It was a Saturday. Since my kids didn’t have school and my husband was at home, we decided to head out and visit my aunt and my niece – Clari, the main blogger. The original plan was to go to the park and eat out but Clari was busy editing our blogs and videos. SO, my aunt and I decided to cook instead.
Dining out is fun BUT home-cooked meals are BETTER! After checking what we have available and seeing two packs of unopened chicharon, PINAKBET came to mind!
Pakbet? No, it’s pinakbet!
Yes, there is a Filipino dish called “pakbet”. This is an Ilokano dish made of vegetables and the requisite ampalaya (bitter melon) cooked with bagoong isda or fish paste. It’s best to cook in a clay pot without stirring just shaking. (Yes. Shaken, not stirred like James Bond’s fave drink.) We love this dish BUT we chose to make pinakbet because of the chicharon.
In case, you don’t know. Chicharon is a crackling made from pork or chicken skin.
Pinakbet is the version of Ilokano pakbet. Here, other kinds of vegetables are used instead of ampalaya. You can also add some pork or grilled fish and use coconut milk or bagoong. Our version of full pinakbet would include the amapalaya as well as eggplants, string beans and squash. But for our version of semi-pinakbet, we use the following:
Want to know how we cook ours? Here’s a short video. SUBSCRIBE and enjoy!
- Saute the garlic, onions and tomatoes. Then add a small amount of bagoong as well as water. Take note that this part is all up to you. Trust your taste buds.
- After this, add in the veggies and cook it well.
- Then add in the chicharon. *You have the option to cut them in little pieces. Once it’s there, you just need to mix it for a few minutes and viola! It’s ready for consumption.