Pinakbet

Savor the authentic taste of Filipino cuisine with this vibrant Pinakbet recipe—a hearty vegetable medley infused with the bold, umami-rich flavor of bagoong alamang (fermented shrimp paste). This traditional dish features tender pork belly and an array of fresh vegetables like bitter melon, eggplant, squash, okra, and yardlong beans, simmered to perfection in a flavorful tomato and ginger base. With its perfect balance of savory and slightly bitter notes, Pinakbet is a comforting, home-cooked classic that’s both wholesome and deeply satisfying. Ideal for serving with steamed rice, this recipe celebrates the simplicity and richness of Filipino flavors in every bite.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Pork belly
• 1 large Bitter melon (ampalaya)
• 1 large Eggplant
• 250 grams Squash (kalabasa)
• 100 grams Okra
• 100 grams Yardlong beans (sitaw)
• 3 medium Tomatoes
• 1 medium Onion
• 4 pieces Garlic cloves
• 1 thumb-sized piece Ginger
• 3 tablespoons Bagoong alamang (fermented shrimp paste)
• 1 cup Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.

Step 2

Cut the bitter melon in half lengthwise, scoop out the seeds, and slice it crosswise into 1/2 inch pieces.

Step 3

Cut the eggplant into 1-inch cubes.

Step 4

Peel the squash and cut into small 1-inch cubes.

Step 5

Trim the ends of the okra and slice into halves.

Step 6

Cut the yardlong beans into 2-inch lengths.

Step 7

Dice the tomatoes and onions, finely chop the garlic, and slice the ginger into thin strips.

Step 8

Cut the pork belly into bite-sized pieces.

Step 9

Heat the vegetable oil in a large pot over medium heat. Add the garlic and ginger, sauté until fragrant.

Step 10

Add the onions and tomatoes, and cook until the onions are translucent and the tomatoes are soft.

Step 11

Add the pork belly pieces and cook until they are browned on all sides.

Step 12

Mix in the bagoong and stir well to coat the pork and vegetables.

Step 13

Pour in the water and bring the mixture to a boil.

Step 14

Add the squash and cook for 5 minutes until slightly tender.

Step 15

Add the eggplant, bitter melon, okra, and yardlong beans to the pot. Stir to combine.

Step 16

Cover the pot and let the vegetables simmer over low heat for about 20 minutes or until tender.

Step 17

Taste and adjust the seasoning as needed, adding more bagoong according to your preference.

Step 18

Once the vegetables are cooked and flavors have melded together, remove the pot from the heat.

Step 19

Serve the pinakbet hot with steamed rice.

Nutrition Facts

Serving size	(2718g)

Amount per serving	% Daily Value*
Calories	3425.5

Total Fat 295.7g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 17.6g
Cholesterol 390mg	0%
Sodium 5822.6mg	0%
Total Carbohydrate 135.2g	0%
Dietary Fiber 44.9g	0%
Total Sugars 52.9g
Protein 74.2g	0%

Vitamin D 0IU	0%
Calcium 573.1mg	0%
Iron 10.4mg	0%
Potassium 5794.5mg	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: 76.1%

Protein: 8.5%

Carbs: 15.5%