Pinakbet seasoned with patis instead of bagoong, for a cleaner, lighter take on the classic.
Pinakbet is a vegetable dish cooked with pork until tender. The name comes from the Ilocano word pinakebbet, meaning shriveled, after the way the vegetables cook down in the pot. Use whatever vegetables are in season or in your fridge.
It's usually seasoned with bagoong, but this version uses patis. You still get the salty depth of fermented fish, but it's cleaner and lighter, so the vegetables taste more like themselves. It's the pinakbet to make when there's no bagoong in the pantry, or when you're cooking for someone who isn't into the funk. If you miss it, add a spoonful of bagoong with the patis.
Without bagoong to balance it, the ampalaya's bitterness stands out more, so salting it first helps tame it. The kalabasa goes in first because it takes the longest to cook, and some of it breaks down to thicken the sauce. Half the pork goes back in at the end so it stays crisp against the soft vegetables, though bagnet or lechon kawali can stand in for the pork belly.
Salt ampalaya: Toss ampalaya with ½ tsp salt and let sit for 10-15 minutes. Rinse under cold water, gently squeeze out excess liquid, and set aside.
Render pork: Place pork in a large, cold pot over medium heat. Cook, stirring occasionally, until the fat has rendered and the edges are browned and crisp, 8-10 minutes. Remove half the pork and set aside.
Build base: If the pot looks dry, add the oil. Sauté onion and garlic until soft and fragrant, 2-3 minutes. Add tomatoes and cook until soft and jammy, 5-6 minutes. Stir in 1 tbsp patis and cook until it sizzles and the sharp smell mellows, about 30 seconds.
Simmer kalabasa: Add water and kalabasa. Cover and simmer until the kalabasa is just starting to soften at the edges, 5-7 minutes.
Add remaining vegetables: Add eggplant, okra, sitaw, and ampalaya. Season with the remaining 1 tbsp patis and black pepper. Cover and cook until the vegetables are tender but still hold their shape, 8-10 minutes.
Finish: Taste and add more patis as needed. If it's too saucy, uncover and simmer for a few minutes to reduce. Return the reserved pork, fold gently, and serve with hot rice.
