PINAKBET (Mixed Vegetables with Anchovy Sauce) SECRET RECIPE

PINAKBET SECRET RECIPE UNFOLDED!!!
HOW TO COOK PINAKBET

In this healthy Ilocano dish, bitter gourd, eggplant, okra and long beans are simmered in a tasty fish sauce—though some Filipinos prefer sauteed shrimp paste as in the photograph above. I have tasted different versions of Pinakbet but no one makes it like the Ilocanos.

Ilocanos discovered long ago that stirring bitter gourd makes it even more bitter. Do not stir the bitter gourd while it is cooking, just let the steam cook the vegetables. If you have some fried pork rinds in your cupboard, use them as a topping.

Place the bitter gourd in the bottom of a large saucepan, and then add the ginger, long beans, onion, okra, tomato, eggplant and sauteed shrimp paste, if using. Pour the water and anchovy sauce into the saucepan and bring to a boil.

Reduce the heat to medium and cover. Leave for 20 minutes or until vegetables are tender and cooked. Do not stir, but instead, shake the pan once or twice. Garnish with the crushed fried pork rinds, if using, and serve hot with steamed rice.

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes

INGREDIENTS
1 small bitter gourd (about 1/2 lb/255 g), cut in half lengthwise, deseeded and sliced
One 2-in (5-cm) piece ginger, peeled and sliced
1/4 lb (125 g) long beans or green beans, trimmed and sliced into 2 in (5 cm)
1 onion, chopped
1/4 lb (125 g) fresh or frozen okra, trimmed 1 tomato, diced
1 Japanese or Italian eggplant or 1/2 globe eggplant (about 1/2 lb/250 g), cut in half lengthwise and sliced
1/2 cup (125 ml) water
3 tablespoons bottled anchovy sauce (page 12) or bottled sautéed shrimp paste (page 16)
One 3-oz (75-g) bag fried pork rinds (chicharon), crushed (optional)