Pinakbet Mixed With Sweet Pork Ham

Somehow, the quarantine season taught us to plant. And when it’s harvest time, we have ingredients readily available around! Hurray! We can now more easily cook dishes that are guaranteed healthy!

Mixed veggies. Colorful. Random taste. What are you thinking? Of course, exactly your bet, PINAKBET! (You can also try our Stir Fry Chicken and Vegetables, too!) Mouthwatering, yes? This time, we’re bringing bahay kubo to you. Can’t wait to get started? You’re not alone!

Background

Pinakbet is an original Filipino dish, which originated from the Ilocos Region. Thanks to the Ilocanos who have discovered and popularized this now very common dish on the Filipino table! Trivia: the word pinakbet was said to have originated from the Ilocano term “pinakebbet,” which actually translates to shrunk or shriveled in the English language.

Passed on from generation to generation, pinakbet now has different versions per location. That is true. Pinakbet in the Southern Luzon is different from that of those in the Visayas. And our version this time is mixed with sweet pork ham. This is unique version! You can also try our version of Garlic Rice With Sweet Pork Ham. 

How do I decrease the bitterness of the ampalaya?

Truth be told, many kids dislike bitter melon (ampalaya), because it tastes bitter. But of course, we want everybody to eat this healthy component of our dish, so here’s a trick to tame its taste: soak it in water for about 30 minutes to 1 hour. You can also scrape off the white pulp where the seeds embed since that is what makes this gourd bitter.

How to prevent the eggplant from turning brown after slicing them to pieces?

I understand how struggling it is to maintain the color and freshness of vegetables before even adding them to the mixture, but here is a bit of a good tip. All you need is water (again). Soak the sliced eggplant in water and take it out only when you’re ready to mix this to the dish.

Cooking Tips 

• Making this a fusion of Ilocano and Bicolano style, some good twist from the original pinakbet we have is by adding a bit of coconut cream and sprinkling it with chilies. Then we’ll get a less bitter, creamier and spicy result!
• If you are allergic to bagoong or shrimp paste, you might as well use soy sauce in lieu of it. It is replacement to use!

Sounds exciting!  Tara, let’s get this cooking!

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• Ginataang Kalabasa
• Garlic Rice With Sweet Pork Ham

Watch the video below where we walk you through every step of this recipe. Check out our collection of recipes on Youtube, Facebook or on our Instagram.

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