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    Home » Vegetable Recipes

    Pinakbet Recipe

    Published: Apr 9, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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

    Pinakbet (Braised Mixed Vegetables) in a sauté pan.
    Jump to:
    • What is Pinakbet?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Perfect Pairings with Pinakbet
    • Other vegetable recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Pinakbet (Braised Mixed Vegetables).
    Oil (for sautéing), salt, and pepper are not in the photo. Lechon Kawali (Fried Pork Belly) and fried garlic are optional ingredients not pictured.

    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!

    Searing the shrimp and sauteing the aromatics with shrimp paste.

    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.

    Simmering the sauce for Pinakbet (Braised Mixed Vegetables). Simmering kabocha squash in the broth.

    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.

    Added eggplant and okra to the squash in the saute pan. Added bitter melon to the vegetables in the saute pan.

    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.

    Added yardlong beans to the vegetables in the saute pan. Added shrimp and Lechon Kawali (Fried Pork Belly) to the vegetables in the saute pan.

    Add some ground pepper and fried garlic as an option. Turn off the heat and enjoy your Pinakbet!

    Cooked Pinakbet (Braised Mixed Vegetables) in the saute pan.

    Recipe FAQs

    Is pinakbet a healthy dish?

    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.

    What does pinakbet taste like?

    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

    • Ginataang Puso ng Saging in a bowl.
      Ginataang Puso ng Saging Recipe
    • Tofu and Mushroom Adobo on a plate.
      Tofu and Mushroom Adobo Recipe
    • Laing with shrimp on a plate.
      Laing Recipe
    • Adobong Talong on a plate.
      Adobong Talong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Pinakbet braised in mixed vegetables scooped by a spoon.

    Pinakbet Recipe

    Pinakbet is a vegetable dish sautéed in aromatics and shrimp paste, then braised in a flavorful stock.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 425kcal
    Author: Nora Rey
    Cost: $12-$16

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 425kcalCarbohydrates: 25gProtein: 20gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 134mgSodium: 754mgPotassium: 1118mgFiber: 8gSugar: 9gVitamin A: 1725IUVitamin C: 38mgCalcium: 151mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Vegetable Recipes

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      Ginisang Okra Recipe
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      Lumpiang Labong Recipe
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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Jan

      May 08, 2023 at 3:46 pm

      5 stars
      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.

      Reply
      • Nora Rey

        July 23, 2023 at 3:13 am

        You're absolutely right! Cooking the tomatoes and aromatics until they're caramelized adds that wonderful depth of flavor.

        Reply
    5 from 2 votes (1 rating without comment)

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