Pinakbet is a vegetable dish of braised mixed vegetables sautéed with aromatics and shrimp paste, then simmered in a flavorful stock. The combination of savory, slightly sweet vegetables with different textures and an umami-rich sauce makes it an instant favorite
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What is Pinakbet?
Pinakbet, also known as pakbet or pinakbet Tagalog, is a traditional Filipino vegetable stew or braise originating from the Ilocos region, with variations found across the country.
The dish is made with a mix of vegetables, like eggplant, yardlong beans, okra, bitter melon, and kalabasa squash. These vegetables are sautéed with aromatics, seasoned with bagoong alamang (shrimp paste), then simmered until tender.
For more flavor, meat or shrimp can be added. This version includes Lechon Kawali, providing an indulgent contrast to the lighter flavors of the vegetables. If you have pre-boiled pork belly on hand, air-frying it becomes a breeze.
Ingredients you'll need
Notes and substitutions
- Vegetables: Pinakbet typically includes a variety of vegetables such as kalabasa or kabocha squash, bitter melon (ampalaya), eggplant (talong), yardlong beans (sitaw), and okra.
- Sautéed shrimp paste (or ginisang bagoong alamang): A salty, umami-rich condiment that brings the dish together. Get the sautéed variety, not the pink/raw version.
- Shrimp stock: I used homemade shrimp stock from shrimp heads and shells. You can alternatively use chicken-flavored broth, stock, bouillon, or base.
How to make this recipe
Step 1: Season ½ pound of shrimp with salt and pepper. Add 2 tablespoons of oil in a wok or a sauté pan. Over medium-high heat, sear the shrimp until opaque for about a minute on each side. Transfer to a plate.
Step 2: Lower to medium heat, then add another 2 tablespoons of oil. Sauté 4 garlic and 1 onion until softened, about 3 minutes. Add 1 cup of tomatoes and cook them long enough until they soften and caramelize, about 6-8 minutes. Add 2 tablespoons of shrimp paste and sauté for a minute.
PRO TIP: Don't rush sautéing the aromatics. Taking the time to let them caramelize is crucial for building a rich flavor base. Patience in this step pays off!
Step 3: Add 1½ cups of stock/broth and 2 tablespoons soy sauce. Mix and let it boil over medium-high heat.
Step 4: Add 1½ pounds of squash, then cover and simmer for 3 minutes over medium heat.
Step 5: Add 8 ounces of eggplant and 6 ounces of okra. Mix, then let it cook covered for 5 minutes.
Step 6: Add 6 ounces of bitter melon. Mix, then let it cook covered for 3 minutes.
Step 7: Add 6 ounces of yardlong beans. Mix, then let it cook covered for 2 minutes. Taste the sauce and adjust if necessary.
Step 8: Add the shrimp and Lechon Kawali (Fried Pork Belly) pieces, if using. You can also add some chicharon for added crunch.
Add some ground pepper and fried garlic as an option. Turn off the heat and enjoy your Pinakbet!
Recipe FAQs
Pinakbet is a healthy dish made primarily with low-calorie, nutrient-rich vegetables. According to WebMD, shrimp is a good source of protein and omega-3 fatty acids, though high in cholesterol.
However, shrimp paste and soy sauce have high sodium content. Adding Lechon Kawali (Fried Pork Belly) may not be the healthiest option due to its high fat and calorie content. To balance its benefits and risks, consume everything in moderation.
Pinakbet has a savory and slightly bitter taste from the bitter melon. It is packed with umami from shrimp paste and soy sauce, balanced by the sweetness of the vegetables. Okra gives it a slightly slimy texture. The combination of flavors and textures creates a unique and delicious taste many enjoy.
Perfect Pairings with Pinakbet
- White Rice: The most basic and traditional pairing.
- Sinangag: This garlic fried rice has crispy garlic bits blended with white rice.
- Grilled or Fried Fish: Grilled or fried fish can complement the savory flavors of Pinakbet without overpowering it.
- Lechon Kawali: Crispy fried pork belly that adds a rich contrast to the vegetables.
- Pork BBQ Skewers: Grilled skewers of marinated pork, often with soy sauce, calamansi, and banana ketchup.
- Inihaw na Liempo: These are marinated pork belly slices, grilled and served with a dipping sauce.
- Inihaw na Manok: Grilled chicken typically marinated in soy sauce. Another variation is Chicken Inasal with vinegar, calamansi, and lemongrass.
- Lumpia: Spring rolls filled with ground meat or shrimp wrapped in lumpia wrappers, then deep-fried until crispy.
- Lumpiang Gulay: Vegetable spring rolls made with cabbage, bean sprouts, sweet potatoes, and green beans, deep-fried then paired with a spiced vinegar dip.
- Ukoy: Crispy shrimp and vegetable fritters, best enjoyed with a spicy vinegar dip.
Other vegetable recipes you may like
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📖 Recipe
Pinakbet Recipe
Equipment
- Wok or Sauté pan
Ingredients
- 1 pound shrimp peeled and deveined
- 4 garlic cloves minced
- 1 small onion finely chopped
- 2 plum tomatoes (about 1 cup finely chopped)
- 2 tablespoons sautéed shrimp paste (see note)
- 1½ cups shrimp stock (see note)
- 2 tablespoons soy sauce
- 1½ pounds kalabasa or kabocha squash cut into 1¼" pieces
- 1 or 2 eggplant, about 8 ounces cut into 1" thick pieces
- 6 ounces okra cut in half
- 1 bitter melon, about 6 ounces cut into ½" thick pieces
- 6 ounces yardlong beans cut into 2" pieces
- ½ pound Lechon kawali (fried pork belly) optional, cut into bite-size pieces
- Neutral oil for sautéing
- Salt and pepper to taste
- Fried garlic optional
Instructions
- Season the shrimp with salt and pepper. Add 2 tablespoons of oil in a wok or a sauté pan. Over medium-high heat, sear the shrimp until opaque for about a minute on each side. Transfer to a plate.
- Lower to medium heat, then add another 2 tablespoons of oil. Sauté garlic and onion until softened, about 3 minutes. Add tomatoes and cook them long enough until they soften and caramelize, about 6-8 minutes.
- Add the shrimp paste and sauté for about a minute.
- Add the stock/broth and soy sauce. Mix and let it boil over medium-high heat.
- Add the squash, then cover and simmer for 3 minutes over medium heat.
- Add the eggplant and okra. Mix, then let it cook covered for 5 minutes.
- Add the bitter melon. Mix, then let it cook covered for 3 minutes.
- Add the yardlong beans. Mix, then let it cook covered for 2 minutes.
- Taste the sauce and adjust if necessary.
- Add the shrimp and cut-up Lechon Kawali (fried pork belly) if using. Add some ground pepper and fried garlic as an option.
- Turn off the heat and enjoy with some white rice.
Notes
- Sautéed shrimp paste (or ginisang bagoong alamang): A salty, umami-rich condiment that brings the dish together. Get the sautéed variety, not the pink/raw version.
- Shrimp stock: I used homemade shrimp stock from shrimp heads and shells. You can alternatively use chicken-flavored broth, stock, bouillon, or base.
Jan says
I like how you cooked the tomatoes and aromatics well until they’re almost caramelized. It think it’s important for a really good flavor base. Thank you for the recipe.
Nora Rey says
You're absolutely right! Cooking the tomatoes and aromatics until they're caramelized adds that wonderful depth of flavor.