Pinakbet Filipino Meat Veggie Stew with Shrimp Paste
Dive into the comforting, umami-rich flavors of Pinakbet, a classic Filipino meat and veggie stew with shrimp paste that's as vibrant as it is hearty. This beloved dish combines tender pork belly with an array of fresh vegetables like eggplant, bitter melon, okra, squash, and string beans, creating a medley of textures and flavors that celebrate the essence of Filipino cuisine. Enhanced with the bold, salty tang of shrimp paste (bagoong alamang), every spoonful is infused with depth and aroma. Perfectly simmered to retain the vegetables' natural integrity, it's a wholesome dish that's both nutritious and satisfying. Serve it steaming hot alongside a plate of fluffy white rice to soak up its savory broth—making every bite a comforting taste of home. Whether you're craving a taste of tradition or an introduction to Filipino flavors, this one-pot meal is a must-try!
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Recipe Information
Ingredients
- 500 grams Pork belly
- 3 tablespoons Shrimp paste (bagoong alamang)
- 2 medium pieces Eggplant
- 1 medium piece Bitter melon (ampalaya)
- 10 pieces Okra
- 200 grams Squash (calabaza)
- 10 pieces String beans
- 3 medium pieces Tomatoes
- 1 medium piece Onion
- 4 cloves Garlic
- 1 cup Water
- 2 tablespoons Cooking oil
- 0.5 teaspoon Pepper
Instructions
Wash and prepare the vegetables: cut the eggplants into wedges, slice the bitter melon into thin rounds and remove seeds, trim the ends of the okra, peel and cube the squash, and cut the string beans into 2-inch pieces.
Mince the garlic, chop the onion, and dice the tomatoes.
Clean and slice the pork belly into bite-sized pieces.
Heat the cooking oil in a large pot over medium heat.
Sauté the garlic until fragrant, then add the onions and tomatoes. Cook until the tomatoes are soft and the onions are translucent.
Add the pork belly to the pot and cook until lightly browned.
Stir in the shrimp paste and cook for 2-3 minutes to develop its flavor.
Pour in the water and bring to a gentle boil.
Lower the heat to a simmer and add the cubed squash. Cook for 5-7 minutes until slightly tender.
Layer the eggplants, bitter melon, okra, and string beans over the pork and squash. Do not stir to prevent the vegetables from getting mushy.
Cover the pot with a lid and let the vegetables steam for 10-12 minutes or until tender.
Taste the broth and adjust seasoning, adding pepper if needed. (Note: the shrimp paste is already salty, so additional salt is usually unnecessary.)
Gently mix everything together just before serving for even distribution of flavors.
Serve hot as a main dish paired with steamed white rice.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.2 g | 385% | |
| Saturated Fat | 101.8 g | 509% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6205 mg | 270% | |
| Total Carbohydrate | 127.5 g | 46% | |
| Dietary Fiber | 49.7 g | 178% | |
| Total Sugars | 64.8 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 5902 mg | 126% | |
*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.
