Filipino Pinakbet Vegetable Stew with Shrimp Paste

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Pinakbet is a classic Ilocano vegetable stew from the northern Philippines, traditionally cooked in a single clay pot with bitter melon, eggplant, squash, and a generous spoonful of fermented shrimp paste. The dish delivers an earthy, umami-rich flavor profile that pairs perfectly with steamed jasmine rice. It's a beautiful celebration of seasonal vegetables, layered with garlic, tomatoes, and a touch of pork for depth.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 15 gFat
• 5 gSaturated Fat
• 20 gCarbs
• 6 gFiber
• 8 gSugar
• 12 gProtein
• 870 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 410 mcgVitamin A

Ingredients

For the stew base

• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 medium yellow onion, sliced
• 2 medium Roma tomatoes, chopped
• 1 tablespoon bagoong alamang (fermented shrimp paste)
• 1/2 pound pork belly, sliced into thin strips

For the vegetables

• 1 small calabaza squash (about 1 pound), peeled and cut into 1-inch cubes
• 1 cup bitter melon (ampalaya), seeded and sliced into 1/2-inch rings
• 1 Japanese eggplant, sliced into 1-inch rounds
• 8 pieces okra, trimmed
• 1 cup string beans (sitaw), cut into 2-inch lengths
• 1/2 cup water

Directions

1. Heat the vegetable oil in a wide pot or wok over medium heat. Add the garlic and onion, and sauté for 2 minutes until fragrant and softened.
2. Add the sliced pork belly and cook for 4-5 minutes, stirring occasionally, until the edges are lightly browned and some fat has rendered out.
3. Stir in the chopped tomatoes and the fermented shrimp paste. Cook for 3 minutes, mashing the tomatoes with your spoon until they break down into a thick, savory sauce.
4. Add the calabaza squash and 1/2 cup water. Cover and simmer for 6-8 minutes until the squash is just tender but still holds its shape.
5. Add the bitter melon, eggplant, okra, and string beans on top of the squash in a single layer. Cover and cook for 6-7 minutes without stirring, allowing the vegetables to steam gently and absorb the savory sauce.
6. Gently toss everything together, being careful not to mash the squash. Taste and adjust with a splash of fish sauce if needed, then transfer to a serving bowl and serve hot with steamed jasmine rice.

Cook’s Notes

• For the most authentic Ilocano flavor, use authentic bagoong alamang (fermented shrimp paste); sauté it briefly with the garlic to mellow its pungency.
• Do not over-stir once the vegetables are added; the goal is to steam them gently so they retain their color, shape, and slight crunch.
• If bitter melon is too intense, soak the slices in salted cold water for 10 minutes, then drain before adding to the pot.
• Substitute the pork belly with small dried shrimp (hibe) or skip the meat entirely for a vegetarian version that still tastes rich thanks to the shrimp paste.

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