Pinakbet
Filipino vegetable stew with shrimp paste and crispy pork
Ingredients
Instructions
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Prepare the porkIn a large pan or wok, heat oil over medium-high heat. Add pork belly pieces and fry until golden brown and crispy. Remove half of the pork and set aside for garnish.
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Sauté the aromaticsIn the same pan with the remaining pork and oil, add garlic and onions. Sauté until onions are translucent. Add tomatoes and cook until softened, about 3 minutes.
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Add shrimp pasteStir in the shrimp paste (bagoong alamang) and cook for 2 minutes until fragrant. If using unsalted shrimp paste, add a pinch of salt.
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Add vegetables in stagesAdd the squash first as it takes longer to cook. Pour in 1 cup of water, cover, and simmer for 5 minutes. Next, add eggplant and string beans. Cook for another 5 minutes.
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Complete the vegetable medleyAdd the bitter melon and okra. Cover and simmer for 5-7 minutes or until all vegetables are tender but still firm. Avoid overcooking to maintain the vegetables' bright colors and textures.
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Season and serveSeason with salt and pepper to taste. Remember that the shrimp paste is already salty, so adjust accordingly. Garnish with the reserved crispy pork belly pieces. Serve hot with steamed rice.
Nutritional Information
380
Calories
per serving
18
Protein
g
25
Carbohydrates
g
24
Total Fat
g
8
Saturated Fat
g
7
Fiber
g
11
Sugar
g
850
Sodium
mg
45
Vitamin C
mg
3.5
Iron
mg
Pinakbet is Also Known As
Pakbet, Pinakbet Ilocano, Filipino Mixed Vegetable Stew or Dinengdeng
