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Pinakbet Dish

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. Pinakbet is a Filipino vegetable dish. It is composed of a variety of vegetables and it also has a protein component. I made use of lechon kawali or crispy deep-fried pork belly for this recipe. This recipe is a variation of the popular Pinakbet Ilocano.

Pinakbet (also called pakbet or pinak bet) is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made from mixed vegetables sautéed in fish or shrimp sauce.[1] The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled."[2] The original Ilocano pinakbet uses bagoong of fermented monamon or other fish, for seasoning sauce, while further south, bagoong alamang is used. The dish usually includes bitter melon (ampalaya).[3] Other vegetables used include eggplant, tomato, okra, string beans, chili peppers, parda, winged beans, and others. Root crops and some beans like camote, patani, kadios are optionally added. The young pod of marunggay is added. It is usually spiced with ginger, onions, or garlic. A Tagalog version typically includes calabaza (kalabasa).

#Filipino Dish