Easy Pinakbet Recipe

This easy and authentic Pinakbet recipe features classic Filipino flavors with a combination of succulent pork belly, lots of vegetables, and a rich umami taste from the shrimp paste (alamang). Our step-by-step photo instructions will make sure you can perfect this favorite Filipino vegetable dish every single time.

There’s no Filipino restaurant where you cannot find a recipe for classic Pinakbet! This Filipino vegetable stew is just so immersed in our culinary culture that it’s impossible to miss!

So, when I got another chance to return to the Philippines with my family, I made sure to ask our wonderful helper Flor to help me create this authentic Filipino Pinakbet recipe. I give credit to her for this amazing recipe. I promise you won’t be disappointed!

I know it’s delicious because we make this at least once a week (perhaps more) but it never fails to hit the spot! With our simple Pinakbet instructions complete with images, you can make this delicious delicious vegetable dish anytime you fancy. Just serve it with rice!

What is a Filipino Pinakbet dish?

Filipino Pinakbet is a traditional and flavorful dish that originates from the Philippines. It is a vegetable medley cooked with pork belly and seasoned with shrimp paste, creating a symphony of savory flavors. The dish typically includes a variety of vegetables such as long beans, squash, Japanese eggplant, okra, and bitter melon, providing a colorful and texturally diverse culinary experience.

The pork belly is thinly sliced, marinated, and cooked with aromatics like garlic, shallots, and tomatoes. The addition of shrimp paste adds a distinctive umami element to the dish, enhancing its overall taste. Pinakbet is known for its rich and authentic Filipino flavors, making it a popular and beloved dish in Filipino cuisine.

Why You Would Love This Recipe

You’ll love this Pinakbet recipe for its authentic Filipino flavors, combining succulent pork belly with a vibrant assortment of vegetables and the unique richness of shrimp paste. The dish offers a delightful blend of savory aromatics and textures, creating a culinary experience that captures the essence of traditional Filipino cuisine.

Most of all, this homemade Pinakbet is a simple dish to make. With our easy-to-follow classic Pinakbet recipe, you can surely perfect this tasty dish in no time.

Ingredients for Pinakbet

  • 2 tablespoons oil
  • 5 cloves garlic, sliced
  • 2 shallots, sliced 
  • 1 plum tomato, finely diced
  • 1/2 kilo pork belly, thinly sliced
  • 2 heaping teaspoons of shrimp paste, we use barrio fiesta
  • 2/3 cup water, add as needed (about another 2/3 cup)
  • 6 long beans, cut-up (about 3/4 cup)
  • 1/2 pound (1/4 kilo) squash, sliced (about 2-3 cups)
  • 1 Japanese eggplant, sliced diagonally
  • 6 okra, sliced
  • 1 small bitter melon, sliced thinly (about 1 cup)

Instructions for Pinakbet

Cut up pork belly into thin strips.  Marinate in 2 tablespoons of fish sauce and ground pepper, to taste. Do not skip this because it adds flavor to the meat.

Heat oil in medium heat. Saute the garlic, shallot, and tomatoes. Cover and cook for 1-2 minutes. 

Add the marinated meat. Site. Cook and cover and allow to render its fat, about 2-3 minutes. Stir in the shrimp paste. This allows the meat to fully absorb its flavor. Mix it in.

Simmer covered for another 10 minutes or so until the pork has rendered most of its fat and has become smaller in size. Add water. Continue to cook covered until meat is fully tender. 

Add the veggies. Add the remaining water and add more as needed. Pinakbet is not too saucy but it shouldn’t be too dry either. Cover and cook until veggies are tender. Taste and adjust seasoning with extra salt and pepper, to taste, if desired.

Frequently Asked Questions (FAQs) on Pinakbet

Can I use other cuts of meat besides pork belly? While pork belly is traditional, you can experiment with other cuts like pork shoulder or even chicken for a different twist on this classic dish.

Is there a substitute for shrimp paste? If shrimp paste is unavailable, you can use or add extra fish sauce as an alternative, though the flavor profile will differ slightly.

How do I know when the vegetables are tender? The vegetables are ready when they can be easily pierced with a fork. Taste testing is the best way to ensure they’re cooked to perfection. Just make sure the vegetables are crisp-tender (still retain their shape) and not mushy.

From the aromatic sautéing of garlic and shallots to the infusion of shrimp paste and the colorful medley of vegetables, each step contributes to the symphony of flavors that make Pinakbet a beloved dish.

Whether you’re a Filipino cuisine enthusiast or a curious foodie, this recipe promises a delightful experience that will transport you to the vibrant kitchens of the Philippines. Gather your ingredients, follow our step-by-step guide, and savor the taste of this Filipino culinary masterpiece.

Easy Pinakbet Recipe

abigail
This easy and authentic Pinakbet recipe features classic Filipino flavors with a combination of succulent pork belly, lots of vegetables, and a rich umami taste from the shrimp paste (alamang). Our step-by-step photo instructions will make sure you can perfect this favorite Filipino vegetable dish every single time.
5 from 15 votes
Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Asian, Filipino, South East Asian
Servings 8
Calories 417 kcal

Ingredients
 

  • 2 tablespoons oil
  • 5 cloves garlic, thinly sliced
  • 2 shallots, sliced
  • 1 plum tomato, finely diced
  • 1.2 lb (1/2 kilo) pork belly, thinly sliced
  • 2 heaping teaspoons shrimp paste, (we use barrio fiesta brand)
  • 2/3 cup water, add as needed (about another 2/3 cup or to taste)
  • 6 long beans, cut-up into 3-inch lengths
  • 1/2 pound (1/4 kilo) squash (like West Indian pumpkin or butternut squash) sliced (about 2-3 cups)
  • 1 Japanese eggplant, sliced diagonally
  • 6 pieces okra, sliced
  • 1 small bitter melon (green bitter gourd), sliced thinly (about 1 cup)

Instructions
 

  • Cut up pork belly into thin strips. Marinate in 2 tablespoons fish sauce and just enough ground pepper for about 20 minutes. Do not skip this because it adds flavor to the meat.
  • Heat oil in medium heat. Saute the garlic, shallot and tomatoes. Cook for 1-2 minutes.
  • Add the marinated meat. Stir. Cook and cover and allow to render its fat, about 2-3 minutes.
  • Stir in the shrimp paste. Adding the paste at this stage allows the meat to fully absorb its flavor. Mix it in. Simmer covered for another 10 minutes or so until pork has rendered most of its fat and has become smaller in size.
  • Add water. Continue to cook covered until meat is fully tender.
  • Add the veggies. Add the remaining water. Pinakbet is not too saucy but it shouldn’t be too dry either. There should just be enough liquid to drizzle on your rice.
  • Cover and cook until veggies are tender. Taste and adjust seasoning with extra salt and pepper, to taste, if desired or needed. Serve hot with rice on the side.

Nutrition

Calories: 417kcalCarbohydrates: 8gProtein: 8gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 0.01gCholesterol: 52mgSodium: 36mgPotassium: 394mgFiber: 2gSugar: 3gVitamin A: 3222IUVitamin C: 20mgCalcium: 32mgIron: 1mg
Keyword how to make pinakbet, pinakbet with alamang, pinakbet with pork belly
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