Pinakbet Ilocano with bagnet

Pinakbet Ilocano with bagnet

Ingredients 

1 lb pork belly, cooked until crispy (bagnet or lechon kawali)

1 medium bitter melon (ampalaya), quartered 

1 medium eggplant, cut in half

1 cup okra, whole

1 cup string beans, cut into 2-inch lengths

1 medium sweet potato (kamote), quartered

1 medium tomato, cubed

1 medium onion, cubed

2 cloves garlic, minced

2 tablespoons cooking oil

½ cup bagoong isda (anchovy sauce)

1½ cups water

Salt and pepper to taste

Instructions 

Prepare the bagnet: If you don't have pre-made bagnet, you can make your own by boiling and then deep-frying pork belly until golden brown and crispy. Slice into bite-sized pieces.

Sauté aromatics: Heat the cooking oil in a large pot. Sauté the garlic, onion, and tomatoes until fragrant and the onions are soft.

Add liquid and bagoong: Pour in the water and bagoong isda. Bring the mixture to a boil.

Add vegetables: Add the vegetables in stages, according to how long they take to cook. Start with the sweet potatoes and string beans, cooking for a few minutes.

Simmer: Add the bitter melon, eggplant, and okra. Do not stir frequently to prevent the bitter melon's flavor from spreading too much. Simmer until the vegetables are tender but still have a bite.

Combine and serve: Stir in the sliced bagnet just before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot with steamed rice.