Pinakbet

5 from 3 votes

Pakbet is a Filipino dish made of pork and vegetables such as eggplant, okra, bitter melon, long beans, and calabasa. It's a delicious and nutritious dish served as a main entree or a side to fried fish or grilled meat.

Prep Time15

Cook Time30

Total Time45

Course: Main Entree, Side Dish

Cuisine: Filipino

Servings: Servings

Calories: 434.26kcal

Author: Lalaine Manalo

Ingredients

1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
½ pound pork belly, cut into 1-inch cubes
1 tablespoon shrimp paste
2 Roma tomatoes, chopped
2 cups water
½ small kalabasa, peeled and cut into pieces
8 okra, ends trimmed
½ 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
salt and pepper to taste

US Customary - Metric

Instructions

In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.
Add pork and cook, stirring occasionally, until lightly browned.
Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.
Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.
Add water and bring to a boil. Lower heat, cover, and cook for about 15 to 20 minutes or until meat is tender. Add more water in ½ cup increments as needed to maintain about 1 cup of liquid.
Add squash and cook for about 2 minutes or until almost tender.
Add long beans and continue to cook until tender-crisp.
Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.
Season with salt and pepper to taste. Serve hot.

Video

Notes

To ensure even cooking, cut the ingredients in uniform sizes such as the long beans in the same lengths, the pork belly in the same thickness.
Add 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.

Nutrition