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Ingredients
- Serves 6 people
500 ml water
75 ml anchovy sauce (bagoong isda)
2 tomatoes (chopped)
1 onion (chopped)
4 cloves garlic (sliced)
1 sweet potato (cubed)
2 medium eggplants (sliced)
1 bittermelon (deseeded and sliced)
7 to 8 pcs string beans (sliced into 3-inch pcs)
4 pcs winged beans (sigarilyas, 2-inch slices)
300 g crispy pork belly (bagnet)
Pinakbet Ilocano (Mixed Vegetable Stew with Crispy Pork Belly)
Pinakbet Ilocano is a healthy dish that is made with a variety of vegetables such as eggplants, bittermelon, and Sigarilyas, also known as winged beans. A dash of Bagoong (fermented anchovy sauce) is also used to help give this dish its distinctive flavor. While most recipes call for the use of squash, this version of Pinakbet Ilocano uses Bagnet (crispy pork belly) for some added protein. Whip this up for lunch or dinner and serve with rice while it’s still hot.
- Easy
- 10 min
- 25 min
- 10 min
- 3 steps
- 11 Ingredients
- Easy
- 3 steps
- 11 Ingredients
- 10 min
- 25 min
- 10 min
Instructions
-
Boil the broth
- In a pot, pour 50ml water, 75ml anchovy sauce, 2 tomatoes, onion and garlic and bring it to a boil over high heat.
-
Add vegetables
- Once the broth starts boiling, lower heat to a simmer and drop the vegetables in this order: sweet potatoes, eggplants, bittermelon, string beans and winged beans and cover pan with a lid. Allow it to cook for 10 minutes.
-
Add the crispy pork belly
- Remove cover and add the crispy pork belly. Stir and simmer for another 10 minutes.
Plate and Serve!
Pour it into a serving dish and pair it with rice before serving!
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Ingredients
- Serves 6 people
-
500 ml water
-
75 ml anchovy sauce (bagoong isda)
-
2 tomatoes (chopped)
-
1 onion (chopped)
-
4 cloves garlic (sliced)
-
1 sweet potato (cubed)
-
2 medium eggplants (sliced)
-
1 bittermelon (deseeded and sliced)
-
7 to 8 pcs string beans (sliced into 3-inch pcs)
-
4 pcs winged beans (sigarilyas, 2-inch slices)
-
300 g crispy pork belly (bagnet)
Nutrition
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