My mom’s pinakbet
My mom, Manang Soling was a woman hailed from Pangasinan. My culinary interest was probably, coming from her as I also use to see her experiment.
One of the most popular dish from this place was the pinakbet.
Pinakbet is another vegetable dish where the saltiness of the it came from the bagoong isda or fish paste.
My mom love to cook Pinakbet and she said, the style that she has been doing was the Pangasinense style with no saute way of cooking.
- 1 kilo pork – chopped
- 1 bundle sigarilyas or winged beans, chopped
- 4 pices eggplants cut into 6 slices each
- 3 packs of oyster mushroom
- 5 pieces tomato, chopped
- saluyot leaves or okra
- 2 young amplaya fruit (bitter melon)
- 1/2 cup fish paste, diluted in a cup of water and strained
- 5 cups water
- 1 medium onion, chopped
- 4 cloves garlic, minced
- Boil the pork with water for 15 minutes
- Add tomato and continue to boil
- Add the onion and garlic
- Add the fish paste and boil
- Add all the vegetable and continue to boil
- Serve while still hot
The saluyot or okra will make the sauce a little thicker while the bitter melon will add little bitter flavor.