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Potato Wedges Pinakbet with Crispy Bagnet

The Ilocanos pride themselves on dishes made with a variety of fresh and nutritious vegetables. The pinakbet is no exemption. Can you make it more appetizing than it already is? You can, with potatoes! The potato is a nutrient-dense vegetable that offers many unique benefits that will surely satisfy your taste-spuds.
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Print Recipe
Total Time60 Mins
Prep Time30 Mins
Cook Time30 Mins
ServingsServes 4
Prep Method: Fried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

30 Mins

Serving

Serves 4

Description

The Ilocanos pride themselves on dishes made with a variety of fresh and nutritious vegetables. The pinakbet is no exemption. Can you make it more appetizing than it already is? You can, with potatoes! The potato is a nutrient-dense vegetable that offers many unique benefits that will surely satisfy your taste-spuds.

Ingredients

  • 8 pieces frozen potato wedges (or 150 grams)
  • ½ kilo pork belly, thinly sliced (for lechon kawali)
  • ½ head of garlic, finely chopped (¼ cup)
  • ½ piece medium onion, finely chopped (¼ cup)
  • 2 pieces medium tomatoes, sliced (or ½ cup)
  • 1 tablespoon bagoong alamang (shrimp paste) (or 30 grams)
  • ¼ piece small squash, sliced (or 1 cup)
  • 10 pieces string beans (or 1 cup)
  • ½ piece medium ampalaya (bitter gourd), sliced (or ½ cup)
  • ½ piece medium eggplant, sliced (or ½ cup)
  • ½ tablespoon unsalted butter
  • salt and pepper to taste
  • oil for deep frying

Preparation

  1. To make the lechon kawali, season the pork belly with salt and pepper. Deep fry. Set aside.
  2. Using some of the oil from the pork, sauté garlic, onion, and tomatoes until translucent.
  3. Add the bagoong alamang and squash then cook for 3 minutes.
  4. Add the string beans, ampalaya and eggplant then sauté for another 3 minutes.
  5. Add a little bit of water then cover and simmer until the vegetable are cooked. Set aside.
  6. Preheat the deep fryer to 400F, and fry the wedges for 4 to 5 minutes or until golden brown.
  7. Put the wedges in a bowl, and melt some butter on the wedges. Make sure the wedges are hot so the butter would melt.
  8. Toss and mix everything together. Serve warm.

Notes

Make sure the lechon kawali is crispy by heating the oil in the correct temperature (400F). You may also add shrimp to the mixture.

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Nutrition Facts Per Serving

Calories

904

Fat

85.63g

Sodium

705mg

Cholesterol

92mg

Vitamin C

24.4mg

Carbohydrates

18.66g

Fiber

3.5g

Protein

15.4g

Potassium

655mg

Sugar

3.19g

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