Pinakbet
Pinakbet
Ingredients
- 200 grams pork belly, cut into cubes
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 3 slices ginger
- 1 tablespoon shrimp paste, bagoong alamang
- 1 cup water
- 2 cups squash, calabaza, cut into 1-inch cubes
- 1 cup string beans, cut into 2-inch pieces
- 1 bitter melon, ampalaya, sliced into 1/2-inch thick pieces
- 1 eggplant, medium, sliced into 1-inch thick pieces
- 1 cup okra, sliced into 1/2-inch thick pieces
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 chili, pieces, optional
- 1 tablespoon fish sauce, patis, to taste
- 1/2 teaspoon granulated sugar, to taste
Instructions
- 1
Heat a pot over medium heat. Add the cubed pork belly and cook until it is golden brown and crispy, rendering its fat. This step requires no additional oil.
⏱️ 15 min
- 2
Remove the crispy pork belly from the pot and set it aside. Leave the rendered pork fat in the pot. Add the chopped onion, minced garlic, and sliced ginger to the pork fat. Sauté until the aromatics are fragrant, about 3-5 minutes.
⏱️ 5 min
- 3
Return the crispy pork belly to the pot with the sautéed aromatics.
⏱️ 1 min
- 4
Add 1 tablespoon of shrimp paste (bagoong alamang) to the mixture. Stir well to combine all ingredients, cooking for about 1 minute.
⏱️ 2 min
- 5
Pour in 1 cup of water. Add the cubed squash (calabaza) to the pot.
⏱️ 1 min
- 6
Cover the pot and let it simmer for 10-15 minutes, or until the squash is tender.
⏱️ 15 min
- 7
Add the string beans, sliced bitter melon (ampalaya), sliced eggplant, and sliced okra to the pot. Mix gently to combine with the other ingredients.
⏱️ 2 min
- 8
Cover the pot again and let it simmer for approximately 5 minutes. The vegetables should be cooked through but still retain a slight crunch.
⏱️ 5 min
- 9
Season the dish with salt and pepper to taste. Add a touch of fish sauce (patis) and sugar to taste, adjusting to achieve the desired balance of flavors. If using, add the chili pieces now.
⏱️ 2 min
- 10
The Pinakbet is now ready to be served. Serve hot with steamed rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pinakbet
- 200 grams pork belly, cut into cubes
- 1 onion, medium, chopped
- 4 cloves garlic, minced
- 3 slices ginger
- 1 tablespoon shrimp paste, bagoong alamang
- 1 cup water
- 2 cups squash, calabaza, cut into 1-inch cubes
- 1 cup string beans, cut into 2-inch pieces
- 1 bitter melon, ampalaya, sliced into 1/2-inch thick pieces
- 1 eggplant, medium, sliced into 1-inch thick pieces
- 1 cup okra, sliced into 1/2-inch thick pieces
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 2 chili, pieces, optional
- 1 tablespoon fish sauce, patis, to taste
- 1/2 teaspoon granulated sugar, to taste
Instructions
- 1
Heat a pot over medium heat. Add the cubed pork belly and cook until it is golden brown and crispy, rendering its fat. This step requires no additional oil.
⏱️ 15 min - 2
Remove the crispy pork belly from the pot and set it aside. Leave the rendered pork fat in the pot. Add the chopped onion, minced garlic, and sliced ginger to the pork fat. Sauté until the aromatics are fragrant, about 3-5 minutes.
⏱️ 5 min - 3
Return the crispy pork belly to the pot with the sautéed aromatics.
⏱️ 1 min - 4
Add 1 tablespoon of shrimp paste (bagoong alamang) to the mixture. Stir well to combine all ingredients, cooking for about 1 minute.
⏱️ 2 min - 5
Pour in 1 cup of water. Add the cubed squash (calabaza) to the pot.
⏱️ 1 min - 6
Cover the pot and let it simmer for 10-15 minutes, or until the squash is tender.
⏱️ 15 min - 7
Add the string beans, sliced bitter melon (ampalaya), sliced eggplant, and sliced okra to the pot. Mix gently to combine with the other ingredients.
⏱️ 2 min - 8
Cover the pot again and let it simmer for approximately 5 minutes. The vegetables should be cooked through but still retain a slight crunch.
⏱️ 5 min - 9
Season the dish with salt and pepper to taste. Add a touch of fish sauce (patis) and sugar to taste, adjusting to achieve the desired balance of flavors. If using, add the chili pieces now.
⏱️ 2 min - 10
The Pinakbet is now ready to be served. Serve hot with steamed rice.
⏱️ 1 min