Entree: Philippines – Tagalog / Manila – Pinakbet (A Filipino vegetable stew simmered with fermented shrimp paste and often pork, featuring bitter melon, squash, eggplant, okra and long beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 oz (227 g) pork belly, cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped (approx. 5 1/4 oz (150 g))
- 3 cloves garlic, minced (approx. 5/16 oz (9 g))
- 2 medium tomatoes, chopped (approx. 8 1/2 oz (240 g))
- 2 tbsp (30 g) bagoong alamang (fermented shrimp paste)
- 1 cup (240 ml) water or light broth
- 1 small kabocha or butter squash, peeled and cut into 1-inch (2.5 cm) cubes, about 2 cups (300 g)
- 1 cup (100 g) eggplant, cut into 1-inch (2.5 cm) pieces
- 1 cup (100 g) bitter melon (ampalaya), seeded and sliced
- 1 cup (100 g) green beans (sitaw), cut into 2-inch (5 cm) pieces
- 1/2 cup (50 g) okra, trimmed
- 2 tbsp (30 ml) cooking oil for finishing if needed
- Salt and freshly ground black pepper, to taste

Show original ingredient measurements

- 8 oz (227 g) pork belly, cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, chopped (approx. 150 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, chopped (approx. 240 g)
- 2 tbsp (30 g) bagoong alamang (fermented shrimp paste)
- 1 cup (240 ml) water or light broth
- 1 small kabocha or butter squash, peeled and cut into 1-inch (2.5 cm) cubes, about 2 cups (300 g)
- 1 cup (100 g) eggplant, cut into 1-inch (2.5 cm) pieces
- 1 cup (100 g) bitter melon (ampalaya), seeded and sliced
- 1 cup (100 g) green beans (sitaw), cut into 2-inch (5 cm) pieces
- 1/2 cup (50 g) okra, trimmed
- 2 tbsp (30 ml) cooking oil for finishing if needed
- Salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or wok over medium heat. Add the pork belly and cook until fat renders and edges brown, about 6–8 minutes.
2. Push pork to the side, add onion and garlic, and sauté until translucent and fragrant, about 3 minutes. Add chopped tomatoes and cook until they break down, about 4 minutes.
3. Stir in the bagoong and cook 1–2 minutes to bloom the flavor. Pour in water or broth and bring to a gentle simmer.
4. Add the cubed squash first, cover, and simmer 6–8 minutes until it starts to soften. Add the eggplant and bitter melon, simmer 4–5 minutes more.
5. Add the green beans and okra, cover and cook another 3–5 minutes until all vegetables are tender but not mushy. If the stew becomes too dry, add up to 1/4 cup (60 ml) water.
6. Taste and adjust seasoning with salt and pepper sparingly, as bagoong is salty. Serve hot with steamed rice.

1. Heat 2 tbsp vegetable oil in a wide skillet or wok over medium heat. Add the pork belly and cook until fat renders and edges brown, about 6–8 minutes.
2. Push pork to the side, add onion and garlic, and sauté until translucent and fragrant, about 3 minutes. Add chopped tomatoes and cook until they break down, about 4 minutes.
3. Stir in the bagoong and cook 1–2 minutes to bloom the flavor. Pour in water or broth and bring to a gentle simmer.
4. Add the cubed squash first, cover, and simmer 6–8 minutes until it starts to soften. Add the eggplant and bitter melon, simmer 4–5 minutes more.
5. Add the green beans and okra, cover and cook another 3–5 minutes until all vegetables are tender but not mushy. If the stew becomes too dry, add up to 1/4 cup (60 ml) water.
6. Taste and adjust seasoning with salt and pepper sparingly, as bagoong is salty. Serve hot with steamed rice.