with Shrimp Paste) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste.   One of my favorite when it comes to vegetables dishes as long as not overcooked. I'm not a fan of bitter melon, so I sliced it into small pieces that I can swallow directly. This recipe is a variation from Ilocos Region called "Pakbet Ilokano". Happy cooking.

Estimated Preparation and Cooking Time: 40-50 minutes. Good for 3-5 person.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1/4 lbs. shrimp, peeled and deveined(optional)
1/2 squash, chopped into 2x1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Serve with rice. Share and Enjoy!

Notes:
1. Some is allergic to shrimp paste, you may substitute with fish sauce(patis) instead.

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Binagoongang Baboy (Pork Sauteed in Shrimp Paste).

INGREDIENTS:
1 kg pork liempo or any other part with fat(cut into chunk cubes)
1/2 cup bagoong alamang (pre-sauteed salted shrimp paste)
1/2 head garlic, minced
1 large size onion, chopped
2 large size tomato, chopped
3 pcs. bay leaf
1 teaspoon black pepper, cracked
4 chili peppers (minced)
1/2 cup vinegar
4 tablespoons brown sugar
1 eggplant; cut in slices
cooking oil

PROCEDURES:
Part 1
1. Wash pork thoroughly
2. Put the pork in a sauce pan then add 3 cups of water, bay leaf and black pepper.
3. Bring to a boil and simmer for 20-30 minutes or until tender and start to render oil.
4. Add more water as necessary.
5. Stir fry pork until color turn to light brown and start to sizzle, set aside.

Part 2
1. In the same pan, fry eggplants until color turn to brown. Put in the strainer and set aside.

Part 3
1. Saute garlic, onion, chili peppers and tomatoes for a few minutes until soft and wilted.
2. Add pork and salted shrimp paste.
3. Cover and cook for another 5 minutes stirring occasionally until done.
4. Add vinegar and season with brown sugar.
5. Continue cooking for another 5-10 minutes in low fire.
6. Serve hot

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