Low Sodium Pinakbet

Discover a healthier twist on a Filipino classic with this Low Sodium Pinakbet recipe—a vibrant medley of fresh vegetables like bitter melon, eggplant, squash, string beans, and okra, simmered to perfection with tender pork belly and a touch of low-sodium shrimp paste. This dish preserves the rich, umami-packed essence of traditional pinakbet while reducing salt content, making it an excellent choice for heart-healthy eating. Sautéed garlic, ginger, and onion form the aromatic base, while ripe tomatoes and natural vegetable juices enhance the dish's complexity. Perfect as a flavorful main course or a wholesome side dish, this nutrient-packed recipe pairs beautifully with steamed rice for a truly satisfying meal. Enjoy the taste of tradition with a healthier twist!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium size bitter melon
• 2 small eggplant
• 250 grams squash
• 150 grams string beans
• 6 pieces okra
• 2 large tomatoes
• 1 large onion
• 4 cloves garlic
• 1 thumb-sized piece ginger
• 2 tablespoons low-sodium shrimp paste
• 150 grams pork belly
• 1 cup water
• 2 tablespoons cooking oil

Directions

Step 1

Prepare the vegetables: slice the bitter melon lengthwise, remove seeds, and cut into 1/2 inch pieces. Chop the eggplants into cubes, the squash into bite-sized pieces, and trim the string beans into 2-inch lengths. Cut the okra in half. Dice the tomatoes and chop the onion.

Step 2

Peel and mince the garlic and ginger.

Step 3

Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

Step 4

Add the minced garlic and ginger to the pot and cook for another minute until fragrant.

Step 5

Increase the heat to medium-high and add the pork belly. Cook until the pork starts to brown slightly.

Step 6

Stir in the low-sodium shrimp paste and cook for an additional 2 minutes, allowing the flavors to combine with the pork and aromatics.

Step 7

Add the tomatoes and squash to the pot, stir well, and cook for 5 minutes.

Step 8

Pour in 1 cup of water and bring to a simmer.

Step 9

Add the remaining vegetables: bitter melon, eggplant, string beans, and okra. Stir to combine with the other ingredients.

Step 10

Cover the pot and reduce the heat to low. Simmer the mixture for about 15 minutes or until the vegetables are tender but not mushy.

Step 11

Taste and adjust the seasoning if necessary, although with the low sodium version, rely more on the natural flavors of the vegetables and the shrimp paste.

Step 12

Serve hot as a side dish or main course with steamed rice.

Nutrition Facts

Serving size	(2184g)

Amount per serving	% Daily Value*
Calories	1754.3

Total Fat 126.1g	0%
Saturated Fat 39.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 158.3mg	0%
Sodium 2020.4mg	0%
Total Carbohydrate 124.7g	0%
Dietary Fiber 39.4g	0%
Total Sugars 58.0g
Protein 46.6g	0%

Vitamin D 20IU	0%
Calcium 581.9mg	0%
Iron 7.9mg	0%
Potassium 4395.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 10.2%

Carbs: 27.4%