Authentic Pinakbet Tagalog (Filipino Vegetable Stew)
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
6
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Calories
225 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Filipino
Authentic Pinakbet Tagalog (Filipino Vegetable Stew)
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Pinakbet Tagalog (pi·nak·bet) is a beloved Filipino vegetable stew that transforms humble ingredients into a nutritious masterpiece. While originating from the Ilocos region, this Tagalog variation adds kalabasa (squash) and uses bagoong alamang (shrimp paste) instead of the traditional bagoong isda (fish paste), creating a sweeter, more approachable flavor profile.The name comes from the Ilocano word "pinakebbet," meaning "shrunk" or "shriveled," referring to how the vegetables reduce during cooking.
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Ingredients
- 500 g pork belly liempo, cut into 1-inch cubes
- 1 medium kalabasa squash/pumpkin, cut into 2-inch chunks
- 2 medium talong eggplants, cut diagonally
- 1 bundle sitaw yard-long beans, cut into 3-inch lengths
- 1 medium ampalaya bitter gourd, seeded and sliced
- 8-10 pieces okra trimmed
- 3 medium kamatis tomatoes, quartered
- 1 medium sibuyas onion, chopped
- 4 cloves bawang garlic, minced
- 2 tablespoons bagoong alamang shrimp paste
- 2 cups water
- 3 tablespoons cooking oil
- salt and pepper to taste
Instructions
- Heat your kawali or large pot over medium heat (180°C/350°F). Pour mantika (cooking oil) and wait until it becomes hot but not smoking. Igisa ang bawang (sauté the minced garlic) until it turns light golden brown and releases its aroma, this should take about 30 seconds. Add the chopped sibuyas (onions) into the pan and continue cooking until they become malinaw (translucent), which takes about 2-3 minutes.
- Add the cubed liempo (pork belly) to the pan and increase the heat to medium-high (190°C/375°F). Let the meat cook until it becomes lightly browned or kulay-kayumanggi on all sides, this will take around 5-7 minutes. Stir occasionally to ensure even cooking. Add the bagoong alamang (shrimp paste) to the pork and mix well, allowing it to cook for 2 more minutes to enhance its flavor.
- Add the quartered kamatis (tomatoes) to the pan and reduce heat back to medium (180°C/350°F). Allow the tomatoes to soften and release their juice or magbuga ng katas, cooking them for about 3-4 minutes. Pour the tubig (water) into the pot and wait for it to reach a gentle boil. Once boiling, lower the heat (150°C/300°F), cover the pot, and let it simmer until the pork becomes malambot (tender), which should take approximately 15-20 minutes.
- Now begins the careful process of adding your gulay (vegetables). First, add the chunks of kalabasa (squash) to the pot and let them cook for 5 minutes at medium-low heat (160°C/320°F). Next, add the cut sitaw (long beans) and continue cooking for 3 minutes. Add your sliced talong (eggplant) and ampalaya (bitter gourd) to the pot and cook for another 3 minutes. Finally, add the okra and let everything cook together for 2-3 more minutes.
- Timplahan ng asin at paminta (season with salt and pepper) according to your taste. Haluing maingat (gently stir) all the ingredients to combine the flavors while being careful not to break the vegetables. The vegetables should be malutong-malambot (tender-crisp) when done. Your pinakbet is ready when the sauce has slightly reduced but remains sabaw (saucy), the vegetables are cooked but still hold their shape, and the pork is fork-tender.
- Let the dish rest for 5 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly. Serve your pinakbet hot with mainit na kanin (steaming rice). For the best experience, place a small bowl of patis (fish sauce) on the table to allow each person to adjust the saltiness to their preference.
- For storing any leftovers, let the pinakbet cool completely to room temperature or malamig-lamig. Transfer to a lalagyang hindi papasukan ng hangin (airtight container) and keep in the refrigerator. When reheating, add a splash of tubig (water) and warm gently over medium heat until the dish is mainit (hot) throughout, usually taking about 5-7 minutes. Avoid overheating to prevent the vegetables from becoming too soft or malambot.
Notes
- Choose small, young eggplants for better texture and less seeds
- Soak bitter melon in salted water for 15 minutes to reduce bitterness
- Cook vegetables just until tender-crisp to retain nutrients and texture
- Use native tomatoes for more authentic flavor
- Toast shrimp paste before adding for deeper umami flavor
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
2g
(1%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
18mg
(1%)
Potassium
155mg
(4%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
272IU
(5%)
Vitamin C
5mg
(6%)
Calcium
12mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 18mg | 1% |
| Potassium | 155mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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