Tag: one-pot Filipino

Easy Pakbet Tagalog Recipe

Pakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).

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.

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Easy Pakbet Tagalog Recipe

Recipe by Yummy FoodCourse: MAIN COURSECuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

43.5

kcal
Total time

1

hour 

10

minutes

Pakbet 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 Size496

  • Amount Per ServingCalories435
  • % Daily Value *
  • Total Fat 37.18g 48%
    • Saturated Fat 0g 0%
  • Cholesterol 63mg 21%
  • Sodium 678mg 30%
  • Potassium 846mg 18%
  • Total Carbohydrate 16.96g 7%
    • Dietary Fiber 7g 25%
    • Total Sugars 8.21g
  • Protein 10.38g 21%
  • Vitamin A 50mcg 6%
  • Vitamin C 64mg 72%
  • Calcium 8mg 1%
  • Iron 8mg 45%
  • Vitamin D 1mcg 5%
  • Vitamin E 10mg 67%
  • Vitamin K 26mcg 22%
  • Thiamin 36mg 3000%
  • Riboflavin 23mg 1770%
  • Niacin 34mg 213%
  • Vitamin B6 29mg 1706%
  • Vitamin B12 24mcg 1000%
  • Folate 21mcg 6%
  • Pantothenic Acid 16mg 320%
  • Phosphorus 23mg 2%
  • Magnesium 18mg 5%
  • Zinc 20mg 182%
  • Selenium 17mcg 31%
  • Copper 30mg 3334%
  • Manganese 38mg 1653%

* 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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Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Easy Pata Tim Recipe

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar. Some vegetables, like pechay and mushrooms, are also added.

The dish is commonly served in Chinese-Filipino restaurants particularly in the City of Manila.

Pata tim, like the more common humba, is derived from the Chinese red braised pork. It is closer to the original dish than humba, in that it sometimes uses Chinese rice wine and other Chinese spices and condiments. However, it is more commonly cooked closer to the Filipino paksiw na pata, but it does not use vinegar or uses only a very small amount of it. Like humba, it can also add common Filipino ingredients like pineapples, banana flowers, saba bananas, and patis. The name is a shortened version of pata itim, literally “black pork hock”, from pata (“pork hock” or “pig’s trotters”) and itim (“black”).

Wikipedia

The most basic pata tim recipe uses what Filipinos call as pata (pork hock in English). Traditionally, pata tim is cooked whole and not chopped. The easy way to cook pata tim, as described below, is to mix all the ingredients together with the pata and simmer until tender. The broth is then used to make the sauce. The recipe used lettuce as garnish but we can replace it with blanched pechay. Then we serve with rice.

This dish could be modified. You may want to broil the pata for 1 to 2 minutes to prevent the skin from shrinking when boiled.

Another option is to pre-boil the pata for around 20 minutes before adding the ingredients. This allows you to remove scum and impurities from the pata. You can discard the water later and continue with the recipe.

For more flavor, some cooks will add pork cubes. This is all entirely up to you.

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Recipe for Pata Tim:

Pin
Print

Easy Pata Tim Recipe

Recipe by Yummy FoodCourse: Main CourseCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

711

kcal
Total time

2

hours 

30

minutes

Pata Tim, also spelled patatim, is a Filipino-Chinese dish. It is a braised pork hock dish slow-cooked until very tender in various spices sweetened with sugar.

Ingredients

  • 1 kg pork pata (pork’s leg)

  • 5 cloves garlic; crushed

  • 1/4 cup soy sauce

  • 3/4 cup pineapple juice

  • 3/4 cup oyster sauce

  • 1 tablespoon rice wine

  • 1 tablespoon pepper corns

  • 1 red onion; chopped

  • 3 bay leaves

  • Lettuce for garnish (fried for 2 minutes)

  • Sauce:

  • 1 cup broth of pata

  • 5 tablespoons cornstarch

  • Salt to taste

Directions

  • In a stock pot, put enough water to simmer the pork pata (with all the ingredients) until the meat is tender.
  • Add hot water to replace the evaporated liquid, if necessary.
  • Drain and cut the meat from one side and separate the bones. Save 1 cup of broth for the sauce.
  • Place the lettuce in a platter. Put the pata over the lettuce. Set aside.
  • Make the Sauce:
  • In a skillet, combine broth, cornstarch, and salt.
  • Bring to boil until sauce becomes thick.
  • Pour the sauce on top of the pata.
  • Serve hot and enjoy!

Nutrition Facts

4 servings per container

Serving Size550

  • Amount Per ServingCalories711
  • % Daily Value *
  • Total Fat 31.24g 41%
    • Total Carbohydrate 25.52g 10%
      • Dietary Fiber 2.2g 8%
      • Total Sugars 14.4g
    • Protein 68.5g 137%
    • Vitamin A 6mcg 1%
    • Vitamin C 14mg 16%
    • Calcium 14mg 2%
    • Iron 17mg 95%
    • Vitamin D 13mcg 65%
    • Vitamin E 5mg 34%
    • Vitamin K 5mcg 5%
    • Thiamin 146mg 12167%
    • Riboflavin 67mg 5154%
    • Niacin 164mg 1025%
    • Vitamin B6 148mg 8706%
    • Vitamin B12 73mcg 3042%
    • Folate 11mcg 3%
    • Pantothenic Acid 38mg 760%
    • Phosphorus 91mg 8%
    • Magnesium 29mg 7%
    • Zinc 73mg 664%
    • Selenium 207mcg 377%
    • Copper 49mg 5445%
    • Manganese 47mg 2044%

    * 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.

    Best-seller Diabetic Cookbooks

    Related Recipes:

    By Cooking Method: Sautéing | Simmering

    By Cuisine: Asian Fusion | Filipino

    By Diet or Lifestyle: Budget-Friendly

    By Dish Type: One-Pot Meals | Soups & Stews

    By Main Ingredient: Pork | Vegetables

    By Meal Type: Dinner | Lunch

    Other Useful Categories: Beginner Recipes | Comfort Food | Copycat Recipes | Soy Sauce-Based Dishes | Traditional & Authentic

    Let me know what you think and enter your comments below!

    IMAGE SOURCE: mooglet / CC BY-SA

    Beef beginner-friendly budget-friendly Business Idea Chicken Chicken Recipes coconut milk Comfort Food Condensed Milk dairy-free easy recipe eggs Evaporated Milk Filipino Filipino comfort food Filipino cuisine Filipino Dessert Filipino Recipe Flavorful Garlic ginger high-protein kid-friendly Kid Friendly meal prep Merienda olive oil one-pot meal Onion Onions oyster sauce Pork Pork Belly Quick and Easy Salt Savory Shrimp Soy Sauce Sugar Traditional traditional Filipino recipe Vegetables vegetarian Vinegar Weeknight Dinner

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