P'akbet and Adobong Baboy: a Match Made in Heaven

Pinakbet is an Ilocano dish of mixed vegetables steamed in the broth of tomato, ginger,garlic and bagoong (brown fishpaste). To cook p'akbet, a slow fire is ideal: it allows the vegetables to unfold their flavor unhurriedly and imbue the broth with their essence. In my version, I use round eggplant, baby ampalaya (bitter melons), malunggay fruit and kamote (sweet potato). Sili is used for a garnish, or as a main ingredient itself.

Adobo is pork simmered in soy sauce, vinegar, peppercorns and garlic. This is perfection in itself but dahon ng laurel (bay leaf) makes it sublime.