Pinakbet Tagalog

Pinakbet Tagalog
Pinakbet Tagalog.  I did not realized OPC do not have a Tagalog version of pinakbet with pork. We do have a Pinakbet Tagalog on the archives but it is my tweaked version using ground beef instead of pork for the meat ingredients, click the link Pinakbet to check the recipe.


We also have a Pinakbet Overseas Pinoy Version, instead of using Pinoy vegetables I used substitute vegetables that are available on most Ausie supermarket. It may lack the greens of Pinoy vegetables but I did the trick, I thought those substitute vegetables I used could also be mixed with the usual Pinoy pinakbet vegetables to give more color and appeal, I could try that to soon.

Here is the recipe of my Pinakbet Tagalog.


1 bunch small size eggplant, trimmed, sliced diagonally
1/8 of a whole squash, skinned, deseeded, cut into wedges
1 small bundle string beans, trimmed, cut into 2” lengths
1 bunch okra, trimmed, cut diagonally in half
1-2 pieces long green chili cut crosswise
1/2 kilo pork belly cut into large strips
1/4 kilo small to medium sized shrimps, shelled
2 medium size tomato, chopped
2 medium size onion, peeled, chopped
1/2 head garlic, peeled, crushed, chopped
2-3 thumb size ginger, skinned, cut into thin strips
1/2 cup bagoong alamang
1/4 cup fish sauce
cooking oil
Cooking procedure:

Pinakbet Tagalog - Cooking Procedure

Place the pork in a large sauce pan, add in 1 1/2 cups of water bring to a boil and simmer until all the water has evaporated and start to render fat, add in more oil if required. Now add in the garlic and ginger and stir cook until fragrant. Then add in the onion and tomato and stir cook for another 1 to 2 minutes. Add half of the bagoong alamang, fish sauce and shrimp, continue to stir cook for about a minute. Add in 1 to 1 1/2 cups of water and let boil, simmer for another 1 to 2 minutes. Add in the eggplant, string beans and okra, stir cook for about 2 to 3 minutes. Now add in the squash, chili and the remaining bagoong alamang and continue to stir cook for 5 to 8 minutes or until the vegetables are just half cooked. Season with fish sauce if necessary cook for another minute. Serve immediately.


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