Pinakbet
Pinakbet is a rustic Filipino vegetable stew with tender pork, soft eggplant, okra, tomato, and pleasantly bitter melon in a rich, savory shrimp-paste broth. This beginner-friendly version is quick to make, deeply flavorful, and especially satisfying served with steamed rice.
Ingredients
Gulay at karne
- 150 gpork belly, thinly sliced
- 120 gbitter melon, halved, seeded, and sliced into 1 cm half-moons
- 120 geggplant, cut into 4 cm batons
- 80 gokra, trimmed
- 120 gripe tomato, cut into wedges
- 80 gonion, thinly sliced
- 15 ggarlic, minced
- 10 gginger, julienned
Sabaw at pampalasa
- 30 gshrimp paste (bagoong alamang)
- 180 mlwater
- 10 mlneutral oil
- 1 gground black pepper
Instructions
- 1
Prepare all ingredients first: slice the pork belly thinly for quick cooking, cut the bitter melon, eggplant, okra, tomato, onion, garlic, and ginger. Keeping the vegetable pieces fairly large helps them stay intact in the stew.
- 2
Heat the oil in a wide pan over medium heat. Add the pork belly and cook for 3-4 minutes until it loses its raw color and starts to render some fat. If the pan looks dry, keep the heat moderate rather than adding more oil.
- 3
Add the onion, garlic, and ginger. Sauté for 1-2 minutes until fragrant and the onion begins to soften; do not let the garlic brown deeply or it can turn bitter.
- 4
Add the tomato and shrimp paste. Cook for 2 minutes, pressing the tomato lightly so it begins to break down and combine with the bagoong into a savory base.
- 5
Pour in the water and bring to a gentle simmer. Cover and cook for 6 minutes, or until the pork is just tender enough to bite. A gentle simmer keeps the broth clear and prevents the vegetables from overcooking later.
- 6
Add the eggplant and okra, arranging them in the pan rather than stirring aggressively. Cover and cook for 3 minutes.
- 7
Add the bitter melon on top and season with black pepper. Cover and cook for 3-4 minutes more, until all the vegetables are tender but still hold their shape. Traditional pinakbet is often shaken or gently folded instead of heavily stirred so the vegetables do not break apart.
- 8
Taste the broth and serve hot. If needed, gently toss once before plating so each serving gets pork, vegetables, and sauce.
Nutrition per serving
Notes
- •For a less bitter ampalaya, sprinkle the sliced bitter melon lightly with salt, leave for 10 minutes, then rinse and drain well before cooking; this is optional and slightly changes the traditional flavor.
- •Use a wide, shallow pan if possible so the vegetables steam and braise evenly without too much stirring.
- •Serve with hot steamed rice; the sauce is intentionally savory and concentrated.
- •If your shrimp paste is very salty, start with 20 g and adjust at the end.
Background
Pinakbet is a classic vegetable dish from the Ilocos region of the Philippines, where it is especially associated with Ilocano cooking. Its name is linked to the Ilocano word meaning "to shrivel," referring to the vegetables being gently cooked down together. Traditional versions often feature bagoong for deep savory flavor and whatever local vegetables are in season.
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