Filipino
Pinakbet
A home-style Ilocano vegetable stew with squash, eggplant, okra, ampalaya, and sitaw simmered in bagoong isda. The vegetables stay distinct and tender, with a savory broth that is best spooned over hot rice.
Ingredients
- Pork belly, sliced into small strips120g
- Kalabasa squash, peeled and cut into chunks1 cup
- Small eggplant, cut into wedges1
- Ampalaya, seeded and sliced1/2 small
- Okra, trimmed6 pieces
- Sitaw or long beans, cut into 2-inch pieces1 cup
- Ripe tomatoes, chopped2 medium
- Red onion, sliced1 small
- Garlic, minced3 cloves
- Ginger, thinly sliced1 teaspoon
- Bagoong isda or bagoong monamon1 1/2 tablespoons
- Water3/4 cup
- Cooking oil1 tablespoon
- Freshly ground black pepper1/4 teaspoon
Method
- Rinse the ampalaya briefly and drain well; do not soak it if you want the traditional light bitterness.
- Heat the oil in a small kawali or pot over medium heat, then add the pork belly and cook until lightly browned and some fat has rendered.
- Add the garlic, onion, and ginger, then sauté until fragrant and the onion softens.
- Add the tomatoes and cook, pressing them gently, until they collapse and become saucy.
- Stir in the bagoong isda and cook for 1 minute to deepen its flavor.
- Pour in the water and bring to a gentle boil.
- Add the kalabasa first, cover, and simmer for 5 minutes.
- Layer in the ampalaya, eggplant, sitaw, and okra without stirring too much, then cover and simmer for 8 to 10 minutes until the vegetables are tender but not mushy.
- Gently shake the pot or fold the vegetables once to coat them in the broth, then season with black pepper.
- Simmer uncovered for 1 to 2 minutes if you want a more concentrated sauce, then serve hot with steamed rice.
Common questions
Can I substitute the pork belly in pinakbet if I want it leaner or halal-friendly?
Yes. Use pork shoulder for a lighter pork option, or swap in chicken thighs. For halal, skip pork entirely and use shrimp, fish sauce-style bagoong if allowed, or vegetable oil plus a bit more bagoong for flavor.
How do I keep the vegetables from turning mushy when cooking pinakbet?
Add the kalabasa first because it takes longest, then layer in the rest and avoid stirring too much. Simmer just until tender, keep the heat at a gentle boil, and stop cooking once the vegetables hold their shape.
What are the most common mistakes when making pinakbet?
Overcooking the vegetables, stirring too aggressively, and adding too much water are the biggest mistakes. Also, don’t overdo the bagoong early; it should deepen the dish, not overpower the vegetables or make it overly salty.
How should I store leftover pinakbet, and how long does it keep?
Cool it quickly, then store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat so the vegetables don’t break down. It’s usually not ideal for freezing because the texture softens.
What should I serve with pinakbet to make it a complete meal?
Serve it with hot steamed rice, which balances the salty-savory broth and bitter ampalaya. For a fuller spread, add grilled fish, fried bangus, or crispy pork. A squeeze of calamansi can brighten the flavors.