The TRADITIONAL ILOCANO PINAKBET that I grew up with, is a ONE POT RECIPE, all the ingredients are all cooked together.
Except for the “sahog” I used FRIED PORK BELLY, but the ILOCOS BAGNET is also used it available.
PINAKBET, PAKBET ILOCANO with CABBAGE and FRIED PORK BELLY, as the title suggest, I also added some cabbage in addition to the usual Ilocano pinakbet vegetables. Caabage is one of the vegetable crops being planted in my Province besides tobacco. The addition of cabbages is not unusual especially during cabbage season.
Traditionally bagoong na isdang monamon is used, but for my recipe I used the boneless bagoong na isda which is readily available anywhere. Using the boneless bagoong also eliminated the need to dilute the bagoong and filter out the fish bones.
There are no hard rules on the type and quantity of pinakbet vegetables, usually any available vegetables at the time of cooking can be use.
Usually the Ilocano Pinakbet is salty, off course you can cook it according to your saltiness preference.
The cooking time is also on the long side, the vegetables has to be cooked until wilted, or “kumebbet” or “kulubot”. Do not bother stirring the vegetables during cooking, The vegetables are added in any particular order or already physically mixed.
This recipe is based on how my grandparents cooked it in the province.
You can also find Ilocano pinakbet on out Overseas Pinoy Cooking Website.
https://www.overseaspinoycooking.net/search/label/Pinakbet
#OverseasPinoyCooking
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Song: Vendredi - Deep Sea
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Video Link: https://youtu.be/XlzOXLOMiOY