Ilocanos are known to have a bitter past during the Spanish era.
For how
many generations, they didn’t forget how they were harshly treated by the
Spaniards. As time passes by, people are forgetting who Ilocanos really are.
But one dish reminds us of the bitter past of Ilocos. The well known Pinakbet
or Pinakbut.
Pinakbet is a Ilocano dish that is filled with many different flavors that signify
what the Ilocanos experienced years ago. It was said that the great Gabriela
Silang cooks this dish every time her husband Diego Silang comes home
from the farm. It was also said that it is the favorite dish of the late President
Ferdinand Marcos, and was featured in the newspaper named “La
Solidaridad” of Graciano Lopez Jaena, Marcelo H. Del Pilar, and the
Philippines’ National hero Dr. Jose Rizal. This dish is a very popular dish in the
entire Ilocos Region, and as a matter of fact, all households in Ilocos Norte
and Sur know how to cook this dish. Well, it’s very easy to cook it. Simply,
sauté garlic and onions, then add the pork or Bagnet (An Ilocano version of
Crispy Pata), then add the tomatoes and the Blanched Vegetables
(Ampalaya, Okra, Eggplant, Chili, and Ginger) then add some water, salt, and
Bagoong. Years have past and many places have tried to make versions of
this dish but one thing is for sure, Pinakbet is a dish that is part of being a
Filipino.
Pinakbet (also called pakbet) is an indigenous Filipino dish from the northern
regions of the Philippines. The word is the contracted from the Ilokano word
pinakebbet, meaning "shrunk" or "shriveled." The vegetables used on this
dish are usually grown in the back yard of every villager and are available
almost all year long. Bitter Melon, eggplant, okra, and string beans are just
some of the vegetables that make-up this delightful dish. Pakbet is cooked in
a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add
flavor.
Bagnet, also locally known as "chicharon" or tsitsaron in Ilocano, is a Filipino
dish consisting of pork belly boiled and deep fried until it is crispy. It is
seasoned with garlic, black peppercorns, bay leaves, and salt. First, the meat
is boiled, and, then allowed to thoroughly drain excess moisture overnight
before frying, to achieve its characteristic chicharon-like texture. Bagnet can
be eaten on its own or with white rice. It can also be used as an ingredient or
paired with other dishes like pinakbet and dinardaraan.
Ingredients
▢2 to 2 ½ lbs. whole pork belly
▢1 medium red onion
▢1 tablespoon whole black peppercorn
▢1 ½ tablespoons salt
▢6 cloves crushed garlic
▢4 to 6 cups water
▢3 cups cooking oil
The combination of Pinakbet with Bagnet is a regional variation that merges
these two elements, enhancing the dish with the rich, crispy texture of
bagnet. The bagnet is usually served on top of or alongside the pinakbet,
providing a contrast to the soft and flavorful vegetables. This fusion is a
testament to the versatility of Filipino cuisine and its ability to blend
traditional flavors with modern twists.
Ingredients
▢4 pieces round eggplant cut in half
▢2 pieces small bitter melon ampalaya, quartered
▢½ bundle string beans cut into 2 inch length
▢1 piece sweet potato kamote, quartered
▢8 pieces okra
▢1 piece tomato cubed
▢1 piece onion cubed
▢1½ cup water
▢1 lb bagnet
▢1/4 cup Anchovy sauce bagoong isda
