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Ginisang Pinakbet with Bagnet
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5 from 1 vote

How to Cook Ginisang Pinakbet with Bagnet

Ginisang Pinakbet with Bagnet is a savory Filipino vegetable dish featuring a medley of sautéed vegetables flavored with shrimp paste and topped with crispy, golden bagnet for a delightful crunch.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Vegetables
Cuisine: Filipino
Keyword: ginisang pakbet, ginisang pinakbet with bagnet, pakbet with bagnet
Servings: 4 servings
Calories: 184kcal
Author: Manny

Ingredients

  • 2 pcs small eggplants sliced into 2 inch pieces
  • 1/4 kilo okra sliced into 1 inch pieces
  • 2 pcs tomatoes diced
  • 1/4 kilo squash slice into 1 inch
  • 1 bunch stringbeans cut into 2 inch pieces
  • 1 pc small ampalaya or bitter gourd sliced into 1/4 inch
  • 4 cloves garlic crushed
  • 2 pcs onions chopped
  • 1 inch ginger slivered
  • 1/2 kilo crispy chicken or lechon kawali
  • 1 tsp. ginisa mix or magic sarap
  • 2 Tbsp. shrimp paste or bagoong alamang
  • 1/4 kilo pork with fat sliced into small cubes
  • 2 Tbsp. cooking oil for sauteing

Instructions

How to cook Ginisang Pinakbet with Bagnet:

  • Fry the 1/2 kilo chicken or fry the 1/2 kilo pork to make enough lechon kawali or bagnet.
  • Fry until crispy and put into a strainer to remove extra oil. This will be used as a garnishing to the pinakbet dish.
  • Heat oil in a pan and saute garlic, onion and ginger. Then follow the pork fat (you can use chicken fat as well).
  • Then add the shrimp paste or bagoong alamang and the squash.
  • Let it cook for 2 to 3 minutes then add the vegetables but you should put the eggplant and ampalaya first then the rest of the vegetables.
  • Add the magic sarap and ginisa mix and mix the vegetables but be careful not to break the soft vegetables.
  • Cover and simmer again for a few minutes until cooked.
  • Serve hot and garnish with crispy chicken or bagnet on top.

Notes

Cooking Tips:

Fry the Bagnet for That Perfect Crunch

Dry the pork before frying to achieve the crunch when fried. It prevents splatter oil as well while frying. Fry in two steps: cook it through first, and then raise the temperature for that perfect signature crunchy bagnet. Remove excess oil from the strainer or place it on paper towels before putting the bagnet in the dish as if you never removed it.

Balancing Vegetable Texture

Add the harder vegetables such as squash and eggplant before the softer ones like okra and ampalaya. Gently stir so the softer vegetables won't break apart as it simmers in the shrimp paste. Lookout for not to overcook; otherwise, the veggies will lose their color and crunch.

Control of Saltiness in Shrimp Paste

This shrimp paste is saltier, though, so I use only a small amount at first, and adjust it to taste as I go. If the dish ends up too salty, adding in some squash or a splash of water will thin the sauce out enough to fix it. And topping it all with caramelized bagnet adds flavor, so don't forget to include this in your seasoning mixture.