📝 About This Recipe
Hailing from the rugged terrains of the Ilocos region, this authentic Pinakbet is a masterclass in balancing earthy, bitter, and savory notes without the use of squash or sautéing. Unlike its southern counterparts, this version relies on the deep, fermented umami of 'Bagoong Monamon' (anchovy sauce) and the natural juices of fresh highland vegetables. It is a humble yet sophisticated dish that celebrates the harvest, characterized by the traditional 'shaking' technique that ensures every vegetable is perfectly coated in savory goodness.
🥗 Ingredients
The Aromatics and Proteins
- 250 grams Pork Belly (sliced into small strips or cubes)
- 1 thumb-sized piece Ginger (crushed)
- 1 medium Red Onion (sliced)
- 4 large Tomatoes (ripe and quartered)
The Vegetables
- 2 medium Eggplant (sliced into 2-inch wedges)
- 1 medium Ampalaya (Bitter Melon) (halved lengthwise and sliced into 2-inch pieces)
- 8-10 pieces Sitaw (Yard-long Beans) (cut into 3-inch lengths)
- 6-8 pieces Okra (tops trimmed)
- 1 medium Camote (Sweet Potato) (peeled and cubed; provides natural sweetness)
- 2-3 pieces Siling Haba (Finger Chilies) (whole)
The Seasoning Liquid
- 1/4 cup Bagoong Monamon (Fermented Anchovy Sauce) (strained to remove fish bones)
- 1.5 cups Rice Wash (Water from rinsing rice) (adds body to the sauce)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional clay pot (palayok), place the sliced pork belly and add a small splash of water. Cook over medium heat until the water evaporates and the pork renders its own fat, turning slightly golden.
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2
Lower the heat and add the crushed ginger, sliced onions, and quartered tomatoes. Mash the tomatoes slightly with the back of your spoon to release their juices.
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3
Pour in the 1/4 cup of strained bagoong monamon and the rice wash. Bring the liquid to a gentle boil.
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4
Layer the vegetables starting with the ones that take longest to cook. First, add the cubed camote (sweet potato) and let it simmer for about 3 minutes.
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5
Next, add the sitaw (yard-long beans) and the okra. Do not stir the pot; layering is key to even cooking without breaking the vegetables.
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6
Add the ampalaya (bitter melon) and the eggplant on top of the other vegetables. Place the whole finger chilies on the very top.
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7
Cover the pot tightly. Allow the steam to build up and cook the vegetables. This should take about 10-12 minutes over medium-low heat.
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8
Now for the traditional Ilocano technique: instead of stirring with a spoon, hold the handles of the pot firmly (using pot holders) and gently toss or 'shake' the pot in a circular motion to mix the ingredients. This prevents the vegetables from becoming mushy.
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9
Check the vegetables for doneness. They should be tender but still vibrantly colored and holding their shape. The sauce should have reduced slightly and thickened from the camote starch.
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10
Season with freshly cracked black pepper. Taste the sauce; if it needs more saltiness, add a teaspoon more of bagoong. If too salty, add a tablespoon of water.
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11
Remove from heat and let it rest for 2 minutes covered before serving to allow the flavors to fully settle.
💡 Chef's Tips
Always use 'Bagoong Monamon' (anchovy-based) rather than the pink shrimp paste (alamang) for the authentic Ilocano profile. Avoid stirring the vegetables with a utensil; the 'shaking' method keeps the ampalaya from releasing too much bitterness and keeps the eggplant intact. Using rice wash (the water from the second rinse of your rice) instead of plain water adds a subtle starchiness that binds the sauce beautifully. If you want an even more authentic touch, add 'Bagnet' (Ilocano crispy pork belly) on top just before serving for an incredible crunch.
🍽️ Serving Suggestions
Serve hot with a large bowl of steamed jasmine or garlic rice. Pair with fried or grilled fish (like Tilapia or Galunggong) to complement the salty-savory vegetable notes. A side of fresh calamansi slices can be provided for those who like a bright, acidic lift to the fermented flavors. Cold Lemongrass tea or a crisp lager beer works wonderfully to cleanse the palate between bites.