Pinakbet with Pork Recipe

Pinakbet is a popular dish in the northern region of the Philippines, Ilocos. It has become famous in other regions as well and each has its own version be it in the choice of vegetables, seasoning or meat.

This pinakbet with pork recipe is a kapampangan recipe which I inherited from my mother. I’m really glad to be able to cook this dish because it is one of my most favorite home cooked foods back home. Other versions of pinakbet recipes uses shrimps (which is the original Ilocano recipe) and fried/grilled fish. Both are delightful in their own distinct flavors. I’ve used pork in this recipe because of its unique flavor that goes really well with the veggies, especially when the pork is slightly crispy-fried.


Pinakbet with Pork Recipe

Here are the ingredients for my Pinakbet with Pork recipe:

¼ kilo pork belly, cut into small pieces
½ kilo squash, cut one inch square
2 pieces medium-size eggplants, sliced ½ inch thick diagonally
1 piece bitter gourd or ampalaya, seeded and sliced ½ inch thick
10 pieces okra, removed ends and cut in two
3 pieces large tomatoes, roughly sliced
½ head garlic, crushed or minced
1 piece large onion, sliced
4 tablespoons bagoongisda or alamang (shrimp paste)
1-2 cups water
3 tablespoons canola oil
Salt to taste (if needed)

Cooking Procedure:
1. In a large cooking pan, boil pork belly in 1/2 cup water until water evaporates. This process will make the pork tender.
2. As soon as the pork starts to sizzle, add canola oil to help the pork cook fast and crispy.
3. When the pork reaches the desired crispy state, remove from the pan and set aside.
4. In the same pan, remove excess fat, sauté garlic and onion until translucent. .
5. Sauté tomatoes. Cook until the skins have wilted.
6. Add in pork and squash. Cover and simmer for 5 minutes stirring occasionally.
7. Add bagoong or alamang. Cook for a couple of minutes.
8. Add all remaining ingredients.
9. Cover and simmer for another 5 minutes. Be careful not to overcook the vegetables.
10. Serve with steamed rice!

Penne Tuna Creamy Pasta Recipe

This penne tuna creamy pasta recipe is one of the yummy recipes that my hubby makes.

When I arrived in the UAE on New Year’s Eve of 2008, I discovered that my then fiancée was famous for his creamy pasta dish. His friends were all praises of him and they beamingly call him as the “pasta master”. Friends can really be so supportive right? He can only cook one of the many sauces of pasta then he becomes the master! I couldn’t disagree with his friends because his creamy pasta is certainly delicious! A lot of friends have asked for the recipe and are proud of their own creation as well.

Hubby originally makes the creamy pasta with penne. He would also use flat pasta strands like tagliatelli, linguini or fetuccini, which I like better than penne. And, the flat pasta strands is what he usually brings to work as a treat to our colleagues. Last Thursday, as our contribution to our CEO’s surprise birthday party, he’d gone back using the old preference penne pasta for a change.



Here’s the recipe for this yummy Creamy Tuna Penne Pasta recipe.

Ingredients:
1 kg penne pasta
4 cans tuna in oil
2 cans sliced mushrooms
750ml evaporated milk
750ml thick cream
5 onions, minced
half bulb garlic, minced
salt
pepper
olive oil or canola oil



Cooking Procedure:
1. Cook penne in salted boiling water for 8-10 minutes, or according to packet instructions, until al dente.
2. Meanwhile, heat oil in a pan.
3. Cook minced onion until translucent.
4. Add garlic and stir-fry for 5 minutes on low heat. Be careful not to brown the garlic.
5. Add tuna followed by mushrooms. Cook for another 5 minutes.
6. Add milk and cream. Season with salt and pepper and simmer for 10 minutes.
7. Check penne if done. Drain well and set aside.
8. As soon as the sauce is done, toss penne immediately and cover it well with the sauce.

Enjoy!