Pakbet with Pork Lechon at Saba, Pinakbet Ilocano. This version of Ilocano Pinakbet or Pakbet is a super special version. First it is topped with real lechon baboy, second is made up of all the vegetables that I could buy in Metro Manila and third I added some half ripe plantain banana or saba. For the fish bagoong I used the bottled pure bagoong sauce, bottled bagoong are boneless so it is less troublesome to strain the fish bones.
Cooking Pinakbet Ilocano is fairly simple. The vegetable ingredients are just placed in a pot or heavy sauce pan with the vegetables that require longer to cooked at the bottom of the pan and the leafy and vegetables that require lesser time to cook at the topped.
The topping of usually fried pork or bagnet are placed on the top. But for our Pakbet with Pork Lechon at Saba, Pinakbet Ilocano the Pork Lechon are placed on the top.
As I have mentioned above I also added some half ripe plantain banana or saba to my pakbet recipe. The plantain banana have been a hit, it did give additional vegetable choice to the.
The lechon baboy was another hit I intentionally bought half a kilo of pork lechon from Lydia’s Lechon, the now soften lechon pork skin was just heavenly.
Here is the recipe of my Pakbet with Pork Lechon at Saba, Pinakbet Ilocano.
1/2 kilo lechon baboy, cut into big cubes
4 small size ampalaya, seeded, quartered
4 small size eggplant, slit half
1 small head cabbage, quartered
2 small size sweet potato, kamote, quartered
1 bundle okra, trimmed
1 bundle string beans, trimmed, cut into 2” lengths
2 cups patani seeds, skinned
4 half ripe plantain banana, trimmed cut in half
2 bunch bulaklak ng kalabasa, trimmed, remove stamen and/or pistil
2 cups, alukon, trimmed
2 medium size onion, peeled, quartered
2 medium size tomato, quartered
3-4 thumb size ginger, skinned, sliced
2/3 cup bagoong na isda sauce
3-4 green long chili
1/2 cup cooking oil
In a large sauce pan arrange in the pan bottom half on the ginger, onion and tomato. Add in the plantain banana and sweet potato. Now layer in the ampalaya, eggplant, string beans, okra and patani. Then add in the cabbage, bulaklak ng kalabasa, green sili and alukon. Add in on top the remaining ginger, onion and tomato. Add in the fish bagoong diluted in 2 cups of water and cooking oil. On top place the pork lechon. Cover and simmer at low heat for 20 to 30 minutes or until the vegetables shrivel and wilted and the liquid has reduced to half. Serve hot with a lot of rice.
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