Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
September 11, 2024
Pinakbet is a pre-colonial vegetable based dish originating from Ilocos, the northwestern part of Luzon, Philippines. These days, there are many different variations depending on region and season. This version is Pinakbet Tagalog, which uses shrimp paste bagoong. The original version derives from the Ilocos region of the Philippines, aka, Pinakbet Ilocos. It differs because it uses bagoong isda (fish) or fermented anchovy paste as opposed to shrimp paste.
It is a healthy and delicious meal comprised of an array of vegetables such as okra, bittermelon, eggplant, and squash.
Heat oil (1 Tbsp) in a large wok over medium-high heat. Add onions (½) and garlic (6 cloves), and sauté until the onions are soft.
Add the pork belly (1 lb) and cook until browned.
Stir in the bagoong (2 Tbsp), ensuring the pork is well-coated.
Add the tomatoes (3), squash (1 small), and water (½ cup). Cover and cook for 5-10 minutes, or until the squash is tender and easily pierced with a fork.
Add the remaining vegetables and shrimp (8). Cover and cook until the vegetables reach your desired tenderness. I prefer mine cooked for 5-7 minutes, so they remain crisp, but you can cook them longer if you prefer a softer texture.
Season with fish sauce (2 Tbsp) and adjust seasoning as needed. Serve hot with white rice.
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