Pinakbet Tagalog is nutritious as it is delicious! A colorful medley of local vegetables, pork belly, and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat.
Growing up, one of my fondest memories was the weekends my brothers and I sat down to a lunch of our mother's pinakbet. I am sure, like most typical kids, we would have preferred spaghetti or chicken bbq over this pungent vegetable stew given a choice, but we gobbled our food like there was nothing else we'd rather eat.
I think gathering around the table to partake of the meal family made it more memorable. And the fact that it was my mother's cooking made a simple dinner special.
What is Pinakbet
Pinakbet or Pakbet is a Filipino vegetable stew from the Ilocos region. Its name is derived from the Ilocano word pinakebbet, which means "shriveled," in reference to the vegetables being sweated in the pot over low heat until "shrunken."
The dish makes use of indigenous produce, root crops, and beans that are accessible and plentiful in the area, such as okra, ginger, tomatoes, eggplant, ampalaya, sitaw, siling duwag, and kamote. It's traditionally flavored with bagoong monamon, a type of seasoning made of fermented fish. Other ingredients, such as diced pork, crispy bagnet, shrimp, or pre-cooked fish, are added for flavor.
While pakbet originated in the northern part of the country, a Pinakbet Tagalog version is also popular in the southern areas. This regional variation derives its characteristic taste from bagoong alamang or shrimp paste instead of bagoong isda and usually includes kalabasa for a touch of sweetness.
Cooking tips
- To ensure even cooking, cut the ingredients in uniform sizes such as the long beans in the same lengths, the pork belly in the same thickness.
- Add the vegetables in the pot according to how long they cook. Sturdier ones such as kalabasa and sitaw go in first followed by eggplant, bittermelon, and okra which take less time to soften.
- The recipe below uses pork belly which has a good ratio of meat and fat for flavor and texture. Leaner cuts such as pork shoulder as well as other proteins such as bagnet or lechon kawali, shrimp. and fried or grilled fish are also good options.
- To lessen the "fishy" taste, cook the shrimp paste for a few minutes until it starts to brown.
How to serve and store
- A hearty and filling assortment of vegetables and meat, this Pinakbet Tagalog is a complete meal on its own, but it can also serve as a side dish to fried fish or grilled meats and steamed rice.
- To store, allow to cool completely and transfer into an airtight container. Refrigerate for up to 3 days.
- To reheat, place in a wide pan and warm over medium heat until completely heated through.
Looking for more delicious recipes? This ginisang gulay is a tasty side dish that's healthy and budget-friendly, too!
Ingredients
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ยฝ pound pork belly, cut into 1-inch cubes
- 1 tablespoon shrimp paste
- 2 Roma tomatoes, chopped
- 2 cups water
- ยฝ small kalabasa, peeled and cut into pieces
- 8 okra, ends trimmed
- ยฝ bunch long beans, ends trimmed and cut into 3-inch lengths
- 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
- 1 large eggplant, ends trimmed and cut into 1-inch thick
- salt and pepper to taste
Instructions
- In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
- Add pork and cook, stirring occasionally, until lightly browned.
- Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
- Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
- Add water and bring to a boil. Lower heat, cover, and cook for about 15 to 20 minutes or until meat is tender. Add more water in ยฝ cup increments as needed to maintain about 1 cup of liquid.
- Add squash and cook for about 2 minutes or until almost tender.
- Add long beans and continue to cook until tender-crisp.
- Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
- To ensure even cooking, cut the ingredients in uniform sizes such as the long beans in the same lengths, the pork belly in the same thickness.
- Add the vegetables in the pot according to how long they cook. Sturdier ones such as kalabasa and sitaw go in first followed by eggplant, bittermelon, and okra which take less time to soften.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Sonia says
With the return of my daughter to home for cancer treatment at UCLA, she craved the comfort foods of home-cooked Pilipino meals. I usually cook pinakbet in my momโs Pangasinan way, but I tried yours for a change because I had pork belly on hand. So glad I did. Thank you for an excellent, easy to follow recipe. BTW, I added 4 more garlic cloves, and served Bagoong Alamang on the side. Your use of the pork belly elevated the dish. Your cooking times helped me not overcook the vegetables in pinakbet โฆ for the first time in my life! My family loved it. ๐ Thank you for sharing your recipe and tips with such a generous spirit. I look forward to checking out more of your recipes,
Rey Mendoza says
I've never cooked Pinakbet before. In fact, I've never cooked at all. I'm proud that your Pinakbet has been my first dish ever. Yummy. Shrimpy. Chewy. With all the goodness bursting between chomps. Thank you very much.
