Welcome to Panlasang Pinoy! I'm so excited today. Because we will cook today one of my favorite dishes. It is a vegetable dish. There, you have a hint already. We will be using a variety of vegetables for this. And we can also add protein like pork. But, what's best, we will add Lechon Kawali or Bagnet. Now, you have an idea already! What we are going to cook today is what you call, PINAKBET And this is the Tagalog version. Or what we call, PINAKBET TAGALOG. Also popularly known as BULANGLANG by our Ilocano friends. (Music Background) Here the are the ingredients
that we are going to use for this dish: Lechon Kawali
(or you can use Bagnet) and here are the string beans. We also need squash, lady finger, eggplant, bitter gourd, sweet potatoes,
(this is optional) tomatoes, crushed ginger, And here's the onion, garlic, shrimp paste ("Bagoong Alamang"), and Knorr Shrimp Cube. We are also going to use ground black pepper, water and cooking oil. And here's the complete list of all the ingredients,
including each measurements: Are you ready? I'm ready and so excited!
So come on, let's start cooking. First, preheat a cooking pot. Then, put in the cooking oil. Just wait for the cooking oil to get hot. Then, sauté the garlic. I crushed the garlic using a mortar and pestle. Let's immediately add the onion. We use here white onion. But you can use any type of onion. And if you have watched our latest video about
Easy Chicken Adobo, the link is on top of the screen, if you are interested. What we did there was we wait for the garlic to turn a bit brown before adding in the onion But that's quite different.
For adobo, it's better that way. But for pinakbet,
we usually add them almost simultaneously. That's why here, we add in the onion right after the garlic We now add the ginger. This is our crushed ginger. Just continue to sauté until the onion becomes tender. Then we're going to add the protein. We use pork as protein. And this isn't just an ordinary pork. We are using something special today, which goes great with Pinakbet You already know what I'm referring to, I already mentioned it earlier So this isn't a surprise anymore. We are using Lechon Kawali right now.
And you can also use Bagnet You can use your leftover Lechon Kawali or Bagnet if you have You can always use fresh pork if you don't have any of these. Like liempo, pork shoulder or pork ham or "pigue". It's important to cut the pork into small pieces, then saute until pork turns to light brown. For Lechon Kawali or Bagnet, just saute for 1 minute. Now, add the water and let it boil for 20 minutes
if we are using Lechon Kawali or Bagnet. But, if you are using fresh pork (like liempo, kasim or pigue) let it boil for at at least 40 minutes until the pork is tender. Cover the pot and let the water boil. Just to be clear though, we wait until the water boils. We're not waiting until the meat becomes tender. And when the water boils, add the Knorr shrimp cube. This is the ingredient that I use for that nice shrimp taste in our Pinakbet Tagalog. Instead of using large amount of shrimp paste we'll be just using a smaller amount for this recipe coz we'll already get that shrimp taste if we use this. That's why, we just need a smaller amount of shrimp paste Just mix the ingredients on the pot. Cover the cooking pot again. Cook until the pork becomes tender. If you use Bagnet or Lechon Kawali, it will be just 20 minutes. But for fresh pork, it will be for at least 40 minutes or longer so that we're sure that the pork is already tender. Add more water when needed. This is now ready. Just add the tomatoes And then add the shrimp paste. The good thing here is, we're just going to put a smaller amount of shrimp paste Mix it again. Make sure that all the ingredients are evenly distributed. Cover the cooking pot again. And let's just cook this for another 3 minutes. And before I forget, we did not add all the Lechon Kawali. I set aside the crunchy (skin) part. We'll add it at the latter part for that crunchy feel. There, this is ready now! This is just the preparation though. It's already tasty. because when we say Pinakbet, the vegetables are the main ingredient, right? So we started with the seasoning and now, it's time for the veggies! We will add first those that take longer to cook than the others. Like squash and also these sweet potatoes. There you go. Just stir. The sweet potato is just an optional ingredient
in our Pinakbet Tagalog version But it's okay to add just like what we've done here. There will be no difference on the taste anyway. Just cut the sweet potatoes in cubes. We can use butternut squash or just the regular ones. Cover the cooking pot and cook for about 7 minutes. After 7 minutes, stir slowly. Then we add the rest of the vegetables. You know what's great here in Pinakbet? We use a lot of veggies. It's not just delicious but also very healthy. Let's now add the "sitaw" or string bean or snake bean. Just mix everything. The string beans were just cut into 2-inch pieces. Then add the "okra", which is also known as lady finger. It is best to use fresh veggies. Now, we're going to add the bitter gourd. Or as we know as "ampalaya". This vegetable is so healthy. And now, add the eggplants. This is the last vegetable that we're adding for our Pinakbet Tagalog. Stir slowly. We're just making sure that the vegetables will not be crushed. Cover the cooking pot and cook for another 5 minutes. After 5 minutes, you will notice the color change of vegetables even if they are not yet fully cooked. That's okay. especially the eggplants which is obviously still not cooked. What we wil do next is to season it with black ground pepper. We had added the shrimp paste earlier, so it is already salty. Next, add the remaining Lechon Kawali This is the one with skin part, the crunchy one for added texture. Stir well and cook for 3 to 5 minutes until all vegetables are cooked. Then afterwards, just transfer to a serving bowl and serve! Here is our Pinakbet Tagalog! Come on, let's taste this! And now, we're ready. As you have seen, Pinakbet Tagalog is easy to make. It's a bit intimidating because there are lots of the ingredients but it's really so easy to cook. So now, we are going to taste it. This is the easiest part. This is our Pinakbet Tagalog. Let's start with the squash, which is good for the eyes. Mmm~ Delicious! Cooked pefectly! And now, the pork, the Lechon Kawali. Mmm~ It's so tender and cooked just right. What I like here is the lady finger and the string beans. Let's eat this lady finger. Mmm~ I really like vegetables that are cooked just right. I don't want them overcooked and soggy. I want the veggies to be crunchy. Just like lady finger, string beans, I like to eat them with a bit of texture. And now the string beans. This is great! Our Pinakbet Tagalog is really delicious. It really meets my expectation. This is a great partner with rice. But it will be great as it is. This is what I like in our Pinakbet Tagalog version. We usually use fresh pork. We cooked raw pork until tender. The twist here is we use Lechon Kawali to make it more delicious. It has the taste of Lechon Kawali and the extra texture because of the crunchy part was added last. That's the twist, plus also added sweet potatoes. Usually, sweet potatoes are added in the Ilocano version. Here, the sweet potato is just optional. I hope you like our recipe today. If you do, please like this video! And for those who haven't subscribe yet, I'm inviting you to subscribe now to Panlasang Pinoy YouTube Channel. Just click on the subscribe button below this video. Upon clicking, don't forget to allow notification So that YouTube will notify you whenever there is a new uploaded video and be the among the first to watch it. Thank you so much for following Panlasang Pinoy and for watching this video. See you all on the next video!
Until next time!
