Pakbet

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
  
• 2 Amapalya (bitter melons) sliced to bite size pieces
  
• 2 eggplants, sliced to bite size pieces
  
• 5 pieces of okra, cut in two
  
• 1 head garlic, minced
  
• 2 onions, diced
  
• 5 tomatoes, sliced
  
• 1 tablespoon of ginger, crushed and sliced
  
• 4 tablespoons bagoong isda or bagoong alamang
  
• 3 tablespoons of oil
  
• 1 1/2 cup water
  
• Salt and pepper to taste
  

Instructions:

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
   
2. On the same pan, saute garlic, onion, ginger and tomatoes.
   
3. In a casserole, boil water and add bagoong.
   
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
   
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
   
6. Salt and pepper to taste.
   
7. Serve hot with plain rice.

Pakbet Ilokano

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2pcs tinapa (smoked fish)
• 2 Amapalya (bitter melons) sliced to bite size pieces
  
• 2 eggplants, sliced to bite size pieces
  
• 5 pieces of okra, cut in two
• 250 grams kalabasa
• 2 pcs bunga ng kamote
  
• 1 head garlic, minced
  
• 2 onions, diced
• 5 tomatoes, sliced
  
• 1 tablespoon of ginger, crushed and sliced
  
• 4 tablespoons bagoong isda or bagoong alamang
  
• 3 tablespoons of oil
  
• 1 1/2 cup water
  
• Salt and pepper to taste
  

Instructions:

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
   
2. On the same pan, saute garlic, onion, ginger and tomatoes.
   
3. In a casserole, boil water and add bagoong.
   
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
   
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
   
6. Salt and pepper to taste.
   
7. Serve hot with plain rice.