Pakbet Guisado Recipe
Ringo | On 02, Oct 2017
Pakbet or pinakbet originally came from the Ilocos Region, which means it’s one of the authentic Pinoy dishes that was invented by Pinoys and we can truly call our own. It not Chinese or Spanish.
Probably because of the main ingredients of this dish such as tomatoes, string beans, eggplant, and squash, are available in the typical Pinoy provincial backyards, even to this modern day, the way it was cooked varies. The dish has its Pangasinense and Kapampangan version that undoubtedly, are also delicious.
The additional ingredient will also depend on what you wanted. Some use shrimp, fishes, and much more that come from the sea. Some wanted it with pork, beef, and much more land animals. Some don’t put meat but will separately fry it and make a pair of two delicious meals.
The original pakbet has reduced soup. However, since many love sprinkling their rice with the soup, versions with overflowing soup came.
- 1/2 kilo pork – sliced
- 1/2 of a medium squash – sliced (I wanted it with skin)
- 1 bundle of string beans – sliced
- 1 small ampalaya – sliced
- 4 medium tomatoes – chopped
- 1 medium onion – chopped
- 4 cloves garlic – finely minced
- Bagoong isda (adjusted to your preference)
- 1 cup water
- Saute garlic and onions.
- Add tomato and wait until some of the skin peels.
- Add pork and let it simmer for about five minutes. Casually mix it.
- Add water and bagoong. Let it boil. The taste should be a little salty for you.
- Add squash and eggplant. Let it boil.
- Add string beans and ampalaya. Boil.
- Add pepper.
- When boiling, cover the pan. The steam will help to cook the pork and vegetables.
- The bagoong is adjusted to your preference. Mine is about 5 tablespoons.
- Make sure to constantly check the squash and eggplant. We don’t want to end to a dish with raw and hard squash and eggplant.