Pinakbet

Pinakbet is a popular Filipino dish from the Ilocos Region. It is a savory, hearty stew made from mixed vegetables steamed in fish or shrimp sauce. The word is derived from the Ilocano word pinakebbet, meaning "to shrink" which refers to the shrinking of the vegetables cooked in the recipe.

Ingredients

The main ingredients of Pinakbet are usually eggplant, okra, string beans, bitter melon, tomato, ginger, onion, and garlic. These are sautéed in oil and then steamed in a sauce made from bagoong (fermented fish or shrimp paste), and sometimes pork is added for extra flavor. The dish is typically garnished with lechon kawali (crispy fried pork belly) or chicharon (pork rinds).

Preparation

The preparation of Pinakbet starts with sautéing garlic, onion, and tomatoes in a pan. Then, the bagoong and pork are added and cooked until the pork is browned. The vegetables are added next, starting with those that take the longest to cook. Water is then added, and the dish is simmered until the vegetables are tender and the flavors have melded together. Finally, the dish is garnished with lechon kawali or chicharon before serving.

Variations

There are several variations of Pinakbet across the different regions of the Philippines. In the Tagalog region, for example, squash is often added, and the dish is usually sweeter due to the addition of sugar. In the Visayas and Mindanao, crab or shrimp is often used instead of pork.

Cultural Significance

Pinakbet is a staple in Filipino households and is often served with rice. It is also a common dish served during Filipino gatherings and celebrations. The dish is not only loved for its savory and hearty flavor but also for its nutritional value, as it is packed with vitamins and minerals from the various vegetables used in the recipe.

See Also

• Filipino cuisine
• Ilocos Region
• Bagoong
• Lechon kawali
• Chicharon