Pinakbet is a classic Filipino vegetable dish from the Ilocos region, celebrated for its mix of local vegetables and its distinct salty flavor from fermented shrimp or fish paste. This dish is a comforting blend of tender vegetables and savory protein, making it a staple in Filipino households. The name 'Pinakbet' comes from the Ilocano word 'pinakebbet,' meaning 'shriveled,' which refers to the slightly cooked-down state of the vegetables. Whether made with pork belly, shrimp,...
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Ingredients
Protein
pork belly1/2lb
Vegetables
bitter melon (ampalaya), sliced1cup
eggplant (talong), sliced1cup
okra, whole or sliced1cup
squash (kalabasa), cubed1cup
long beans (sitaw), cut into 2-inch pieces1cup
Aromatics & Seasoning
garlic, minced3clove
onion, chopped1
tomatoes, chopped2
fermented shrimp paste (bagoong alamang) or fermented fish paste (bagoong isda)2tbsp
water or broth1cup
salt1dash
pepper1dash
Nutrition (per serving)
Calories
178.9kcal (8.94%)
Protein
12.7g (25.4%)
Carbs
6.1g (2.21%)
Sugars
1.9g (3.8%)
Healthy Fat
7.6g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
How to make Pinakbet
Prepare the Aromatics and Protein
- Step 1
Heat oil in a pot or deep pan. Sauté the garlic, onions, and tomatoes until the onions are soft and the tomatoes have released their juices.
- Step 2
Add the pork belly and cook until it is lightly browned.
Add the Bagoong
- Step 1
Stir in the fermented shrimp or fish paste and cook for about a minute to blend the flavors.
Simmer the Protein
- Step 1
Pour in water or broth and bring the mixture to a boil. Lower the heat, cover the pot, and let the pork simmer until tender.
Add the Vegetables
- Step 1
Add the squash and long beans first, as they take longer to cook. Let them simmer for a few minutes.
- Step 2
Add the bitter melon, eggplant, and okra. Cover and cook for another few minutes until all the vegetables are tender but still slightly firm.
Final Touches
- Step 1
Taste the dish and adjust the seasoning with salt and pepper if needed. Serve hot with steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
178.9kcal (8.94%)
Protein
12.7g (25.4%)
Carbs
6.1g (2.21%)
Sugars
1.9g (3.8%)
Healthy Fat
7.6g
Unhealthy Fat
5.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
To reduce the bitterness of the bitter melon, soak it in salted water for 10-15 minutes before cooking.
For a richer flavor, use pork broth instead of water.
If using crispy fried pork like bagnet or lechon kawali, add it towards the end to maintain its crispiness.
FAQS
Can I use other proteins besides pork belly?
Yes, you can use shrimp, leftover crispy fried pork, or even chicken as an alternative protein.
How do I reduce the bitterness of the bitter melon?
You can soak the sliced bitter melon in salted water for 10-15 minutes before cooking to reduce its bitterness.
Can I make this dish vegetarian?
Yes, you can omit the meat and use vegetable broth instead of water. You can also use a vegetarian-friendly fermented paste or seasoning.
What is the best way to serve Pinakbet?
Pinakbet is best served hot with steamed rice to complement its savory and salty flavors.
Can I prepare Pinakbet in advance?
Yes, Pinakbet can be prepared in advance and reheated. However, the vegetables may become softer upon reheating.
Genesis Gaerlan
(@genesis111685)
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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North Terrace, Adelaide, South Australia, 5000
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