Pinakbet Ilocano Recipe

Pakbet or pinakbet is a popular vegetable dish that originated from one of the northern provinces of the Philippines, Ilocos. The vegetables used on this dish are usually grown in the back yard of every villager and are available almost all year long. Bitter Melon, eggplant, okra, and string beans are just some of the vegetables that make-up this delightful dish.  Pakbet is cooked in a clay pot called “Palayok” and  Anchovy sauce (bagoong isda) is used to add flavor.

Where did it come from?

With the Philippines being home to a myriad of vegetables, it’s not uncommon to find recipes that make use of one or more of these delightful goodies. Pinakbet, for instance, is a classic example of how we’ve managed to turn humble vegetables into dishes your whole family won’t be able to get enough of. In fact, pinakbet has become so popular that there are several renditions of this traditional recipe across the country! However, today we’re going back to our roots and enjoying the pinakbet recipe from where it is native. That’s right: Pinakbet Ilocano!

Back then, pinakbet was a dish that found a way into many Filipino farmers’ households They used a lot of their own fresh harvest in this dish to produce a hearty, delightful combination. Affordable and accessible, Filipinos’ love for this meal became widespread across the nation. It’s no surprise that many regions have tried to emulate it or make their own versions.

As the fame of this dish grew, several versions have sprouted. In the National Capital Region (Manila and the nearby cities). Pinakbet is cooked with squash (kalabasa) and bagoong alamang (shrimp paste) is used to give flavor to the dish. This variation is known as “Pakbet Tagalog”.

A very easy-to-cook dish packed with different vitamins and minerals (just limit the bagnet if you are conscious of your health), Pakbet is a dish that is really worth trying. By the way, having an extra cup of rice around might help.

What are the ingredients in Pinakbet Ilocano?

In Pinakbet Ilocano, the main vegetables we use are eggplants, ampalaya (bitter melon), string beans, kamota (sweet potato), okra, onions, and tomatoes. If you’ve had this dish with bright yellow squash, or kalabasa, it’s probably another version you’re enjoying. That one is called Pinakbet Tagalog.

But because it’s Pinakbet Ilocano, we know that Ilocanos absolutely love their meat, too. This is where the mouthwatering bagnet comes in. This deep fried crispy pork belly is an all time Filipino favorite. Bagnet melts in your mouth, and makes every bite that much more satisfying. Double frying is the key to any successful crispy pork belly. And when it pairs with the fresh vegetables of your Pinakbet Ilocano? You’ll need some extra rice for the seconds (and thirds) you’ll be having!

Of course, it isn’t a Pinakbet Ilocano without the additional ingredient of bagoong! In fact, it may not even be Pinakbet at all! Bagoong is savory and satisfying. It gives any dish it comes across that extra depth of flavor. Bagoong lends its unique taste to Pinakbet Ilocano, making it even more perfect with a cup of white rice.

Pinakbet Ilocano is a showcase of the best Ilocanos have to offer: meat, veggies, and the seafood taste bagoong can bring out.

How to Cook it

Now it’s time to show you how to cook Pinakbet Ilocano. The many ingredients might seem rather daunting, but it’s actually a very simple meal to make! In a little less than an hour, this comfort food will be able to grace your dining table.

To start, you need to prep all the ingredients for your Pinakbet Ilocano. Before making this dish, it’s best to have already started on your crispy pork belly. Frying it may take some time, so I advise starting on it in advance. This will give you an easier time when you have to add it in later.

For the vegetables, you have quite the preparation to do! Cut 4 pieces of eggplant into half, and 2 pieces of bitter melon into quarters. Do the same to one piece of kamote. Cut half a bundle of string beans; each piece should measure about 2 inches. Lastly, cube your onions and tomatoes. Let’s start cooking!

In a large pot, pour in 1 ½ cups of water. Once you’ve brought this to a boil, pour in a quarter cup of anchovy sauce, or bagoong isda, and let it boil once more. The fishy smell may start to permeate through your kitchen at this point. 

Then, once your mixture is boiling, add in the vegetables of your recipe. Start with your sweet potato, then your okra, ampalaya, eggplant, string beans, tomatoes, and onion pieces. Stir your vegetables together, then leave your Pinakbet Ilocano to simmer for about fifteen minutes. By now, your vegetables are absorbing all the yummy flavors of your anchovy sauce, as well as mixing with the tastes of the other vegetables.

Lastly, add in your crispy pork belly. Let it simmer alongside the rest of your Pinakbet Ilocano’s ingredients. Once around 5 minutes are up, your dish is finally ready! In a serving bowl, toss in your mix of meat and vegetables and enjoy! Serve your Pinakbet Ilocano to your family, and see how much they’ll love it.

Did you like this recipe? Let us know what you think of this awesome Pinakbet Ilocano!

If you enjoyed this recipe, you can try producing its Tagalog counterpart as well –– this time with the additional ingredient of squash! And if you’re feeling adventurous, add in another Filipino classic, ube, into your list of vegetables! You’d be surprised at how irresistible this combo turns out to be.