Because I am a vegetable lover, Pakbet is one of my favorite Filipino dishes. Pakbet is a popular Ilocano dish. The word is the contracted form of the Ilocano word pinakebbet, meaning “shrunk” or “shriveled”. (source) I like it more with bagnet, a deep-fried crunchy pork of Ilocos. But if bagnet is not available, I make my own crunchy pork.


¼ kg. pork with fat
¼ of small squash (peeled and sliced thinly)
5 pcs. okra (cut crosswise)
5 native bitter melons (cut into quarters)
5 native eggplants (cut to quarters)
6 pcs. string beans (cut into 2 inches long)
2 pcs. tomatoes (sliced thinly)
3 cloves garlic (minced)
1 medium onion (sliced thinly)
small piece of ginger (sliced thinly)
2 tbsps. shrimp paste
cooking oil
3/4 cup water
In pan heat oil then fry the pork until crunchy. Remove pork then set aside. On the same pan, saute onion, garlic and ginger until golden brown. Add tomatoes. Add shrimp paste. Then add in all the vegetables and water. Cook until the vegetables are done, careful not to overcook. Add salt and pepper to taste. Add crunchy pork on top.