Pinkabet is another simple vegetable dish that varies from region to region. Here we’ll cook it in the Ilocos tradition using talong (eggplant), kalabasa (squash), sitaw (string beans), ampalaya (bitter melon) and okra. Feel free to substitute vegetables to accommodate what’s in season. Serves 6


  • ¼ pound pork, thinly sliced
  • 1 large talong (eggplant), chopped
  • 1 medium ampalaya (bitter melon), chopped
  • ¼ pound kalabasa (squash), cubed
  • 3 pieces of sliced tomato
  • 1' piece onion, sliced
  • 1 tablespoon ginger, crushed
  • 3 cloves garlic, crushed
  • 6 to 8 pieces of okra
  • 1 bunch sitaw (string beans), cut in 3 inches length
  • 4 tablespoons patis
  • 3 tablespoons cooking oil
  • salt
  • pepper

Cooking Directions

  1. In a large skillet or wok, heat oil and sauté garlic, ginger, onion and tomato. Add the pork and cook to a light brown, about 5 to 8 minutes. Add patis and cook for 2 minutes. Add water. Bring to a boil. Simmer until pork is tender, about 10 to 15 minutes. Add the kalabasa and cook until soft, about 5 to 7 minutes. Add the remaining vegetables, mix and simmer until vegetables are cooked. Serve hot with steamed rice. Enjoy!

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