Pakbet or Pinakbet (Ilocano Style)

Pakbet or Pinakbet (Ilocano Style)
  • Servings : 2
  • Cook Time : 40m
  • Ready In : 40m


  • 1/2 cup squash, cubed
  • 5 pcs string beans, cut 3 inches long
  • 5 pcs okra, sliced lengthwise
  • 4 small whole baby ampalaya, only ends are cut off
  • 1/4 cup patani (optional)
  • 6 pcs eggplant, halved
  • 3 pcs tomatoes, quartered
  • 1 tbsp. ginger strips
  • 3 cloves garlic, crushed
  • 2 pcs onions, quartered
  • 1 tbsp. fish bagoong or shrimp paste
  • 1/4 kilo bagnet or pork belly, fried until crispy ( for vegan, replace with fried gluten )
  • 1 cup water


Step 1

In a saucepan, arrange the vegetables in the following order: squash, string beans, ampalaya, okra, patani, eggplant, tomatoes, ginger, garlic and onions.

Step 2

Top with bagnet (or pork) and bagoong (fish paste).

Step 3

Add water. Cover and bring to a boil. Lower heat and simmer.

Step 4

Slowly stir with a ladle to make sure that all portions are cooked.

Step 5

Simmer until almost all the liquid is conserve hot. Good for four.

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Recipe Comments

Comment (1)

  1. posted by essie on November 18, 2012

    we in Ilocos do not put squash, ginger and onions in our pinakbet, just garlic and tomatoes and the main veggies are string beans , eggplants , bitter gourd or ampalaya(small ones) okra, patani or cardis if you have and the fish sauce or patis, we don’t actually put water since eggplant is actually watery, slow cook it with fried pork or bagnet


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