Pinakbet (Filipino Mixed Vegetable Stew with Pork and Shrimp Paste)
In short: Squash, okra, eggplant and long beans simmered with crisp pork in fermented shrimp paste, a salty, earthy vegetable stew eaten with rice. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 400 kcal
Pinakbet is a Filipino way of cooking a basket of garden vegetables: squash, okra, eggplant, long beans and often bitter melon, stewed together with pork and a spoonful of fermented shrimp paste. There is almost no added water, because the vegetables release their own juices. The result is salty, earthy and a little sweet from the squash, and it is eaten with plenty of steamed rice and fried fish.
Instructions
- Heat the oil in a wide pot over medium heat and fry the pork for 8 to 10 minutes, until the fat renders and the edges are golden.
- Add the onion, garlic, ginger and tomatoes and cook for 4 to 5 minutes, until the tomatoes collapse into a jammy base.
- Stir in the shrimp paste and cook for 1 minute, then pour in the water and scrape up the browned bits from the bottom.
- Layer the squash in the pot, then the long beans on top. Cover and cook on medium-low for 8 minutes, until the squash starts to soften at the edges.
- Lay the eggplant, okra and bitter melon on top, cover and cook for 6 to 8 minutes, until a knife slides easily into the squash. Shake the pot gently now and then instead of stirring, so the pieces stay whole.
- Season with the pepper and a little more shrimp paste if needed. Serve hot with steamed rice.
Tips
- Layer the vegetables by cooking time, firm ones at the bottom, and shake the pot instead of stirring so the soft pieces do not break up.
- Shrimp paste is very salty, so add it a spoon at a time and taste. Fermented fish paste (bagoong isda) is the other traditional choice.
Questions and answers
What is bagoong?
Bagoong is a fermented paste or sauce of tiny shrimp or fish with salt. It is sold in jars at Asian shops and gives pinakbet its savory depth.
Can I make pinakbet without meat?
Yes. Skip the pork, fry cubes of firm tofu and season with salt. Shrimp paste is not vegetarian, so leave it out, and the dish will taste lighter.
Why is my pinakbet watery?
The vegetables release juice as they cook. Keep the water to 120 ml (1/2 cup), do not overcook, and simmer uncovered for the last few minutes.
How long does it take to make Pinakbet (Filipino Mixed Vegetable Stew with Pork and Shrimp Paste)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Pinakbet (Filipino Mixed Vegetable Stew with Pork and Shrimp Paste)?
About 400 kcal per serving, with 12 g of protein, 20 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 20 g |
| Fat | 30 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
