Pinakbet
Pinakbet is a traditional Filipino vegetable stew featuring bitter melon, squash, eggplant, okra, and string beans simmered in a savory shrimp paste sauce. Pork is often added for richness, though the dish can also be made vegetarian. The vegetables are cooked until tender yet still distinct, creating a colorful medley of flavors and textures. Bitter melon adds a pleasant bitterness, while squash contributes natural sweetness. Served with rice, Pinakbet is both comforting and nutritious. It is a delicious way to enjoy a wide variety of vegetables in one meal.
Ingredients
- 1/2 pound pork belly, cubed (optional)
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 2 tablespoons shrimp paste (bagoong alamang)
- 1 cup water
- 2 cups squash, cubed
- 1 small bitter melon, sliced
- 1 eggplant, sliced
- 1 cup okra, trimmed
- 1 cup string beans, cut into 2-inch pieces
- 1 teaspoon ground black pepper
Instructions
- In a large pan, cook pork belly until lightly browned and some fat has rendered. Remove excess fat if desired.
- Add oil if needed. Sauté onion, garlic, and tomatoes until softened.
- Stir in the shrimp paste and cook for 1–2 minutes to develop flavor.
- Pour in water and bring to a simmer.
- Add squash first and cook for 5 minutes.
- Layer bitter melon, eggplant, okra, and string beans on top. Cover and simmer until tender, about 10–12 minutes.
- Add black pepper and gently toss to combine.
- Serve hot with steamed rice.
Notes
- Shrimp paste provides the signature savory flavor.
- Bitter melon adds authentic character to the dish.
- Layer vegetables according to cooking time.
- Avoid over-stirring to keep vegetables intact.
- Pork is optional but adds richness.
- Fresh seasonal vegetables work best.
- The dish tastes even better after resting.
- Serve with hot rice for a complete meal.