Pinakbet or pakbet tagalog is originally an Ilocano recipe. It is a mixture of local vegetables such as okra, eggplant, and more. It is seasoned with bagoong alamang or shrimp paste. The dish is one of the oldest Filipino delicacies and a popular everyday ulam. The recipe is a cousin of dinengdeng and bulanglang. Many vegetables can be added to this. For example, you can add alugbati, saluyot, patani, bataw and other vegetables that are commonly grown in the Philippines. This can be food for the masses. Poor, rich and middle class families love pinakbet! If you don’t eat this authentic food, you aren’t truely Filipino.
- 2 eggplant cut in bite size
- 1 small ampalaya (bittermelon) cut in bite size
- 5 okra cut into half
- 1/4 squash cut into cubes
- 1 bundle sitaw (string beans) cut into 3 inch long
- 1 medium tomato diced
- 1 small onion chopped
- 3 cloves garlic chopped
- 1/4 kilo pork diced
- 1 cup water
- 2-3 tbsp bagoong alamang or shrimp paste
- pepper to taste
- cooking oil
- Servings: 4
- Time: 50 minutes
- Level: Easy
- Cuisine: Filipino
(4 / 5)
- Heat cooking oil in a wok. Add in pork and fry until light brown.
- In the same pan, saute garlic, onion until fragrant. Add in tomatoes and stir together for a few minutes.
- [Season with shrimp paste according to taste and stir until well combined.
- Pour in water and add the squash. Simmer over medium heat for about 10 minutes or until squash is half cooked.
- When squash is half cooked, add Ampalaya or bitter melon, eggplant, okra and Sitaw. Mix together. Cover and simmer until vegetables are tender. Pepper to taste. Turn off heat.
- Serve with fried fish and rice. Enjoy!
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