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Pinakbet Recipe
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5 from 4 votes

Pinakbet Tagalog

Pinakbet is a usual dish on of the everyday Filipino table. A vegetable-pork stew made from a mix of local vegetables like squash, eggplant, okra, yard-long beans, and bitter gourd distinctly flavored with shrimp paste.
Prep Time10 mins
Cook Time20 mins
Total Time45 mins
Course: Side Dish
Cuisine: Asian, Filipino
Keyword: pinakbet, pinakbet recipe
Servings: 4
Calories: 308kcal
Author: Bebs


  • 1 tablespoon oil
  • ½ pound pork belly - cut into strips
  • 1 small onion - chopped
  • 2 cloves garlic - minced
  • 2-3 tablespoons shrimp paste
  • 3 medium tomatoes - chopped
  • ½ small squash - peeled and cut into cubes
  • 1 cup water
  • 5-7 young okras - ends trimmed, cut into halves diagonally
  • ½ bunch yard-long beans (sitaw) - ends trimmed and cut into 3-inch lengths
  • 1 medium bitter gourd - seeded then halved and cut into slices
  • 1 large eggplant - ends trimmed and cut into cubes
  • salt


  • In a wok or pan,  heat oil over medium-high heat. Add pork and cook until browned and fat rendered. 
  • Lower heat to medium and add the onion and garlic and cook until tender and aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
  •  Add shrimp paste and continue to cook for about a minute.
  • Add squash and water. Cover the pan and let it simmer for about 2 minutes. 
  • Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed.  Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
  • Transfer to a serving plate and serve with rice and your favorite fried meat.


Calories: 308kcal | Carbohydrates: 4g | Protein: 12g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 135mg | Sodium: 340mg | Potassium: 245mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 22.7mg | Calcium: 64mg | Iron: 1.1mg