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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 16 votes
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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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