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Pinakbet Tagalog

Pinakbet Tagalog

Pinakbet Tagalog is nutritious as it is delicious! A colorful medley of local vegetables, pork belly, and shrimp paste, this classic Filipino stew is perfect as a main entree or as a side dish to fried fish or grilled meat.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 tbsp canola oil
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 0.5 lb pork belly, cut into 1-inch cubes
  • 1 tbsp shrimp paste
  • 2 Roma tomatoes, chopped
  • 2 cup water
  • 0.5 piece kalabasa, peeled and cut into pieces
  • 8 piece okra, ends trimmed
  • 0.5 bunch long beans, ends trimmed and cut into 3-inch lengths
  • 1 medium ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
  • 1 large eggplant, ends trimmed and cut into 1-inch thick
  • 0 salt and pepper to taste

Instructions

  1. In pot on medium heat, heat oil. Add onions and garlic and cook, stirring often, until softened.

  2. Add pork and cook, stirring occasionally, until it gets lightly browned.

  3. Drop in shrimp paste and Keep cooking, stirring occasionally, until it begins to brown.

  4. Add tomatoes and cook, mashing them with a spoon, until softened and have released juice.

  5. Add water and Bring it to a boil. Lower heat, cover, and cook for 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed to maintain 1 cup of liquid.

  6. Add squash and cook for about 2 minutes or until almost tender.

  7. Add long beans and Keep cooking until tender-crisp.

  8. Mix in ampalaya, eggplant, and okra. Keep cooking for about 4 to 5 minutes or until vegetables are tender yet crisp.

  9. Sprinkle in salt and pepper to taste. Serve it while it's hot.

  10. Drop in the vegetables in the pot according to how long they cook. Sturdier ones such as kalabasa and sitaw go in first followed by eggplant, bittermelon, and okra which take less time to soften.