Authentic Filipino Pinakbet Recipe: A Delicious Vegetable Medley

Ingredients

  • 1/2 kilogram pork, cut into small pieces
  • 1 bunch string beans, cut into 2" lengths
  • 1 large eggplant, cut into small pieces
  • 2 pieces medium-sized bitter melon, sliced
  • 1 piece large tomato, sliced
  • 1 piece large onion, sliced
  • 4 cloves garlic, minced
  • 3 pieces medium-sized okra
  • 1 piece medium-sized squash, cubed
  • 2 tablespoons shrimp paste
  • 3 tablespoons cooking oil
  • 2 cups water
  • salt and pepper to taste

Steps and instructions

  1. Heat the cooking oil in a pan.
  2. Add the pork pieces and cook until they are browned.
  3. Add the garlic, onions, and tomatoes to the pan. Sauté until the onions become soft.
  4. Add the shrimp paste to the pan and stir to mix well with the other ingredients.
  5. Add the water and bring the mixture to a boil.
  6. Add the squash and cook until it becomes soft.
  7. Add the string beans, eggplant, bitter melon, and okra to the pan. Stir well to combine with the other ingredients.
  8. Lower the heat and let the mixture simmer until the vegetables are cooked to your desired tenderness.
  9. Add salt and pepper to taste.
  10. Remove from heat and serve while warm.

Tools for making

Recipe variations

  • Replace pork with chicken or beef for a different meat option.
  • Add shrimp or fish for a seafood twist.
  • Include other vegetables such as bell peppers or cabbage.
  • Experiment with different herbs and spices like bay leaves or ginger.
  • Make it vegan by omitting the meat and shrimp paste, and using vegetable broth instead of water.
  • Try using tofu or tempeh as a protein substitute.
  • For a healthier version, use olive oil instead of cooking oil.
  • Add a squeeze of calamansi or lemon juice for a tangy flavor.
  • Spice it up by adding chili peppers or hot sauce.
  • Use coconut milk instead of water for a richer and creamier sauce.

Recipe overview

Pinakbet is a traditional Filipino dish known for its savory and slightly bitter flavor profile. This hearty stew combines pork with a variety of colorful vegetables such as string beans, eggplant, bitter melon, okra, and squash. The unique taste of Pinakbet comes from the shrimp paste, which adds a depth of flavor that complements and enhances the vegetables. This dish is a one-pot wonder, making it a convenient and easy meal to prepare. Expect a medley of different textures and tastes with each spoonful. If you're adventurous with your palate and love trying different cuisines, then this Pinakbet recipe is a must-try!

Common questions

  1. How long does it take to make Pinakbet?
    The total cooking time for Pinakbet is approximately 45 minutes.
  2. Can I substitute the pork with another meat?
    Yes, you can substitute the pork with chicken, beef, or even shrimp according to your preference.
  3. Can I add other vegetables to Pinakbet?
    Absolutely! Pinakbet is a versatile dish, and you can add other vegetables such as bell peppers, cabbage, or even mushrooms to enhance the flavor.
  4. Is shrimp paste necessary for Pinakbet?
    Yes, shrimp paste is a key ingredient in Pinakbet as it adds a unique flavor to the dish. However, if you have allergies or prefer to omit it, you can still make a delicious Pinakbet without it.
  5. Can I make Pinakbet vegetarian or vegan?
    Yes, you can make a vegetarian or vegan version of Pinakbet by omitting the meat and using vegetable broth instead of water. Additionally, make sure to use a vegan-friendly alternative for shrimp paste or omit it entirely.
  6. What is the best way to serve Pinakbet?
    Pinakbet is best served with steamed rice. It can be enjoyed as a main dish or as a side dish alongside other Filipino favorites.

Serving dishes and utensils

  • Large pan - for cooking the dish
  • Knife - for cutting the vegetables and pork
  • Cutting board - to provide a stable surface for cutting ingredients
  • Serving dish - to present and serve the Pinakbet
  • Spoon - for stirring and serving the dish

Origin stories

Pinakbet is a humble dish hailing from the Ilocos region of the Philippines. Quite fittingly, its name is derived from the Ilocano word "pinakebbet", which translates to "shrunk" or "shriveled". This is a delightful nod to the way the vegetables in the dish are cooked until they are tender and have soaked up the rich flavors of the shrimp paste and pork. Ilocanos are known for their clever use of vegetables and bagoong (shrimp paste) in their cooking, making their meals not only delicious but sustainable, as they often use ingredients that are readily available in their area. It's said that the true test of a good Pinakbet is in its balance of flavors - the bitterness of the ampalaya (bitter gourd), the sweetness of the kamote (sweet potato), and the saltiness of the bagoong should all blend harmoniously, resulting in a uniquely satisfying dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.