Pinakbet
Dive into the vibrant flavors of Pinakbet, a beloved Filipino vegetable stew that showcases an array of fresh veggies, with the unique addition of bitter melon for a delightful twist! This hearty dish is a symphony of textures and tastes, simmered to perfection, and often enhanced with savory shrimp paste for an extra kick. Perfect for a cozy family meal, it’s a delicious way to enjoy the bounty of the garden!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- butternut squash, cut
- eggplant, cut
- minced garlic (30 ml)
- sliced onions
- tomato, chopped
🥩Meat & Seafood(2)
- pork belly, optionaloptional
- shrimp paste (bagoong) (30 ml)
🫙Pantry Staples(1)
- green beans, cut
🧂Spices & Seasonings(2)
- black pepper
- salt
📦Other(2)
- bitter melon, cut
- okra, cut
👨🍳 Instructions
- 1
Prep all vegetables by cutting the bitter melon, eggplant, okra, green beans, butternut squash, and tomato.
- 2
In a wok or large pan, fry the pork belly until it renders some fat, then add minced garlic, sliced onions, black pepper, and chopped tomatoes.
- 3
Add shrimp paste to the mixture for umami flavor.
- 4
Stagger the addition of vegetables to prevent them from becoming overly soggy or undercooked.
- 5
Season to taste and adjust according to preference.
💡 Pro Tips
- ✓Salt-slice the bitter melon and let it sit for 10-15 minutes, then rinse before cooking to draw out momordicin, the compound responsible for excessive bitterness.ingredient10-15 minutes
- ✓Render the pork belly slowly over medium heat (300-325°F) for 8-10 minutes until it releases at least 2-3 tablespoons of fat, which becomes the flavor base for sautéing the aromatics and coating the vegetables.technique300-325°F, 8-10 minutes
- ✓Add the squash first since it needs 6-8 minutes to soften, followed by eggplant and green beans at the 4-minute mark, then bitter melon and okra last for only 2-3 minutes, because okra's mucilage breaks down quickly and turns slimy with overcooking.timingstaggered 2-8 minute intervals
- ✓Cook the shrimp paste (bagoong) with the garlic and onions for a full 2 minutes before adding vegetables, as this allows the Maillard reaction to develop deeper umami compounds rather than leaving it tasting raw and overly fishy.technique2 minutes
- ✓Use a wide, shallow pan rather than a deep pot so vegetables cook in a single layer with maximum surface contact, promoting even evaporation and preventing the dish from steaming into a mushy stew.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Pinakbet
Dive into the vibrant flavors of Pinakbet, a beloved Filipino vegetable stew that showcases an array of fresh veggies, with the unique addition of bitter melon for a delightful twist! This hearty dish is a symphony of textures and tastes, simmered to perfection, and often enhanced with savory shrimp paste for an extra kick. Perfect for a cozy family meal, it’s a delicious way to enjoy the bounty of the garden!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- butternut squash, cut
- eggplant, cut
- minced garlic (30 ml)
- sliced onions
- tomato, chopped
🥩Meat & Seafood(2)
- pork belly, optionaloptional
- shrimp paste (bagoong) (30 ml)
🫙Pantry Staples(1)
- green beans, cut
🧂Spices & Seasonings(2)
- black pepper
- salt
📦Other(2)
- bitter melon, cut
- okra, cut
👨🍳 Instructions
- 1
Prep all vegetables by cutting the bitter melon, eggplant, okra, green beans, butternut squash, and tomato.
- 2
In a wok or large pan, fry the pork belly until it renders some fat, then add minced garlic, sliced onions, black pepper, and chopped tomatoes.
- 3
Add shrimp paste to the mixture for umami flavor.
- 4
Stagger the addition of vegetables to prevent them from becoming overly soggy or undercooked.
- 5
Season to taste and adjust according to preference.
💡 Pro Tips
- ✓Salt-slice the bitter melon and let it sit for 10-15 minutes, then rinse before cooking to draw out momordicin, the compound responsible for excessive bitterness.ingredient10-15 minutes
- ✓Render the pork belly slowly over medium heat (300-325°F) for 8-10 minutes until it releases at least 2-3 tablespoons of fat, which becomes the flavor base for sautéing the aromatics and coating the vegetables.technique300-325°F, 8-10 minutes
- ✓Add the squash first since it needs 6-8 minutes to soften, followed by eggplant and green beans at the 4-minute mark, then bitter melon and okra last for only 2-3 minutes, because okra's mucilage breaks down quickly and turns slimy with overcooking.timingstaggered 2-8 minute intervals
- ✓Cook the shrimp paste (bagoong) with the garlic and onions for a full 2 minutes before adding vegetables, as this allows the Maillard reaction to develop deeper umami compounds rather than leaving it tasting raw and overly fishy.technique2 minutes
- ✓Use a wide, shallow pan rather than a deep pot so vegetables cook in a single layer with maximum surface contact, promoting even evaporation and preventing the dish from steaming into a mushy stew.equipment