As an Ilocano you already know what Pinakbet is. This is the most-cooked ilocano dish here in the Philippines. It is usually made from vegetables like long beans, eggplant, bitter-gourd, okra, squash, and sigarilyas. It is sauteed and cooked together with fish sauce or shrimp paste, some prefer shrimp paste because it is easier to find even in mini stores in the neighborhood. I've learned to eat this dish when I'm in high school because most kids before and even today do not like vegetables. The typical meat that was combined with this was pork but to give it a twist I've used our left over Lechon Cebu that we bought from the supermarket. Lechon Cebu alone was flavorful enough to give flare on the vegetables. The best partner for this dish was crispy fried fish. I hope you can enjoy and like this dish.
Ingredients
1/2 kilo Lechon Cebu or Pork (diced)
2 medium onion (julliened)
5 cloves garlic (crushed)
1/2 cup long beans
1/4 cup bitter gourd
1/2 cup eggplant
1/2 cup squash
5 pcs. sigarilyas
5 pcs. okra
1/4 cup shrimp paste
1 cup water
salt and pepper to taste
4 tsp oil
Instructions
1. Cut the vegetables into serving size. Make sure to cut it in proper proportion to each other for better appearance.
2. Heat oil in a large pan, saute garlic until golden brown and onions.
3. Add the pork and simmer for 5 minutes then combine the water. Wait to boil.
4. Put the long beans, bitter-gourd and squash. Simmer for 3-5 minutes.
5. Add the rest of the vegetables and shrimp paste.
6. Sprinkle some salt and pepper to taste. It is best not to overcook vegetables so that it's still full of vitamins and minerals.
Just got Lucky!
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