Pinakbet is a vegetable dish known all over the Philippines, but no one cooks as deliciously as the Ilokanos. The original Ilocano pinakbet uses bagoong, of fermented monamon or other fish.
The basic vegetables used in this dish include native bittergourd, eggplant, tomato, okra, string beans, lima beans, chili peppers , parda and winged beans. The Tagalog version usually includes calabaza. Most of these vegetables are easily accessible, and are grown in backyards and gardens of most Ilocano households.
- 300 g bagnet (pork crackling), sliced
- 2 tsp oil
- 1.5 tbsp crushed garlic
- 150 g shallots
- 500 g ripe tomatoes
- 75 ml bagoong isda (anchovy sauce), strained
- 150 g okra
- 150 g small ampalaya, quartered
- 300 g eggplants, sliced
- Heat the oil in a casserole and saute the garlic, shallots, tomatoes and pork crackling until the liquid has completely reduced, then add anchovy sauce. From this point on, do not stir.
- Continue to simmer until the sauce is thick, then add the okra, ampalaya, and eggplant. Cover the casserole and cook for a further 5 minutes.