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Pinakbet braised in mixed vegetables scooped by a spoon.
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Pinakbet Recipe

Pinakbet is a vegetable dish sautéed in aromatics and shrimp paste, then braised in a flavorful stock.
Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 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: 425kcal | Carbohydrates: 25g | Protein: 20g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 754mg | Potassium: 1118mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1725IU | Vitamin C: 38mg | Calcium: 151mg | Iron: 2mg