Low Carb Pinakbet
Experience a lighter, guilt-free twist on a Filipino classic with this Low Carb Pinakbet recipe! Packed with vibrant, nutrient-rich vegetables like bitter melon, green beans, cauliflower, and radish, this hearty dish is a healthy celebration of traditional flavors. Highlighting tender pork belly and a bold burst of shrimp paste, the recipe delivers a savory, umami-rich taste that’s perfectly balanced with the natural sweetness of tomatoes. With minimal prep time and simple cooking steps, it's the ideal meal for busy weeknights while still being packed with wholesome ingredients. Perfectly seasoned and simmered to perfection, this low-carb version of Pinakbet makes a satisfying main dish or a flavorful side to complement grilled meats or fish. Indulge in Filipino comfort food without compromising your healthy eating goals!
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Recipe Information
Ingredients
- 250 grams Pork belly, sliced into small pieces
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 tablespoons Bagong alamang (shrimp paste)
- 2 medium Tomatoes, chopped
- 1 large Eggplant, chopped
- 1 medium Radish, sliced thinly
- 1 medium Bitter melon (ampalaya), sliced
- 100 grams Green beans, cut into 2-inch pieces
- 200 grams Cauliflower, cut into florets
- 1 cup Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat olive oil in a large pan over medium heat. Add the pork belly pieces and cook until they are browned and crispy.
Remove the pork from the pan and set aside, leaving the rendered fat in the pan.
In the same pan, add minced garlic and chopped onion. Sauté until the onions are translucent and fragrant.
Stir in the shrimp paste and cook for another minute to combine the flavors.
Add the chopped tomatoes and cook until the tomatoes are softened.
Return the pork to the pan. Then, add the eggplant, radish, bitter melon, and green beans. Stir everything well to coat the vegetables with the mixture.
Pour in a cup of water and bring the mixture to a simmer.
Add the cauliflower florets. Cover and let simmer for about 15-20 minutes, or until the vegetables are tender but not mushy.
Season with salt and black pepper to taste.
Serve warm as a main dish or alongside grilled meat or fish.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2988 mg | 130% | |
| Total Carbohydrate | 57.0 g | 21% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 25.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3037 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
