Pinakbet (Ilocano Dish)
Pinakbet is a classic Filipino vegetable stew that combines a medley of fresh vegetables with a savory punch of bagoong alamang (fermented shrimp paste). This dish is a staple in Filipino households, often served with steamed rice. The name 'Pinakbet' comes from the Ilocano word 'pinakebbet,' meaning 'shriveled,' which refers to the texture of the vegetables when perfectly cooked. It’s a comforting dish that brings together the rich flavors of pork, shrimp paste, and fresh...
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Ingredients
Protein
pork belly or pork loin1lb
Vegetables
eggplant, sliced1cup
bitter melon (ampalaya), sliced1cup
okra, whole or sliced1cup
squash (kalabasa), cubed1cup
long beans (sitaw), cut into 2-inch pieces1cup
Aromatics
garlic, minced3clove
onion, chopped1
tomatoes, chopped2
Sauce/Seasoning
bagoong alamang (fermented shrimp paste)2tbsp
water or broth2cups
salt1dash
pepper1dash
Nutrition (per serving)
Calories
186.7kcal (9.33%)
Protein
14.3g (28.6%)
Carbs
7.0g (2.56%)
Sugars
1.9g (3.74%)
Healthy Fat
8.6g
Unhealthy Fat
5.2g
% Daily Value based on a 2000 calorie diet
How to make Pinakbet (Ilocano Dish)
Sauté the aromatics and protein
- Step 1
In a pot or deep pan, heat some oil and sauté the garlic, onions, and tomatoes.
- Step 2
Add the sliced pork and cook until it's lightly browned and the fat has rendered.
Add the shrimp paste
- Step 1
Stir in the bagoong alamang and cook for about a minute to release its flavor.
Simmer the pork
- Step 1
Add water or broth to the pot and bring it to a boil.
- Step 2
Lower the heat, cover, and let the pork simmer until it's tender.
Add the vegetables
- Step 1
Add the vegetables in a staggered order, starting with the ones that take longer to cook, such as squash and long beans.
- Step 2
Cook for a few minutes before adding the softer vegetables like bitter melon, eggplant, and okra.
Cook until tender
- Step 1
Cover the pot and simmer until all the vegetables are tender but not overcooked.
Season and serve
- Step 1
Season with salt and pepper to taste, if needed.
- Step 2
Serve hot with steamed rice.
Nutrition (per serving)
Nutrition (per serving)
Calories
186.7kcal (9.33%)
Protein
14.3g (28.6%)
Carbs
7.0g (2.56%)
Sugars
1.9g (3.74%)
Healthy Fat
8.6g
Unhealthy Fat
5.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a healthier version, you can use lean pork or substitute with chicken or shrimp.
Avoid overcooking the vegetables to maintain their texture and flavor.
If you prefer a less salty dish, adjust the amount of bagoong alamang or rinse it lightly before using.
You can customize the vegetables based on availability or personal preference.
For added depth of flavor, use pork broth instead of water.
FAQS
Can I use other proteins instead of pork?
Yes, you can substitute pork with chicken or shrimp for a different variation of Pinakbet.
What can I use if I don’t have bagoong alamang?
If you don’t have bagoong alamang, you can use fish sauce as an alternative, though the flavor will be slightly different.
How do I prevent the bitter melon from being too bitter?
To reduce the bitterness of bitter melon, you can soak it in salted water for about 15 minutes before cooking.
Can I make Pinakbet vegetarian?
Yes, you can omit the pork and use vegetable broth instead of water for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
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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