Pinakbet
Pinakbet 是一道充滿活力且風味十足的菲律賓蔬菜燉菜，以其豐富的本地食材組合而聞名。此菜名的來源為伊洛卡諾語的「pinakebbet」，意為「縮小」或「減少」，指的是蔬菜在烹煮過程中體積縮小、風味濃縮的過程。這道菜是菲律賓家庭的日常主食，反映了菲律賓料理的豐富農產和巧思。
🧂 食材
- 200 g Pork belly(cut into 1-inch cubes or strips)
- 3 tbsp Cooking oil
- 600 g Garlic(minced)
- 2 Onion(chopped)
- 4 cloves Tomatoes(chopped)
- 1 inch Squash (Kalabasa)(peeled, seeded, and cut into 1-inch cubes)
- 1/2 cup String beans (Sitaw)(trimmed and cut into 2-inch lengths)
- 1 tbsp Eggplant(sliced into 1-inch thick rounds or cubes)
👨🍳 步驟
- 1
Sear the Pork: Heat 2 tablespoons of cooking oil in a large wok or deep skillet over medium-high heat. Add the cubed or sliced pork belly and cook until browned on all sides and its fat has begun to render, about 5-7 minutes. Remove the pork from the pan and set aside, leaving the rendered fat in the pan.
⏱️ 10 minutes - 2
Sauté Aromatics and Tomatoes: Reduce the heat to medium. Add the minced garlic and chopped onion to the pan. Sauté until the onions are softened and fragrant, about 2-3 minutes. Add the chopped tomatoes and cook until they soften and begin to release their juices, about 3-5 minutes.
⏱️ 1 minute - 3
Incorporate Shrimp Paste: Add the bagoong alamang (shrimp paste) to the pan. Stir well and sauté for about 1-2 minutes to meld the flavors and reduce any harsh aroma.
⏱️ 5 minutes - 4
Add Heartier Vegetables: Pour in 0.5 cup of water and bring to a simmer. Add the cubed squash (kalabasa). Cover the pan and let it cook for about 5 minutes, or until the squash is slightly tender.
⏱️ 2 minutes - 5
Layer Remaining Vegetables: Add the string beans (sitaw), eggplant, bitter melon (ampalaya), and okra to the pan. Stir gently to combine with the other ingredients. If the mixture seems too dry, add a little more water, about 1/4 cup at a time.
⏱️ 7 minutes - 6
Simmer and Tenderize: Cover the pan again and continue to simmer for about 7-10 minutes, or until all the vegetables are tender but still retain a slight crispness. Avoid overcooking to prevent them from becoming mushy.
⏱️ 10 minutes - 7
Finish and Serve: Stir in the reserved seared pork belly. Season with freshly ground black pepper to taste. Adjust seasoning with more bagoong alamang if needed. Serve hot, ideally with steamed white rice.
⏱️ 1 minute
💡 專業提示
- ✓To reduce the bitterness of the ampalaya (bitter melon), you can soak the slices in salted water for about 15-30 minutes before cooking, then rinse thoroughly.
- ✓The order of adding vegetables is crucial for even cooking. Harder vegetables like squash go in first, followed by beans, eggplant, and finally quicker-cooking vegetables like okra and tomatoes.
- ✓For a richer flavor, you can use pork belly with a good amount of fat. The rendered fat adds depth to the dish.
- ✓If you prefer a saucier Pinakbet, increase the amount of water, adding it gradually during the simmering process.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Pinakbet sa Gata: Incorporate coconut milk during the simmering stage for a creamy, richer flavor profile.
- Seafood Pinakbet: Substitute pork with shrimp or small pieces of fish, adding them towards the end of the cooking process to avoid overcooking.
- Vegetarian/Vegan Pinakbet: Omit the pork and use vegetable broth or water. Ensure your bagoong alamang is vegan-friendly, or substitute with a vegan fish sauce alternative.