Pinakbet is a flavorful Filipino vegetable stew originating from the Ilocos region, featuring a mix of local veggies like eggplant, bitter melon, squash, okra, and string beans cooked with fermented fish sauce (bagoong) for a savory, umami-rich taste. This pinakbet vegetable recipe with ingredients from the Philippines is straightforward, using fresh produce and optional pork for authenticity, making it a nutritious side or main dish enjoyed in homes across Manila and beyond.
Pinakbet (Filipino Vegetable Stew)
Why This Pinakbet Vegetable Recipe Stands Out
This version emphasizes the traditional Ilocano method of layering veggies without stirring much to preserve textures, but simplifies it for beginners by using bagoong balayan for milder flavor. It’s vegan-adaptable, packed with fiber from veggies, and highlights Philippine produce like kalabasa and ampalaya for a healthy, budget-friendly meal.
Ingredients for Pinakbet Vegetable (Serves 4-6)
Source these fresh, local ingredients from Philippine markets for best results:
- 1 medium eggplant (talong), sliced
- 1 bitter melon (ampalaya), seeded and sliced
- 1/4 squash (kalabasa), peeled and cubed
- 10-12 okra pods, trimmed
- 1 bunch string beans (sitaw), cut into 2-inch pieces
- 2-3 tomatoes, quartered
- 1 medium onion, quartered
- 4-5 cloves garlic, crushed
- 2 tablespoons fermented fish sauce (bagoong balayan or alamang)
- 1 cup water
- Optional: 200g pork belly, cubed for non-vegetarian version
- Salt and pepper to taste
These create a vibrant, nutrient-dense stew.
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Pinakbet (Filipino Vegetable Stew)
Step-by-Step Instructions: How to Make Pinakbet Vegetable
This traditional method minimizes stirring to keep veggies intact:
- Prepare the base: In a pot, layer onion, garlic, tomatoes, and optional pork at the bottom. Add bagoong and water. Bring to a simmer over medium heat for 5 minutes.
- Layer hard veggies: Add squash and bitter melon. Cover and cook for 5-7 minutes until slightly soft.
- Add remaining veggies: Layer eggplant, string beans, and okra on top. Cover and simmer for 10-15 minutes until all veggies are tender but not mushy. Gently shake the pot instead of stirring.
- Season and serve: Taste and adjust with salt or more bagoong. Serve hot with rice.
Total time: About 30 minutes. Avoid overcooking to retain crunch.
For a visual walkthrough, watch this beginner-friendly YouTube tutorial on making pinakbet: https://www.youtube.com/watch?v=kqjPLRwQ71U
Tips for the Best Pinakbet Vegetable in Philippines Style
- Bitter melon prep: Soak ampalaya in salt water to reduce bitterness.
- Flavor balance: Use fermented shrimp paste for Tagalog version or fish sauce for milder taste.
- Veggie freshness: Choose firm, vibrant produce; cut uniformly for even cooking.
- Storage: Refrigerate for up to 2 days; reheat gently to avoid sogginess.
Pinakbet Recipe
Variations on Pinakbet Vegetable
- With meat: Add pork or shrimp for protein, as in Ilocano style.
- Tagalog twist: Include lechon kawali for crunch.
- Vegan option: Skip meat and use vegan bagoong or miso.
Nutritional Information for Pinakbet Vegetable (Per Serving)
Based on 6 servings, this veggie stew is low-calorie and vitamin-rich. Values are approximate and based on standard ingredients; actual nutrition may vary.
| Nutrient | Amount Per Serving | % Daily Value* |
|---|---|---|
| Calories | 150 kcal | 8% |
| Total Fat | 5g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 800mg | 35% |
| Total Carbohydrate | 25g | 9% |
| Dietary Fiber | 6g | 21% |
| Total Sugars | 5g | – |
| Protein | 10g | 20% |
Frequently Asked Questions About Pinakbet Vegetable
What makes pinakbet Filipino?
The use of bagoong and local veggies like ampalaya and kalabasa defines this Ilocano dish.
Can I make pinakbet without bagoong?
Yes, substitute soy sauce or salt, but it alters the authentic umami.
Is pinakbet healthy?
Yes, it’s vegetable-heavy, high in fiber, and low in calories.
This pinakbet vegetable recipe with ingredients Philippines celebrates fresh, local flavors. Mix it up and savor!