I used to be that kid who’d strategically push the ampalaya to the side of my plate whenever Mama served Pinakbet Tagalog. ‘Ay nako, kain ng gulay!‘ she’d say. But I’d stubbornly pick out just the kalabasa (squash) and liempo.
Fast forward twenty years, and here I am, cooking this classic Filipino vegetable stew at least twice a month, honestly craving those same vegetables I once avoided.
This Pinakbet recipe isn’t just another vegetable dish, it’s a beautiful medley of fresh, colorful local veggies transformed by the magic of bagoong alamang into something that’ll make you forget you’re eating something healthy.
If this recipe could convert this former veggie-hating kid into someone who now gets excited seeing ampalaya and talong in the market, then this might just be the pinakbet version that’ll change your mind, too!
Why You’ll Love This Recipe
- Authentic Filipino flavors passed down through generations
- One-pot meal packed with nutritious vegetables
- Budget-friendly yet delivers restaurant-quality taste
- Perfectly balanced sweet, savory, and umami flavors
- Customizable to your taste preferences
- Great for meal prep and family gatherings
Authentic Pinakbet Tagalog (Filipino Vegetable Stew)
Ingredients
- 500 g pork belly liempo, cut into 1-inch cubes
- 1 medium kalabasa squash/pumpkin, cut into 2-inch chunks
- 2 medium talong eggplants, cut diagonally
- 1 bundle sitaw yard-long beans, cut into 3-inch lengths
- 1 medium ampalaya bitter gourd, seeded and sliced
- 8-10 pieces okra trimmed
- 3 medium kamatis tomatoes, quartered
- 1 medium sibuyas onion, chopped
- 4 cloves bawang garlic, minced
- 2 tablespoons bagoong alamang shrimp paste
- 2 cups water
- 3 tablespoons cooking oil
- Salt and pepper to taste
Instructions
Prepare the Base (Maghanda ng Base)
- Heat oil in a large kawali (wok) or heavy-bottomed pot
- Sauté garlic until aromatic (about 30 seconds)
- Add onions and cook until translucent (2-3 minutes)
Cook the Pork (Lutuin ang Baboy)
- Add pork belly cubes
- Cook until lightly browned (5-7 minutes)
- Add bagoong alamang, stir and cook for 2 minutes
Build the Flavors (Igisa ang Pampalasa)
- Add tomatoes
- Cook until softened and releasing juices (3-4 minutes)
- Pour in water and bring to a boil
- Reduce heat, cover, and simmer until pork is tender (15-20 minutes)
Add Vegetables (Idagdag ang Gulay)
- Add vegetables in order of cooking time:
- Kalabasa (cook 5 minutes)
- Sitaw (add and cook 3 minutes)
- Talong and ampalaya (add and cook 3 minutes)
- Okra (add and cook 2-3 minutes)
Final Seasoning (Timpla)
- Season with salt and pepper to taste
- Gently toss all ingredients
- Cook until vegetables are tender-crisp
Perfect Pinakbet Signs:
- Vegetables: Crisp-tender, not mushy
- Pork: Fork-tender
- Sauce: Light, not watery
- Kalabasa: Soft but holding shape
- Aroma: Savory bagoong scent
- Color: Vibrant, not dull
Tips from Lola’s Kitchen
- Choose small, young eggplants for better texture and less seeds
- Soak bitter melon in salted water for 15 minutes to reduce bitterness
- Cook vegetables just until tender-crisp to retain nutrients and texture
- Use native tomatoes for more authentic flavor
- Toast shrimp paste before adding for deeper umami flavor
Traditional Serving Suggestions
- Serve hot with steamed white rice
- Pair with fried fish (galunggong or tilapia)
- Accompany with grilled pork or chicken
- Include calamansi or sili for added kick
- Best enjoyed family-style in the traditional Filipino way
Troubleshooting Common Issues
- Too Watery:
- Simmer uncovered for 5-10 minutes to reduce liquid
- Ensure proper vegetable-to-liquid ratio
- Bitter Taste:
- Reduce amount of bitter melon
- Remove seeds completely
- Pre-soak bitter melon in salt water
- Vegetables Too Soft:
- Follow the suggested order of adding vegetables
- Monitor cooking time closely
- Don’t overcook – vegetables should remain slightly crisp
