Cooking Blog: Pinakbet For Our Lunch

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Hello, how are you? When I tell you we ate pinakbet once a week, I am not kidding because this will never leave our dining table, no matter what LOL.

Whenever you look at the market, you can see all the ingredients are just easy to grab and buy, so that whenever my mom goes to the market to buy our weekly food ingredients, pinakbet is the easiest. If I were her, I would do the same, as it is so hard sometimes to think what food ingredients to buy.

So I am going to cook pinakbet the way I make it, for this is my version.

Ingredients I Used:

1 tbsp. Cooking Oil
1/2 Cup Pork
4 Cloves Garlic
1 Red Onion
Thumb Ginger
4 Tomatoes
2 tbsp. Bagoong
1 Chicken Broth Cube

2 Kamote
10 Okra
2 Pallang Winge Beans
7 Thai Eggplant
1/4 Cup Patani Lima Beans
2 Bittergourd
4 Green Chilis
2 Cups Water

Let's Cook!

In a hot pan, I added about a tablespoon of pork meat. I use pork chop this time, and you can use any meat you have.

I cook it until it turns crispy and browning starts appearing.

Then I added the aromatics like garlic, red onion, and ginger, sauteed them for about a minute or until the aroma comes out.

Then I added the tomatoes in, cooked it until the texture turned into a mushy, so the more mushy it is, the more colorful the dish, which looks good and tastes good at the same time.

Then I added two tablespoons of Bagoong, but you can use fish sauce, the clear one, for subtitute. But using bagoong is highly recommended.

Then I added about two cups of water.

To make the dish taste extra tasty, I am going to add one chicken broth cube.

When it starts boiling, I am going to add the kamote first.

Next is the okra and pallang or winged beans, in English.

Then the Thai eggplant.

Then I added the patani or lima beans.

Then I added last the small bitter gourd and green chilis.

Let it cook for about 5-7 minutes at medium to high heat. This is what it looks like after the color is so appetizing, which is the reason why using a lot of tomatoes is the best thing.