Jump to Recipe

Filipino Pinakbet is a traditional vegetable dish that hails from the northern regions of the Philippines, particularly the Ilocos and Tagalog regions. It is known for its distinct combination of local vegetables cooked in shrimp paste (bagoong), which gives it a unique and savory flavor profile. Here are the key characteristics that define Pinakbet:

Vegetables: Pinakbet features a variety of indigenous Filipino vegetables, typically including:

• Bitter Melon (Ampalaya): Known for its bitter flavor, which adds a distinct taste to the dish.
• Eggplant: Sliced into rounds, eggplant contributes a creamy texture.
• Squash or Pumpkin: Adds sweetness and balances the bitterness of other vegetables.
• Long Beans (Sitaw): Long and crunchy, these beans provide a contrasting texture.
• Okra: Sliced lengthwise, okra adds a slimy texture that is characteristic of Filipino cuisine.
• Other regional variations may include winged beans (sigarilyas), string beans (habitchuelas), or yard-long beans (sitaw).

Shrimp Paste (Bagoong): The defining ingredient of Pinakbet is shrimp paste, locally known as bagoong. This fermented condiment provides a salty and savory umami flavor that permeates the dish. There are different types of bagoong used, such as bagoong alamang (shrimp paste) or bagoong isda (fish paste), which can vary in saltiness and intensity.

1. Aromatics: Garlic and onions are typically sautéed in oil to create a flavorful base for the dish. Sometimes, tomatoes are added to enhance the umami depth.
2. Cooking Method: Pinakbet is usually cooked in a large pan or wok. The vegetables are added in layers, starting with those that require more cooking time (like bitter melon and squash) and ending with those that cook quickly (like okra and long beans). Water or broth is added to create steam and help cook the vegetables until tender.
3. Seasoning: Apart from shrimp paste, Pinakbet is seasoned with salt and pepper to taste. Some variations may include pork belly or shrimp for added protein and flavor.
4. Cultural Significance: Pinakbet is not only a flavorful dish but also a reflection of Filipino agricultural heritage, using locally grown vegetables that thrive in the tropical climate. It is often served as a main dish in everyday meals and is a staple during festive occasions and gatherings.

Overall, Filipino Pinakbet is cherished for its simplicity, reliance on fresh ingredients, and the bold flavors imparted by shrimp paste. It embodies the essence of Filipino cuisine, celebrating the diversity of vegetables and regional culinary traditions.

Let’s make a keto-friendly Filipino Pinakbet pork stew:

Filipino Pinakbet Recipe (Keto, Low-Carb)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients

• 1/2 lb pork belly, sliced into thin strips (optional)
• 1 tablespoon cooking oil
• 3 cloves garlic, minced
• 1 onion, sliced
• 2 tomatoes, sliced into wedges
• 2 tablespoons shrimp paste (bagoong alamang)
• 1 small bitter melon (ampalaya), sliced into rounds
• 1 small eggplant, sliced into rounds
• 1 cup squash or pumpkin, cubed
• 1 cup long beans (sitaw), cut into 2-inch lengths
• 1 cup okra, sliced lengthwise
• 1 cup water
• Salt and pepper to taste

Instructions

Prepare the Ingredients:

• If using pork belly, slice it into thin strips. Prepare all vegetables by slicing the bitter melon, eggplant, squash, long beans, and okra. Mince the garlic, slice the onion, and cut the tomatoes into wedges.

Sauté Aromatics and Pork (if using):

• Heat cooking oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant. Add the sliced onion and cook until softened. If using pork belly, add it to the pan and cook until lightly browned.

Add Tomatoes and Shrimp Paste:

• Add the sliced tomatoes to the pan and cook until they start to soften. Stir in the shrimp paste (bagoong alamang) and cook for another minute to release its flavors.

Simmer with Vegetables:

• Add the bitter melon, eggplant, squash, long beans, and okra to the pan. Stir well to combine with the aromatics and shrimp paste.

Cook Pinakbet:

• Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the vegetables are tender but still crisp. Stir occasionally to ensure even cooking.

Seasoning:

• Season with salt and pepper to taste. Adjust seasoning according to your preference and the saltiness of the shrimp paste.

Serve Pinakbet:

• Transfer the Pinakbet to a serving dish. Serve hot with steamed rice.

Nutritional Information (per serving, based on 6 servings):

• Calories: Approximately 200 kcal
• Protein: 8g
• Fat: 10g
• Carbohydrates: 20g
• Fiber: 7g
• Sugar: 6g
• Sodium: 800mg

Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.

Enjoy your flavorful Filipino Pinakbet! This vegetable dish is known for its vibrant colors and mix of textures, showcasing the natural flavors of the ingredients enhanced by the savory shrimp paste. It’s a delicious and nutritious addition to any Filipino meal.