Pinakbet

Pinakbet
Average: 3.6 (21 votes)

Pinakbet ingredients

  • 1 1⁄2 c water
  • 1⁄2 lb pork
  • 3 clv garlic
  • 1 t Ginger
  • 1⁄4 c Bagoong
  • 4 Eggplants
  • 1⁄3 c Tomatoes
  • 2 ampalaya or amargoso
  • 1⁄2 t MSG
  • Salt

Cooking Pinakbet

1. Slice the pork into strips.
2. Mincei the garlic, chop the ginger, and tomatoes.
3. Quarter the eggplant and ampalaya or amargoso.
4. Bring the water to a in a medium saucepan.
5. Add the pork, tomatoes, garlic, ginger and bagoong.
6. Simmeri until the pork is tender.
7. Add the ampalaya or amargoso and eggplant and simmer until done.
8. Add MSG and salt to taste.

I REALLY APPRECIATE THE

Guest   July 13th, 2007

I REALLY APPRECIATE THE RECIPE... IT TRULY HELPS ME IN MY COOKING!

I think ginger should be

Guest   December 27th, 2007

I think ginger should be onions... Havn\'t tried pinakbet with ginger yet, maybe in another lifetime. Thanks for the recipe =)

DeLiciOuZ!!!!!tRy iT!!!!

Guest   January 16th, 2008

DeLiciOuZ!!!!!tRy iT!!!!

fabulous

Guest   July 20th, 2007

fabulous

Ginger

Guest   August 8th, 2008

My husband's parents are from Ilocos Norte in the Philippines (Northern: Laoag and Batac), and ginger is a common ingredient in their pinakbet as well. I can usually pick up the taste of ginger in a heartbeat considering that it is used a lot in Japanese cooking (I am half Japanese--mother is native from Tokyo), but it is very subtle in pinakbet (depending on the cook). I think the patis or bagoong overpowers the ginger flavor!

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