Pinakbet
Pinakbet, a beloved Filipino vegetable dish, is a vibrant medley of fresh produce and savory pork belly, brought to life with the bold umami of bagoong alamang (fermented shrimp paste). This hearty recipe showcases an array of nutrient-packed vegetables, including bitter melon (ampalaya), eggplant, squash (kalabasa), okra, and yardlong beans, simmered together to create a flavorful, aromatic stew. With tender chunks of pork belly adding richness and depth, each bite is a perfect balance of textures and the quintessential bittersweet taste of authentic Filipino cuisine. Easy to prepare in under an hour, Pinakbet is best served piping hot with steamed rice, making it a comforting, wholesome meal for any occasion. Ideal keywords: Filipino Pinakbet recipe, vegetable stew, fermented shrimp paste, authentic Filipino dish.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 1 large Bitter melon (ampalaya)
- 1 large Eggplant
- 250 grams Squash (kalabasa)
- 100 grams Okra
- 100 grams Yardlong beans (sitaw)
- 3 medium Tomatoes
- 1 medium Onion
- 4 pieces Garlic cloves
- 1 thumb-sized piece Ginger
- 3 tablespoons Bagoong alamang (fermented shrimp paste)
- 1 cup Water
- 2 tablespoons Vegetable oil
Instructions
Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.
Cut the bitter melon in half lengthwise, scoop out the seeds, and slice it crosswise into 1/2 inch pieces.
Cut the eggplant into 1-inch cubes.
Peel the squash and cut into small 1-inch cubes.
Trim the ends of the okra and slice into halves.
Cut the yardlong beans into 2-inch lengths.
Dice the tomatoes and onions, finely chop the garlic, and slice the ginger into thin strips.
Cut the pork belly into bite-sized pieces.
Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, sauté until fragrant.
Add the onions and tomatoes, and cook until the onions are translucent and the tomatoes are soft.
Add the pork belly pieces and cook until they are browned on all sides.
Mix in the bagoong and stir well to coat the pork and vegetables.
Pour in the water and bring the mixture to a boil.
Add the squash and cook for 5 minutes until slightly tender.
Add the eggplant, bitter melon, okra, and yardlong beans to the pot. Stir to combine.
Cover the pot and let the vegetables simmer over low heat for about 20 minutes or until tender.
Taste and adjust the seasoning as needed, adding more bagoong according to your preference.
Once the vegetables are cooked and flavors have melded together, remove the pot from the heat.
Serve the pinakbet hot with steamed rice.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 295.7 g | 379% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 5823 mg | 253% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 44.9 g | 160% | |
| Total Sugars | 52.9 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5794 mg | 123% | |
*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.
