Pinakbet (also ‘pinakbet‘ or ‘pakbet‘) is a traditional, indigenous Filipino vegetable dish from the Ilocos region. It is known for its distinct savoury and slightly bitter flavour derived from the combination of shrimp paste and bitter melon (see picture. , thanks to its key ingredient—bagoong (fermented shrimp or fish paste).
The name ‘pinakbet‘ comes from the Ilocano word pinakebbet, meaning “shrunk” or “shriveled,” referring to how the vegetables shrink as they are cooked.
Pinakbet
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Loading...Ingredients
- For the marinade:
- 500g pork belly, cut into thin strips
- 2 tbsp fish sauce
- Freshly ground black pepper
- For the rest:
- 2 tbsp vegetable oil
- 5 garlic cloves, sliced
- 2 onion, sliced
- 1 tomato, finely diced
- 2 tsp of shrimp paste
- 200ml water
- 6 French (string) beans, cut into thirds
- 1 butternut squash, diced
- 1 aubergine, sliced
- 6 okra, sliced
- 1 bitter melon, sliced thinly
Instructions
To marinate:
Mix the pork with the marinade ingredients and refrigerate for at least 20 minutes.
To cook:
Heat oil in a saucepan. Saute the pork until gilded. Remove to a plate with a slotted spoon. Sauté the onion and tomatoes for a couple of minutes in the oil and pork fat. Add the garlic and cook for a further minute.
Add the marinated meat and cover for about 3 minutes to melt the fat. Add the shrimp paste and mix. Simmer covered for 10 minutes. Add the water and simmer until the port is tender (about 30 minutes)
Add the vegetables, and add a little more water if needed. Season.
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