Filipino

Serving

Pinakbet

Name: Pinakbet
Total time: 40 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 1/2 lb pork belly, cut into strips; 2 tbsp sautéed shrimp paste (bagoong alamang); 1 medium bitter melon (ampalaya), seeded and sliced; 1 medium eggplant, cut into wedges; 1 cup kalabasa (kabocha squash), cubed; 1 bundle string beans (sitaw), cut into 2-inch pieces; 3 large tomatoes, diced, and 1 onion, sliced

An indigenous northern dish of mixed vegetables steamed in fish or shrimp sauce.

40 minutes

Serves 1

Dinner/Lunch

14 min prep

22 min cook

Contains common allergens

Seafood Shellfish

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Instructions

5 steps

1
Render the Pork: In a wide pan, cook the pork belly strips over medium heat until they release their fat and turn golden and crispy. Push the pork to one side.
2
Sauté Aromatics: In the rendered pork fat, sauté the onions and diced tomatoes for about 5 minutes until the tomatoes break down and become mushy. Stir the pork back in.
3
Add Shrimp Paste: Add the shrimp paste and cook for 2 minutes to release its umami flavor. Pour in 1 cup of water and bring to a simmer.
4
Layer the Vegetables: Add the hardest vegetables first: the squash (kalabasa) and string beans. Cover and simmer for 5 minutes. Next, add the eggplant and bitter melon (do not stir the bitter melon to prevent it from becoming excessively bitter).
5
Steam to Finish: Cover the pan again and let the vegetables steam in the flavorful liquid for another 5-7 minutes. The vegetables should be tender but retain their shape and a slight bite. Serve hot.

Pinakbet — plated and served — Serving moment. How Pinakbet looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

61/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 64

Great leftovers 65

Pantry-friendly 34

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

750

Calories

74 g

Protein

42 g

Carbs

33 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Pinakbet is an Ilocano vegetable stew built around bitter melon, eggplant, squash, and string beans, all bound by salty shrimp paste. The name comes from a word meaning shrunken or shriveled, describing how the vegetables cook down. It is proof that vegetable cooking in the Philippines can be bold and deeply savory.

Listahan note

This version layers the vegetables by cook time and seasons with bagoong so each keeps some bite, avoiding the mushy stew that overcooking produces.

Technique cues

Add vegetables in order of toughness so nothing turns to mush.
Bloom the shrimp paste in fat first for a deeper, less raw flavor.
Avoid over-stirring so the vegetables hold their shape.

Kitchen flow

Parallel prep: Cut all vegetables and group them by cook time before you start.
Make-ahead: Best made fresh; the bloomed shrimp paste base can be prepped ahead.
Leftover move: Fold leftovers into fried rice or serve over fresh rice with grilled fish.
Cleanup rhythm: One pan; wipe the shrimp paste residue while warm.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Pork belly

Flavor base

Purpose: Renders fat that carries the shrimp paste and seasons the vegetables.

Handling: Cut into strips and crisp before adding vegetables.

Adaptation: Omit for a vegetarian version and use a little oil.

Shrimp paste (bagoong)

Salt and umami

Purpose: The defining seasoning that ties the vegetables together.

Handling: Saute briefly to mellow before adding the vegetables.

Adaptation: Use miso or salt for a shellfish-free version.

Bitter melon (ampalaya)

Signature vegetable

Purpose: Its bitterness is the backbone of authentic pinakbet.

Handling: Seed and slice; salt briefly to temper the bitterness if preferred.

Adaptation: Reduce the amount for a milder dish, but do not omit it entirely.

Eggplant and squash

Vegetable body

Purpose: Add silkiness and gentle sweetness to balance the bitter melon.

Handling: Cut into even pieces; add squash earlier as it takes longer.

Adaptation: Okra and string beans round out the mix.

Technique notes

Layer vegetables by toughness and resist stirring so they steam rather than break down.
Bloom the bagoong well; raw shrimp paste tastes flat and sharp.
Stop cooking while the vegetables still have a little bite.

Ingredient swaps

Vegetarian direction: Skip the pork, use oil, and season with miso instead of shrimp paste.
Shellfish-free direction: Replace bagoong with salt or fish sauce and label clearly.
Milder direction: Salt and rinse the bitter melon to soften its edge.

Serve alongside

Steamed white rice
Grilled or fried fish
Fried egg
Spiced vinegar
Cold water
Iced tea
Calamansi juice

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days in a sealed container.
Reheat gently in a pan; the vegetables soften further on reheating.
Freezing is not recommended, as the vegetables lose texture.

Equipment

Wide pan or wok
Wooden spoon
Cutting board
Lid for steaming

Make this household-aware

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