Low Sodium Pinakbet
Discover the vibrant flavors of Low Sodium Pinakbet, a heart-healthy twist on the classic Filipino vegetable stew. This dish showcases a colorful medley of fresh, nutrient-rich vegetables like bitter melon, squash, string beans, okra, and eggplant, complemented by savory pork belly and the umami depth of low-sodium shrimp paste. Perfectly seasoned without compromising on taste, this recipe emphasizes natural flavors, enhanced by aromatics like garlic, onion, and ginger. With less salt and all the goodness of traditional Pinakbet, this wholesome dish pairs beautifully with steamed rice, making it an ideal choice for anyone seeking a nourishing, flavorful meal. Easy to prepare in under an hour, it's a must-try for fans of healthy Filipino cuisine!
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Recipe Information
Ingredients
- 1 medium size bitter melon
- 2 small eggplant
- 250 grams squash
- 150 grams string beans
- 6 pieces okra
- 2 large tomatoes
- 1 large onion
- 4 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons low-sodium shrimp paste
- 150 grams pork belly
- 1 cup water
- 2 tablespoons cooking oil
Instructions
Prepare the vegetables: slice the bitter melon lengthwise, remove seeds, and cut into 1/2 inch pieces. Chop the eggplants into cubes, the squash into bite-sized pieces, and trim the string beans into 2-inch lengths. Cut the okra in half. Dice the tomatoes and chop the onion.
Peel and mince the garlic and ginger.
Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
Add the minced garlic and ginger to the pot and cook for another minute until fragrant.
Increase the heat to medium-high and add the pork belly. Cook until the pork starts to brown slightly.
Stir in the low-sodium shrimp paste and cook for an additional 2 minutes, allowing the flavors to combine with the pork and aromatics.
Add the tomatoes and squash to the pot, stir well, and cook for 5 minutes.
Pour in 1 cup of water and bring to a simmer.
Add the remaining vegetables: bitter melon, eggplant, string beans, and okra. Stir to combine with the other ingredients.
Cover the pot and reduce the heat to low. Simmer the mixture for about 15 minutes or until the vegetables are tender but not mushy.
Taste and adjust the seasoning if necessary, although with the low sodium version, rely more on the natural flavors of the vegetables and the shrimp paste.
Serve hot as a side dish or main course with steamed rice.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 13.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1058 mg | 23% | |
*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.
