myFresha-licious: Pakbet or Pinakbet

Pakbet or Pinakbet

Is it Pakbet or Pinakbet?  

It depends on what you are used to calling this dish, either way, they are both correct. At home, we call this dish pakbet or pinakbet depending on the mood of the speaker (evil grin)

There are different versions of pakbet or pinakbet.  I have mine which is different from my husband’s.  I want my pakbet / pinakbet to be almost dry or with little soup.  Frederick wants his to be soupy and fat-less. Mammy has hers too and so does Pappy.  Pakbet / pinakbet is one of those Ilocano dishes which has find its way to most Filipino kitchen’s worldwide.  If you are not familiar with  pinakbet and you want to know more about it check out other posts and recipes on pinakbet .

Now that I am here in Tabuk,  it is my mission to gather a few versions/recipes of pinakbet.  My fathers, Papi, version of pinakbet has lots of meat specially pork fat in it and the meat are usually large when he cuts them. While Mami’s version will have pork but she prefers using those parts with less fat and sliced them thinly.   My Brother-in-law #2 (Sister #2’s husband) has another version, here is his recipe.



Lady Finger
Bitter gourd
Taro, cut into cubes
Squash , cut into cubes
String Beans
Pork, sliced into strips
Ripe Tomatoes
Red Onion, diced – 1 medium 
Garlic, crushed – 3 cloves
Ginger, crushed and sliced – 1/2″
Bagoong patis – 5 tbsp
Ground Black Pepper

Cooking Procedure:

1.  Place the pork, garlic, onions, ginger, ground black pepper, and tomatoes in a wok or in a pan.  Add water and the bagoong patis just enough to cook the pork until it’s tender.
2.  Add the taro and bring to a boil.  Add more water just enough to cover the taro.
3.  Add the rest of the vegetables in this order:  eggplant, squash,  and the rest of the veggies.
4.  Let simmer until the veggies are cooked and most of the liquid had evaporated


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© Fresha-licious (23September2012)