A RECIPE FOR THE ILOKANO PINAKBET

ampalaya (paria, the small kind)
eggplant (tarong in the language)
okra
onions
sitaw (string beans)
tomatoes, quartered
ginger (laya)
garlic (bawang), macerated
bagoong na isda or bugguong
vinegar( sukang Ilokano)
hibe or shrimp cube
slices of pork or bagnet(sisiron in Laoag:)
water

Cut ampalaya and eggplants in 2" slices. Puncture eggplants with fork. Arrange vegetables in pot (preferably the earthenware  made in San Nicolas, Ilocos Norte). Put tomatoes and onions, garlic and ginger. Put bugguong, vinegar, hibe or shrimp slices, pork slices or pork/bagnet cube. Pour 1/2 cup of water. Cook over high flame. When boiling, lift pot from flame and toss highly to allow vegetables to cook evenly. Simmer over low flames until cooked.