Here's the original pakbet of Ilocanos.  Other  variations were made but the simplest is still the best.

Ingredients:

6 pcs round eggplant, quartered
6 pcs native ampalaya, quartered
3 pcs tomatoes, quartered
2 pcs onions, quartered
1 tbsp. fish bagoong
1/4 kilo bagnet or pork belly
1 cup water

Cooking Procedure:

• Fry bagnet or pork belly, set aside.
• In a saucepan, arrange the ingredients in the following order:  tomatoes, onions, ampalaya and eggplant.
• Top it with the fried  bagnet or pork belly.
  
• In a bowl of hot water, add bagoong isda, stir and pour into the saucepan.
  
• Cover the pan and bring to a boil. Lower heat and simmer. Simmer until almost all the liquid is conserve hot.
  
• Never stir.  Just shake the pan.
  
• Serve hot.

Ingredients:

• 1 cup pork liempo, sliced /  grilled fish  (milk fish, tilapia, hito or dalag) is also a very good alternative
  
• 2-3 spoonful of fish sauce (bagoong), or according to taste
  
• 1 cup of water
  
• 1 ampalaya, cut into 4
  
• 5 pieces round eggplant
  
• 4 pieces of tomatoes
  
• 1 bundle of squash flower (bulkalak ng kalabasa)
  
• 1 bundle of  sigarilyas
  
• 1/2 cup of patani
  
• 2 camote
  
• 1 bundle spinach
  
• 1 bundle saluyot or okra

Cooking Procedure:

• Bring the pork liempo to boil until tender and oily.  If using  fish, grill.  Set aside.
  
• Boil water and fish sauce (bagoong).
  
• Add  meat (or fish) and all the vegetables.
  
• Boil for 3 minutes.
  
• Serve hot.