Pinakbet is an Ilocano mixed-vegetable stew flavoured with bagoong (fermented fish or shrimp paste). Saute pork, garlic, onion and tomato, stir in the bagoong, then layer the vegetables by cooking time — squash and beans first, okra and eggplant last — and steam gently so each piece keeps its shape. Serve with rice.

Pinakbet, also spelled pakbet, is one of the great vegetable dishes of the Philippines and a point of pride in the Ilocos region up north. It turns a humble handful of garden vegetables into something deeply savoury, thanks to bagoong. Done well, it is proof that Filipino food is not all about meat — the vegetables are the stars here, and the pork is just a supporting flavour.

The dish takes its name from the Ilocano pinakebbet, meaning shrunk or shrivelled, describing how the vegetables reduce as they cook. Traditionally the pieces are steamed together and gently pushed rather than stirred hard, so they hold their shape. Once you learn the timing, it is a quick, healthy weeknight meal. For more everyday cooking, see the full Kusina collection.

The vegetables that make pinakbet

Classic Ilocano pinakbet uses native vegetables that hold up to a savoury braise:

  • Ampalaya (bitter melon) — its gentle bitterness is essential and balances the salty bagoong.
  • Talong (eggplant) — turns silky and soaks up flavour.
  • Okra — adds body; cook it last so it stays bright.
  • Sitaw (string beans) — for a fresh, snappy bite.
  • Kalabasa (squash) — lends natural sweetness and a creamy texture.

Some households also add labong (bamboo shoots) or a few pieces of shrimp. The Tagalog version tends to be more tomato-forward and saucy, while the Ilocano original is drier and leans hard on the fermented-fish bagoong. Both are delicious — this recipe sits comfortably in the middle.

Ingredients

  • 200 g pork belly, sliced thin (optional)
  • 2 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 1 medium onion, sliced
  • 2 medium tomatoes, chopped
  • 2 tablespoons bagoong isda or bagoong alamang (fish or shrimp paste)
  • 1 cup water
  • 200 g squash (kalabasa), cubed
  • 1 bitter melon (ampalaya), seeded and sliced
  • 2 Asian eggplants, sliced
  • 10 string beans (sitaw), cut into 5 cm lengths
  • 8 okra, trimmed
  • 1 thumb of ginger, sliced (optional)
  • Ground black pepper to taste

How to cook pinakbet

  1. Render the pork. Heat the oil and cook the pork belly over medium heat until it browns and gives off its fat. This fat carries a lot of flavour into the dish.
  2. Saute the aromatics. Add the garlic, onion, ginger and tomatoes. Cook until the tomatoes soften and break down.
  3. Bloom the bagoong. Stir in the bagoong and cook for about a minute so it loses its raw edge and turns fragrant. Pour in the water and bring to a gentle simmer.
  4. Layer, hardest first. Add the squash and let it cook for about 5 minutes. Then add the string beans.
  5. Add the soft vegetables. Lay the eggplant and bitter melon on top. Do not stir hard — just settle them into the pot. Cover and let everything steam for about 8 minutes.
  6. Finish with okra. Add the okra and cook for a final 3 to 5 minutes until just tender.
  7. Fold and serve. Gently fold everything together once, season with black pepper (the bagoong usually provides enough salt), and serve hot with rice.

Tips for great pinakbet:

  • Taste your bagoong first — brands vary a lot in saltiness. Start with less and add more.
  • To tame the bitterness of ampalaya, scrape out the white pith well, slice thin, and salt for a few minutes before rinsing.
  • Resist the urge to stir constantly. Gentle layering and steaming is what keeps the vegetables intact.
  • A little pork fat goes a long way. If skipping meat, add a spoon of oil so the vegetables do not taste flat.

Common questions and fixes

If your pinakbet turns watery, you likely added too much liquid or covered it the whole time. Finish uncovered for a few minutes to reduce. If it tastes flat, it usually needs a touch more bagoong rather than salt — the fermented paste brings umami, not just saltiness. And if the vegetables are unevenly cooked, revisit the layering order next time: dense vegetables always go in first.

Making it vegetarian

Skip the pork, use a little more oil, and replace the bagoong with a fermented soybean paste or a mix of light soy sauce and a pinch of mushroom seasoning. It will taste different from a classic Ilocano pinakbet but still gives you a hearty, savoury vegetable dish that is genuinely satisfying.

Serving pinakbet

Pinakbet is almost always served with rice, and a piece of crispy fried fish (like fried galunggong) or grilled pork alongside makes it a full meal. It is a natural partner to richer dishes — the bitterness and the vegetables cut beautifully through something like nilagang baboy or a plate of giniling. For a fully vegetable-friendly spread, pair it with a light soup and plenty of rice. Explore more classics in the Kusina section whenever you are ready to cook.