Pinakbet Recipe (Filipino Vegetable Stew)

Mom’s pinakbet is loaded with squash, eggplant, okra, long beans, and bitter melon, all simmered in a rich, umami sauce. I always disliked this dish as a kid, but I didn’t have the heart to tell my parents that after they’d cook a huge pot worth of this stuff! This is one of those dishes that truly make vegetables the star of the meal, and one that I’ve grown to love as an adult.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Vegetables: Squash, okra, snake beans, eggplant, and bitter melon make up the bulk of this recipe, each adding a distinct flavor and texture to the overall dish. I like going for either butternut squash or kabocha for their sweetness. Snake beans, also called yard-long beans, may be substituted with French beans in a pinch. Chinese or Japanese varieties of eggplant are best for this recipe.

Onion, garlic, tomatoes: These form the savory, fragrant base, with the tomatoes adding acidity and a bit of moisture.

Bagoong guisado, black pepper: Also known as Filipino sautéed shrimp paste (more on that here), it gives the pinakbet its signature salty, umami flavor profile which you can typically find in most Filipino or Asian groceries. While not the best substitute, you could also replace it with fish sauce if unavailable.

Pork belly: Thin slices of pork give the pinakbet added richness and meaty depth. Feel free to omit if you’d prefer a more vegetable-forward option and substitute with about 1 to 2 tablespoons of cooking oil instead.

Instructions

*The Recipe Card below includes all the full detailed instructions!

1. Cook the pork belly until lightly browned and its fats begin to render.
2. Sauté the onions, garlic, and tomatoes.
3. Add in the shrimp paste and sauté to deepen its flavors.
4. Add in the squash and water, let simmer until softened.
5. Finally add in the snake beans, bitter melon, eggplant, and okra. Cook until all the veggies are tender.

Cooking Tips

Add the vegetables in stages: The squash takes longer to soften, so it’s added first before the eggplant, okra, bitter melon, and snake beans. This helps everything finish cooking at roughly the same time without turning mushy.

Adjust the bagoong gradually: Shrimp paste is already naturally salty, so be sure to taste and add more as needed towards the end of cooking to preference.

Reduce the bitterness of the bitter melon: My mom swears by soaking her slices of bitter melon in salted water for at least 30 minutes to help mellow out its taste. Once soaked, drain the liquid and rinse it well with fresh cold water before adding to the dish. It’s an extra step, but one that’s quite helpful if you’re not fond of its natural bitter taste!

Looking for more classic Filipino meals? Here’s a couple you might enjoy:

• Filipino Spaghetti
• Tortang Talong (Filipino Eggplant Omelette)
• Adobong Sitaw (String Bean Adobo)
• Pancit Bihon (Filipino Rice Noodles)

Pinakbet (Filipino Vegetable Stew)

Recipe by Ian

4.8 from 5 votes

Course: Main, SidesCuisine: Philippines

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Mom’s pinakbet is loaded with squash, eggplant, okra, long beans, and bitter melon, all simmered in a rich, umami sauce. I always disliked this dish as a kid, but I didn’t have the heart to tell my parents that after they’d cook a huge pot worth of this stuff! This is one of those dishes that truly make vegetables the star of the meal, and one that I’ve grown to love as an adult.

Cook Mode

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Ingredients

• 1/2 lb pork belly strips, cut into bite-sized chunks

• 1/2 teaspoon ground black pepper

• 1 small yellow onion, julienned

• 5 cloves garlic, minced

• 1 roma tomato, chopped

• 2 tablespoons bagoong guisado (sautéed Filipino shrimp paste), as needed

• 1 cup water

• 1/2 small butternut or kabocha squash, peeled, seeds removed, and cut into chunks

• 5 okra, cut in half crosswise

• 1 cup snake beans, cut into 3-inch lengths

• 1 small Chinese or Japanese eggplant, cut in half lengthwise and into chunks

• 1 small bitter melon, cut in half lengthwise, seeds and pith removed, and cut into thin slices

Directions

• In a large pot over medium-high heat, add in the pork belly and season with black pepper. Cook until the pork is lightly browned on both sides and its fats begin to render, flipping frequently.
  
• Lower the heat to medium and add in the onions, sautéing for about 2 minutes until softened (feel free to add about 1 to 2 tablespoons of neutral if the pot is a bit dry). Add in the garlic, and sauté for another 1 to 2 minutes until golden.
• Add in the tomatoes and cook for 3 to 5 minutes until they’ve softened and begun to release their juices. Add in the shrimp paste and stir, cooking it for about 1 minute to deepen its flavors.
• Pour in the water and squash. Bring to a boil, then cover, and let simmer for about 5 to 7 minutes until the squash is mildly tender when poked with a fork.
• Add in the okra, snake beans, eggplant, and bitter melon. Stir, then cover and cook for an additional 5 to 10 minutes, or until all the vegetables are tender. Taste the pinakbet and season with additional bagoong guisado as needed.
• Serve warm with rice, or as a side dish with other proteins.

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