Pinakbet Tagalog is nutritious as it is delicious! A colorful medley of local vegetables,pork belly, and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat.
One of the fondest memories growing up were the weekends my Family and I sat down to a lunch of our grandmother’s cook. I am sure, that i like this type of cuisine it is because its full of nutrients to our body also this king of cuisine can give benefits to our body that’s why this is my top cuisine in the Philippine. Some’s of the typical kids, we would have preferred spaghetti or chicken Barbecues over this pungent vegetable stew given a choice, but we gobbled our food like there was nothing else we’d rather eat.
I think gathering around the table to partake of the meal family made it more memorable, And the fact this is my grandmother cooking made a simple ingredients but with a special dinner.
Pinakbet or Pakbet is a mixed vegetable stew with pork slices that originally came from the Ilocos region. The original Ilocano version uses “bagoong isda” which is a sauce made with fermented fish.
As the dish became popular in the surrounding areas, different versions took root. The Pinakbet Tagalog, which is how the version from south of Ilocos (Manila and adjacent areas) is called, uses shrimp paste for flavor. This recipe here is the latter.
Today I have 4 Steps on Cooking the Pinakbet
There are different ways and versions in cooking Pinakbet. Basically, it involves these simple steps:
- Brown pork in hot oil.
- Saute garlic, onions, and tomatoes.
- Add shrimp paste.
- Add the vegetables and water. Quickest vegetable to cook comes last. Cook until vegetables are tender.
There are Different versions of pinakbet
1 Pinakbet with shrimp
2 Pinakbet with tokwa
3 Pinakbet with Fried Fish
4 Pinakbet with Pork
5 Pinakbet with Chicken
Posted By Augustine Picon
Group 4 blog 