Pinakbet Philippine Vegetable Stew

Experience the vibrant flavors of the Philippines with this authentic Pinakbet Vegetable Stew, a hearty and colorful dish that highlights the natural sweetness and earthiness of fresh vegetables like bitter melon, eggplant, squash, okra, and string beans. Infused with rich, savory pork belly and the umami depth of shrimp paste (bagoong alamang), this stew is gently simmered to create a medley of tender textures and robust flavors. Garlic, ginger, and tomatoes add aromatic warmth, while the balance of salty and slightly bitter notes makes it a perfect pairing with steamed rice. A beloved staple of Filipino cuisine, Pinakbet is a wholesome, one-pot dish that’s both comforting and nutritious—ideal for family meals or as a standout addition to a vibrant cultural feast.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium-sized (sliced into thin half-moons) Bitter melon (ampalaya)
• 2 medium-sized (cut into cubes or wedges) Eggplant
• 2 cups (peeled and cubed) Squash (kabocha or calabaza)
• 1 cup (cut into 2-inch pieces) String beans (sitaw)
• 1 cup (trimmed) Okra
• 2 medium-sized (diced) Tomatoes
• 1 medium-sized (chopped) Onion
• 3 cloves (minced) Garlic
• 1 tablespoon (minced) Ginger
• 1 cup (cubed) Pork belly
• 2 tablespoons Shrimp paste (bagoong alamang)
• 2 cups Water
• 2 tablespoons Cooking oil
• 0.5 teaspoon (or to taste) Salt
• 0.25 teaspoon (or to taste) Black pepper

Directions

Step 1

Prepare all the vegetables: slice the bitter melon into thin half-moons, cube the eggplant and squash, trim the string beans, and cut them into 2-inch pieces. Trim the okra and dice the tomatoes.

Step 2

Heat 2 tablespoons of cooking oil in a large pot or deep skillet over medium heat.

Step 3

Add the cubed pork belly to the pot and cook until lightly browned and fat begins to render, about 5 minutes.

Step 4

Add the chopped onion, minced garlic, and minced ginger to the pot. Sauté until fragrant and the onions are translucent, about 2-3 minutes.

Step 5

Stir in the diced tomatoes and cook until they soften and release their juice, about 3 minutes.

Step 6

Add the shrimp paste to the pot, stirring to combine and evenly coat the ingredients.

Step 7

Pour in 2 cups of water and bring the mixture to a gentle boil.

Step 8

Add the squash and bitter melon to the pot, as they take longer to cook. Cover the pot and simmer for 10 minutes.

Step 9

Add the eggplant, string beans, and okra to the pot. Stir gently to avoid breaking the vegetables. Continue simmering until all the vegetables are tender but not overcooked, about 8-10 more minutes.

Step 10

Taste the stew and season with salt and pepper as needed.

Step 11

Serve the Pinakbet hot with steamed rice. Enjoy this comforting and nutritious dish with family and friends!

Nutrition Facts

Serving size	(3165.1g)

Amount per serving	% Daily Value*
Calories	2191.9

Total Fat 160.3g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 211.4mg	0%
Sodium 5794.4mg	0%
Total Carbohydrate 151.9g	0%
Dietary Fiber 59.7g	0%
Total Sugars 73.3g
Protein 58.0g	0%

Vitamin D 0IU	0%
Calcium 560.4mg	0%
Iron 11.1mg	0%
Potassium 6172.9mg	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: 63.2%

Protein: 10.2%

Carbs: 26.6%