Cel CH says
Thank you for the recipe, Lalaine! I'm a Filipino in Australia, I usually cook the pinakbet a different way, but I just tried yours. It was a success and very yummy. The vegetables cooked just right. This will be my go to pinakbet recipe from now. Thanks again. ๐
Keith Jemison says
I could not find Shrimp Paste ( Bagoong )
But was able to find Shrimp Sauce, can I use it instead? Please advise, this is my first attempt at making this recipe.
Lalaine Manalo says
Do you mean bagoong or fish sauce?
Benny Pena says
Hi Lalaine, For at least 3 yrs. now , I've been going to your site and using your recipes and instructions without leaving any comments and/or "Thank you Notes" lol.. But now, I just can't thank you enough of
blogging our Filipino dishes and ideas. My Dad was a retired U.S. Navy professional "CHEF" and served Admiral's and even President (I won't mention names lolz , diplomats, and their staff). Unfortunately, he passed away, without teaching me/us, how to cook Asian/Filipino recipes:(. In short, now that I also just retired from the U.S. Navy...(MACS(SW), U.S.N (Ret.), I have to learn to cook my favorite Pinoy foods. Thank you Lalaine for the Filipino recipes and the unique ways, instructions and precise ingredients that I have followed from this site. You're much appreciated and may you stay healthy, successful, safe and God Bless you and your Family. "Maraming Salamat po(Y). Sincerely, B.P.
Lalaine Manalo says
Thank you so much for your feedback. I'm glad you find the recipes useful. Thank you also for your service. I hope you enjoy your retirement. God bless.
Evangelina Peterson says
Iโm in Charlotte North Carolina USA where can I buy this type of deep frying pan ? Thank you
Lalaine Manalo says
I bought it from Target ๐
Rywd says
I'm sorry but is it really 2 cups of water for pinakbet?
Lalaine Manalo says
Yes, about 2 cups but you can add more or less according to your tastes.
Lyn says
Thanks for the recipe..๐๐๐
Lalaine says
You're welcome ๐
Gezrel says
๐๐๐nakaka gutom
Bonna Dia says
Hi! I really love your recipes. The step by step instructions so as its accuracy. The first time I cooked sinigang for my partner was great for a first timer. My partner loved it so much. Although I jusg bought one pack of sinigang mix. Hahahaha, but thank you. I am turning to this blog on my daily cookings and for special occasion. Keep up warming not just the palates but hearys too!!!
Lalaine Manalo says
Hi Bonna! Thank you so much for following our blog <3
Florlina says
Thank you for sharing this recipe! I found all these great vegetables at a farmer's market today. I was inspired to make this dish. So glad that I found your recipe!
Lalaine Manalo says
I am glad you enjoyed it! I can just imagine how delicious this is with fresh, organic vegetables!
Ton says
Great recipe! I've not had a pinakbet that had soup in it.
You mentioned that you pair this with fried fish. Why no fried fish recipe to accompany this? ๐ We want to eat just like you.
Lalaine says
LOL I'll post my favorite fish recipe next time ๐
Evelyn says
I remember my Lola from Ilocos Norte putting all the pinacbet ingredients in the kawale and just shake instead of stirring. I've tired cooking pinacbet following instructions from the Internet by sautรฉing the tomatoes, onion, ginger, etc and adding the vegetables later. The finish product doesn't seem to taste the same. Because my children are vegetarians using soy sauce instead of bagoon just works fine for us.
Lalaine Manalo says
Yes, there are many ways to make this dish. I like to saute the aromatics because I find the extra step adds flavor. I've never tried soy sauce with pinakbet but I am glad it worked ๐
Hazel says
Laine,
Will you create a pinakbet recipe with no shrimp paste please. Mason cannot have bagoong so I have to use patis. Please create a recipe with just patis. Thank you!
Jeff West says
Very nice. I lived in the Philippines for 15 years as I was growing up and loved all the foods of the country. It is nice to see them again with recipes that I can make at home. I have tried the gulay and now the panakbet, both turned out just as I remember. Thank you for the site...
Jeff
IVIE says
YUMMY
Lei says
Hello po,
pwede po ba kyo mag suggest ng substitute for okra, kalabasa and ampalaya? Malayo po kasi ang bilihan dito papunta sa asian market kasi. I am craving for pkbet kasi... thank you in advance po....
Lalaine says
Pwedeng subsitute ang kamote for calabasa. For ampalaya at okra, pwedeng wag nang isama at damihan na lang ang mga ibang gulay na available ๐
Rosemarie Martinez says
Local grocery Albertsons carries frozen okra. Bitter melon, ampalaya, is popular in Louisiana and usually home grown. If you find some fresh in a local market, save the seeds, grow your own. My daughters friend in Virginia grows an entire Filipino garden on her apartment balcony! Love ampalaya leaves in mongo soup
Lalaine says
We only have a small backyard space, I will try container gardening and see what happens. I don't have a green thumb so it will be amazing if I get to grow anything ๐