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Easy Pakbet Tagalog Recipe
Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.
This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.
Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).
Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.
It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.
Filipino Cookbooks:
Recipe for Pinakbet:
Easy Pakbet Tagalog Recipe
Course: MAIN COURSECuisine: FilipinoDifficulty: Easy4
servings30
minutes40
minutes43.5
kcal1
hour10
minutesPakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).
Ingredients
250 g pork belly, cut into strips
500 ml water
3-4 tbsp, bagoong alamang
1 pc small onion, chopped
2 cloves garlic, minced
2-3 pc medium tomatoes, chopped
1/2 small squash, peeled and cut into cubes
5-7 young okras, ends trimmed, cut into halves diagonally
1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths
1 pc ampalaya, seeded then halved and cut into slices
1 large eggplant, ends trimmed and cut into cubes
salt
1 tbsp cooking oil
Directions
- Pour and heat oil in a pan and apply medium-high heat.
- Add pork and cook until browned and fat rendered.
- Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
- Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
- Add shrimp paste and continue to cook for about a minute.
- Add squash and water. Cover the pan and let it simmer for about 2 minutes.
- Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
- Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!
Nutrition Facts
4 servings per container
Serving Size496g
Calories435
- Amount Per Serving% Daily Value *
- Total Fat
37.18g
58%
- Cholesterol 63mg 21%
- Sodium 678mg 29%
- Amount Per Serving% Daily Value *
- Potassium 846mg 25%
- Total Carbohydrate
16.96g
6%
- Dietary Fiber 7g 29%
- Sugars 8.21g
- Protein 10.38g 21%
- Vitamin A 50%
- Vitamin C 64%
- Calcium 8%
- Iron 8%
- Vitamin D 1%
- Vitamin E 10%
- Vitamin K 26%
- Thiamin 36%
- Riboflavin 23%
- Niacin 34%
- Vitamin B6 29%
- Vitamin B12 24%
- Folate 21%
- Pantothenic Acid 16%
- Phosphorus 23%
- Magnesium 18%
- Zinc 20%
- Selenium 17%
- Copper 30%
- Manganese 38%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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[…] Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet. […]
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