Pinakbet is a Filipino vegetable dish made with squash, eggplant, okra, bitter melon, and yardlong beans.
It is cooked with tomatoes and shrimp paste, which give the sauce its savory flavor.
For this version, I added shrimp and crispy pork belly. You can use both, choose one, or leave them out.
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Ingredients You'll Need
Notes and Substitutions
- Vegetables: This recipe uses squash, eggplant, okra, bitter melon, and yardlong beans. Cut them into similar-sized pieces so they cook evenly. You can adjust the amounts or leave out a vegetable you do not like.
- Shrimp: Use medium or large shrimp. Peel and devein them.
- Shrimp paste: Use sautéed shrimp paste, also called ginisang bagoong alamang. It is already cooked and seasoned.
- Stock: I used shrimp stock, but chicken or vegetable stock will also work. You can use water and bouillon or base if that is what you have.
- Lechon kawali: Crispy pork belly is optional. Add it at the end so it stays crisp. You can air-fry it instead of deep-frying. You can also use leftover cooked pork or chicharon.
How to Make Pinakbet
Step 1: Cook the shrimp
Season 1 pound shrimp with salt and pepper.
Heat 2 tablespoons oil in a wok or large pan over medium-high heat.
Cook the shrimp for about a minute on each side, just until pink. Transfer to a plate and set aside.
Step 2: Cook the aromatics, tomatoes, and shrimp paste
Lower the heat to medium and add 2 more tablespoons oil.
Cook 4 garlic cloves (minced) and 1 onion (chopped) for about 3 minutes, until softened.
Add 1 cup chopped tomatoes and cook for 6 to 8 minutes, until soft and starting to break down.
Add 2 tablespoons sautéed shrimp paste and cook for a minute.
Step 4: Add the squash
Add 1½ pounds squash (cut into 1¼-inch pieces).
Cover and cook over medium heat for 3 minutes, until slightly tender but still firm.
Step 5: Add the eggplant and okra
Add 8 ounces eggplant (cut into 1-inch-thick pieces) and 6 ounces okra (halved), then stir gently.
Cover and cook for 5 minutes, until they start to soften.
Step 6: Add the bitter melon
Add 6 ounces bitter melon (cut into ½-inch slices).
Cover and cook for 3 minutes, until slightly tender but still firm.
Step 7: Add the yardlong beans
Add 6 ounces yardlong beans (cut into 2" pieces).
Cover and cook for about 2 minutes, or until the vegetables are tender but not mushy.
Taste the sauce and add salt, pepper, or more shrimp paste if needed.
Step 8: Add the shrimp and pork belly
Return the cooked shrimp to the pan.
Add the lechon kawali, if using, and gently mix everything together.
Turn off the heat.
Top with fried garlic (if you like) and serve your pinakbet with rice.
Recipe FAQs
Pinakbet, also called pakbet, is a Filipino vegetable dish that comes from the Ilocos region. There are different versions across the Philippines, including pinakbet Tagalog.
It is usually made with eggplant, yardlong beans, okra, bitter melon, and squash. The vegetables are cooked with garlic, onion, tomatoes, and bagoong.
The Tagalog version often uses shrimp paste, while the Ilocano version traditionally uses fermented fish sauce or paste.
Yes. Pakbet is a shortened name for pinakbet. Recipes vary by region and family.
Pinakbet has a savory, slightly salty taste from the shrimp paste. The squash and tomatoes add a little sweetness, while the bitter melon adds some bitterness. Each vegetable keeps its own flavor, so the dish has a good balance of sweet, salty, and bitter.
What to Serve with Pinakbet
- Steamed rice: The simplest and most common choice.
- Sinangag: Fried rice with toasted garlic.
- Grilled or fried fish: Try grilled tuna belly or crispy fried fish.
- Inihaw na liempo: Marinated grilled pork belly.
- Inihaw na manok: Marinated grilled chicken.
- Lumpia: Fried spring rolls filled with ground meat, vegetables, or shrimp.
- Ukoy: Crispy fritters made with shrimp and vegetables.
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📖 Recipe
Pinakbet
Equipment
- Wok or large pan
Ingredients
- 1 pound shrimp peeled and deveined
- 4 garlic cloves minced
- 1 small onion finely chopped
- 2 plum tomatoes finely chopped (about 1 cup)
- 2 tablespoons sautéed shrimp paste
- 1½ cups shrimp stock or other stock
- 2 tablespoons soy sauce
- 1½ pounds kalabasa or kabocha squash cut into 1¼-inch pieces
- 8 ounces eggplant cut into 1-inch thick pieces
- 6 ounces okra cut in half
- 1 bitter melon (about 6 ounces) cut into ½-inch thick pieces
- 6 ounces yardlong beans cut into 2-inch pieces
- ½ pound lechon kawali (fried pork belly) cut into bite-size pieces (optional)
- Neutral oil
- Salt and pepper to taste
- Fried garlic (optional)
Instructions
- Season the shrimp with salt and pepper. Heat some oil over medium-high heat and cook the shrimp for about a minute per side, until pink. Transfer to a plate.
- Lower the heat to medium and add more oil if needed. Cook the garlic and onion for about 3 minutes, until softened.
- Add the tomatoes and cook for 6 to 8 minutes, until soft and starting to break down.
- Add the shrimp paste and cook for a minute. Pour in the stock and soy sauce. Stir and bring to a boil.
- Add the squash. Cover and cook over medium heat for about 3 minutes, until slightly tender but still firm.
- Add the eggplant and okra, then stir gently. Cover and cook for about 5 minutes, until they start to soften.
- Add the bitter melon. Cover and cook for about 3 minutes. Add the yardlong beans and cook for another 2 minutes, or until the vegetables are tender but not mushy.
- Taste the sauce and add salt or pepper as needed. Return the shrimp to the pan and add the lechon kawali (if using). Mix gently and turn off the heat. Top with fried garlic (if you like).
Video
Notes
- Vegetables: Adjust the amounts or leave out any you do not like.
- Shrimp: Do not overcook, or it may become tough.
- Shrimp paste: Use sautéed shrimp paste. Start with less and add more to taste.
- Stock: Use shrimp, chicken, or vegetable stock. Water with bouillon or base also works.
- Lechon kawali: This is optional. Add it at the end to keep it crisp. You can also use leftover cooked pork or chicharon.
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.