Pinakbet Tagalog Recipe

pinakbet recipe

Pinakbet Tagalog Recipe

This is a recipe for Pinakbet or bulanglang that makes use of deep fried crispy pork belly or lechon kawali.

Prep: 5min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 1243 kcal, Carbohydrate 28 g, Protein 5 g, Fat 124 g, Saturated Fat 45 g, Cholesterol 136 mg, Sodium 362 mg, Fiber 7 g, Sugar 9 g, servingSize 1 serving

Ingredients:

1 lb lechon kawali (sliced)
1 piece Knorr Shrimp Cube
12 pieces sitaw (cut into 2 inch length)
1/2 piece kalabasa (cubed)
12 pieces okra
1 piece Chinese eggplant (sliced)
1 piece ampalaya (sliced)
1 piece kamote (cubed (optional))
2 pieces tomato (cubed)
2 thumbs ginger (crushed (optional))
1 piece onion (chopped)
4 cloves garlic (crushed)
2 teaspoons bagoong alamang
2 ½ cups water
3 tablespoons cooking oil
¼ teaspoon ground black pepper

Instruction:

Heat cooking oil in a pot. Saute onion and garlic. Add ginger and continue to cook until the onion softens.
Add lechon kawali. Saute for 1 minute.
Pour water. Let boil.
Add Knorr Shrimp Cube. Cover the pot and cook in medium heat for 20 minutes.
Add tomato and bagoong alamang. Stir. Cover the pot. Cook for 3 minutes.
Put the kalabasa and kamote into the pot. Cook for 7 minutes.
Add sitaw, okra, ampalaya, and eggplant. Stir. Cover the pot and cook for 5 minutes.
Season with ground black pepper and add remaining lechon kawali. Cook for minutes.
Tranfer to a serving plate. Serve. Share and Enjoy!

PINAKBET | THE TASTIEST PINAKBET

FAQ

What is the mixture of pinakbet?

Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce. The word is the contracted from the Ilokano word pinakebbet, meaning “shrunk” or “shriveled.” The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used.

What are the elements of pinakbet?

Bitter melon, eggplant, tomato, ginger, okra, lima beans, chili peppers, parda, winged beans, squash, and bagoong isda or bagoong alamang are common ingredients in pinakbet, all were combined to create the delectable experience that Filipinos are accustomed to.

What is the difference between pakbet and pinakbet?

Pinakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp paste) is used to give flavor to the dish. This variation is known as “Pakbet Tagalog”. The Tagalog version makes use of bagoong alamang or shrimp paste. It is made from krill, which are small shrimp-like crustaceans found in the waters of Asia.

What is the taste of pinakbet?

The tender and earthy sweet taste of the squash, the crunchiness of the green beans, the bitter taste of the bittermelon and the slimy texture of the okra. Furthermore, the taste and texture of each of these vegetables contribute to make this dish a popular staple at my house.

About the author

Helen is an author and editor at helenbackcafe.com, who has a passion for writing about recipes. She loves to experiment with different ingredients and cooking techniques to create delicious and unique dishes.

Among all the foods, pizza holds a special place in her heart, and she loves exploring different variations and toppings to create the perfect slice. Through her writing, Helen hopes to inspire others to get creative in the kitchen and share their love for food with the world.