Pinakbet or pakbet is a popular Ilocano dish, from the northern regions of the Philippines, although it has become popular throughout the archipelago. The word is the contracted form of the Ilocano word "pinakebbet", meaning shrunk or shrivelled.

But I'm going to show you a Kapampangan's version of Pakbet.


* 1/2 pound pork (liempo with skin & fat)

* 4 Cloves garlic

* 1 Onion medium size

* 1/4 cup Shrimp Paste (Bagoong Alamang)

* 4 Eggplants (Long or round)

* 1 handful of Okra

* 1/2 cup tomatoes

* 2 pieces ampalaya (Bitter Melon)

* Corn Oil

* 1 Pork Cube (Maggi or Knorr)

* Salt

Cooking Procedure:

1. Get a casserole or a wok saute' garlic, onion, pork sliced in strips, tomatoes and shrimp paste.

2. Add the diagonally sliced eggplants, bitter melon and Okra.

3. Add Pork cube and salt to taste.

3. Simmer it until the pork and vegies are cooked.

I prefer the veggies half cooked.

Tip: Some people pour water when they cook Pinakbet but this makes the dish watery unless you want it like a soup. Vegetables already have water in it and it comes out when you cook it.


I saw a video in youtube on how to cook Pinakbet. This video does not relate with my recipe. This is just to give you an idea.



Anonymous said...

this is not the proper way to cook pinakbet ilokanos used to mixed all vegies in a pot or a casserole then put on the top the sauted pork meat along with bagoong, sliced onion leeks, ginger and quartered tomatoes, cover the pot then cook until your vegies are all done . TIPS:to make your eggplant become shrivelled add some oil

Pinoycook said...

Hi Anonymous, thanks for your contribution. The recipe posted here is a Kapampangan (people from Pampanga) version of a Pinakbet and not an Ilocano, I guess you didn't read it thoroughly. And Kapampangan does not include ginger on their Pinakbet.

Happy eating! :)

paul mark said...

anonymous is ryt though, But Cagayanos cook Pinakbet without Pork on it, Just Grilled fish, and not Shrimp(Bagoong) instead Fish Sauce. It too way healthier Pinakbet instead of Sauteing.

saeid said...

please don't destroy the originality of the food, if it's pinakbet, it's an ilocano food, it has ginger, use bagoong ( anchovy sauce ) squash ( kalabasa ), sitaw,
okra, talong, ampalaya. u can use either, pork, shrimps, or grilled. if u cook Bicol express, u can't use Pampanga style Bicol express. Don't destroy the originality of our filipino cuisine please.

saeid said...

i mean u can use either shrimp, pork, or grilled fish to the pinakbet.

Nescafe said...

...mga hunghang...kung anong trip ng nagluluto eh wag nyo pakialaman...kung gusto nyo eh magluto kayo ng trip nyo lutuin...kung kapampangan ang magluto eh hayaan nyo gawin nya style nya....kung ilakano ang magluto eh hayaan nyo cya sa style nya...

kaya hindi umaasenso ang pilipinas dahil puro kayo angal...

angal kayo ng angal wala naman kayo maicontribute! leche...

nu ilokana ka baket, ket baybayam isuna ang agluto iti kayat na! naawatam...ket nu umangal ka ket di agaramid ka met itti website mo!... ayna appo...dayta ugalim ket makaluma!...ilokano ak nga puro, ngem makabago at marunong gumalang!