Ingredient Alternatives
- Pork belly → Shrimp, tofu, or crispy bagnet
- Shrimp paste → Fish sauce (patis) for milder flavor
- Kalabasa → Butternut squash
- Bitter melon → Additional eggplant or long beans
- Canola oil → Coconut oil for traditional flavor
Storage & Reheating
- Refrigeration: Store in airtight container for up to 3 days
- Freezing: Not recommended due to vegetable texture changes
- Reheating:
- Stovetop: Heat in pan over medium heat with splash of water
- Microwave: 2-3 minutes, stirring halfway through
Variations
- Seafood Pinakbet:
- Replace pork with shrimp and squid
- Add fish sauce for extra seafood flavor
- Vegetarian Version:
- Use firm tofu instead of pork
- Replace shrimp paste with mushroom sauce
- Add mushrooms for umami flavor
- Ilocano Style:
- Use bagoong isda instead of shrimp paste
- Skip the squash
- Add native ginger
FAQs
Q: Can I make this dish in advance? A: Yes, but vegetables may soften. Best consumed within 24 hours. Q: How do I reduce the fishy taste of shrimp paste? A: Toast the shrimp paste separately before adding to the dish. Q: Can I freeze the leftovers? A: Not recommended as vegetables will become mushy when thawed. Q: How spicy is this dish? A: Traditional version is mild, but you can add chilies to taste.Nutrition
The Story Behind Pinakbet Tagalog (Filipino Vegetable Stew)
When we talk about Pinakbet (also spelled pinakbet or pakbet), we’re actually telling the story of Filipino resourcefulness and regional adaptation. The dish’s name comes from the Ilocano word “pinakebbet,” meaning “shrunk” or “shriveled” – a reference to how the vegetables reduce during the cooking process. But don’t let that humble description fool you; this dish is a masterpiece of Filipino culinary ingenuity.
Born in the fertile fields of Ilocos, traditional Pinakbet was the farmers’ way of celebrating their harvest, combining the freshest vegetables with bagoong isda (fermented fish paste). As the recipe traveled south to Tagalog regions, it underwent a delicious transformation. Bagoong alamang (shrimp paste) replaced the fishier bagoong isda, and the addition of kalabasa (squash) brought a subtle sweetness that balanced the dish’s robust flavors. This Tagalog adaptation made the dish more approachable while maintaining its soul-satisfying essence.
What makes Pinakbet Tagalog truly special is how it reflects the Filipino value of “walang sinasayang” (nothing goes to waste). Every vegetable plays its part – the ampalaya brings a sophisticated bitterness, talong adds creaminess, sitaw provides texture, and okra thickens the sauce naturally. The addition of liempo (pork belly) in this version isn’t just for flavor; it represents how Tagalog cooks adapted the dish for their region’s preference for heartier meals.
Today, Pinakbet Tagalog stands as a testament to Filipino cuisine’s evolution. While purists might argue about authenticity, this version has become a beloved everyday dish in Filipino homes, teaching new generations that healthy eating doesn’t mean sacrificing flavor. Whether served in humble kitchen tables or featured in modern Filipino restaurants, Pinakbet continues to tell the story of our agricultural heritage while adapting to contemporary tastes.
Want another fun fact? Many Filipino households have their own “secret” Pinakbet recipe, passed down through generations, each with its own special twist. Some add gata (coconut milk) for richness, others swear by specific vegetable-cutting techniques, and a few even add their own regional ingredients. That’s the beauty of Filipino cooking – there’s always room for personal interpretation while respecting the dish’s essence.
Remember: Perfect Pinakbet Tagalog isn’t just about the combination of vegetables—it’s about cooking each ingredient to the right degree of tenderness while allowing the bagoong alamang to infuse everything with its rich, savory essence.