I posted a pinakbet here quite a while ago which was more like a tagalog version. Manong Mannurat gave me a description of the real Iloko Pinakbet which I am copying for everyone to know. Here it is in his own words.
“of course, pinakbet or pakbet originated from ilocos. the name itself clearly prove it. "pinakbet" is an iloko word. it's actually a contracted "pinakebbet" meaning shrinked or shrivelled.the original ilokano pinakbet use only the bugguong which is monamon or other fish. but not bagoong alamang or aramang. also, the original pinakbet has no squash in it. usually its most basic veggies are only ampalaya (the round native ones are preferred), talong, kamatis, ginger (okra and/or sili is optional as are the other veggies). and as its name denote, it is actually cooked almost dry, shrivelled, shrinked”
I can imagine Manong shaking his head and and saying “haan nga dayta ti usto nga pinakbet iloko” (that’s not the right Iloko Pinakbet) but allow me Manong to modify your most favorite Ilokano dish so that this will be appealing to my children. My mother’s origins are from Ilocos Norte but I grew up in Baguio City. Anyway, the kalabasa and the patani is something I inherited from my friend’s mother who is from Dingras. The mushroom was something I got from a friend from Isabela.
2 tbsp of olive oil
About ½ lb of lean pork
1 onion, coarsely chopped
1 tomato coarsely chopped
about 10 tbsp of “bugguong” bagoong monamon sauce
2 eggplants, sliced in three and each slice cut further in quarters
about 6 pcs of ocra
about 2 long sili
about 15 pcs of long green beans cut in about 1 ½ inches long
½ small kalabasa
about ¼ cup of patani
and about 100 gms of oyster myshrooms
In a separate pan, heat the oil, add the pork, sauté the onion and the tomatoes. Set aside.
Put all the vegetables in a deep saucepan. Add the sautéed meat, tomato and onion. Add the bagoong and about ½ cup of water. Cover pan and let boil. Simmer for about 8-10 minutes. Adjust seasoning accordinag to your taste. Serve hot.
There you go Manong. I will cook dinengdeng soon but I'm afraid there will be another modification.