Pinakbet
Pinakbet
The Ilocano Vegetable Dish That Proves Simple Is Best
About This Recipe
Pinakbet is proof that vegetables don't need to be boring. This Ilocano classic takes whatever's growing in the backyard - eggplant, squash, bitter melon, okra, string beans - and transforms them with nothing more than shrimp paste and a little patience. It's the kind of dish that shows up at every Filipino dinner table at least once a week, and nobody complains.
The word "pinakbet" comes from the Ilocano term "pinakebbet," which roughly translates to "shrunk" or "shriveled" - describing how the vegetables cook down. What makes a proper pinakbet different from a random vegetable stir-fry is the technique: you layer the vegetables by cooking time and let them steam without touching them. My tita from Vigan would get genuinely upset if she caught anyone stirring the pot. That's how serious Ilocanos are about this dish.
Ingredients
- 1 medium eggplant (talong), sliced into half-moons
- 1 small bitter melon (ampalaya), seeded and sliced
- 1/4 medium squash (kalabasa), cubed
- 8 pcs okra, trimmed
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 2 medium tomatoes, quartered
- 1 medium onion, sliced
- 4 cloves garlic, crushed
- 3 tbsp bagoong alamang (shrimp paste)
- 200g pork belly, sliced thin (optional)
- 1 thumb-sized ginger, sliced
- 1/2 cup water
- 2 tbsp cooking oil
- 1 tsp ground black pepper
Instructions
- 1
Cook the Pork
Heat oil in a deep pan or kawali over medium heat. Fry the pork belly slices until they render their fat and turn golden on the edges, about 5-6 minutes. Remove and set aside - you'll add it back later. Leave the pork drippings in the pan because that's where all the flavor lives.
- 2
Sauté Aromatics and Bagoong
Using the same pan with the drippings, cook the onion, garlic, and ginger until the onion softens, about 2 minutes. Add the bagoong alamang and stir it around for a minute. The kitchen's going to smell intense right now - that's exactly what you want. The bagoong is doing the heavy lifting as your only seasoning.
- 3
Layer the Vegetables
Here's where the traditional Ilocano method matters. Don't just dump everything in at once. Start with the squash on the bottom since it takes longest. Then add the string beans, followed by eggplant, bitter melon, and tomatoes. Place the okra on top. Pour in the water along the sides of the pan.
- 4
Steam Without Stirring
Cover the pan tightly and cook on medium heat for 15-18 minutes. This is the hardest part - do NOT stir. Seriously. The vegetables steam-cook in layers, each one at the pace it needs. Stirring turns everything into a mushy mess. You can shake the pan gently if you're worried about sticking, but keep that lid on.
- 5
Combine and Serve
Once the squash is tender and the okra still has a slight snap to it, remove the lid. Gently fold the vegetables together with the pork (if you set it aside earlier). Give it one careful toss - you're not making a stir-fry, you're just bringing everything together. Serve straight from the pan with a big scoop of steamed rice.
Tips & Variations
The No-Stir Rule
Traditional Ilocano cooks never stir pinakbet during cooking. The layering method ensures each vegetable cooks at the right rate. If you must check, lift the lid quickly and put it right back.
Vegetarian Version
Skip the pork entirely and use a bit more bagoong for depth. Some cooks substitute with fried tofu cubes. The vegetables carry this dish just fine on their own - that's the whole point.
Which Bagoong to Use
Bagoong alamang (shrimp paste) is traditional for pinakbet. Bagoong isda (fish paste) works too but tastes stronger. If your bagoong is already salty, skip adding any extra salt.