Pinakbet
A mixed vegetable dish from the Ilocano people of northern Luzon, its name from the Ilocano word 'pinakebbet,' meaning shrunk or shriveled, describing how the vegetables reduce down as they cook and absorb flavor. The original Ilocano version traditionally uses bagoong isda, a fermented fish sauce, and is meat-free or uses only a little dried fish — the heavier, pork-loaded version common today is a Tagalog adaptation, genuinely different from the rustic farmer's dish it started as.
Vegetarian-optionalMeat-optional
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 bitter melon (ampalaya), sliced
- 1 eggplant, chunked
- 200g okra
- 1/2 squash (kalabasa), chunked
- 200g string beans, cut
- 2 tomatoes, chopped
- 4 cloves garlic
- 1 onion, chopped
- 1 tbsp grated ginger
- 2 tbsp bagoong isda (or bagoong alamang)
- Pork belly, optional
Steps
- Sauté the garlic, onion, ginger, and pork if using, until fragrant.
- Add the tomatoes and cook down.
- Stir in the bagoong.
- Layer in the squash first, then the eggplant, string beans, okra, and bitter melon on top.
- Cover and simmer without excess stirring, letting the vegetables steam down in their own juices, 15-20 minutes.