Breakfast and Brunch
Quick and Easy Pinakbet Recipe
Pinakbet, also called pakbet, is a Filipino vegetable dish strongly connected to Ilocano cooking. It is made with a mix of vegetables like squash, eggplant, okra, bitter melon, long beans, and tomatoes, then flavored with bagoong for a deep savory taste.
For me, pinakbet is one of the best examples of how Filipino cooking respects vegetables. The dish does not hide the natural flavor of each ingredient. The squash brings sweetness, the bitter melon adds sharpness, the okra gives body, and the bagoong ties everything together.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide pot or deep panpaid link
- Wooden spoonpaid link
- Knifepaid link
- Chopping boardpaid link
- Kitchen scalepaid link
- Measuring jugpaid link
- Serving bowlpaid link
Ingredients
For the Pinakbet
- Squash or kalabasa, cut into chunks: 300 g
- Eggplant, sliced: 200 g
- Okra: 150 g
- Bitter melon, sliced: 150 g
- Long beans, cut into short piecespaid link: 200 g
- Tomatoes, chopped: 250 g
- Red onion, sliced: 120 g
- Garlic, minced: 40 g
- Bagoong alamang or fermented shrimp pastepaid link: 80 g
- Water: 300 ml
- Neutral oilpaid link: 30 ml
- Ground black pepper: 3 g
Optional Add-Ins
- Crispy pork belly: 200 g
- Shrimp: 250 g
- Fried tofu: 250 g
- Grilled fish flakes: 150 g
Method
Prepare the vegetables Cut the squash into medium chunks. Slice the eggplant and bitter melon. Trim the okra. Cut the long beans into short pieces. Keep the vegetables separate because they will be added at different times.
Sauté the aromatics Heat neutral oil in a wide pot or deep pan over medium heat. Add the sliced onion and cook until softened. Add the minced garlic and cook for 1 minute, or until fragrant. Do not burn the garlic.
Cook the tomatoes Add the chopped tomatoes. Cook until the tomatoes soften and start to break down. This gives the pinakbet a natural sauce base.
Add the bagoong Add the bagoong. Cook for 1 to 2 minutes while stirring. This step helps remove the raw sharpness of the bagoong and gives the dish a deeper flavor.
Add squash and water Add the squash. Pour in the water. Cover and simmer for 8 to 10 minutes, or until the squash starts to soften. The squash should be tender but not falling apart.
Add the remaining vegetables Add the bitter melon, eggplant, okra, and long beans. Cover again and simmer for 8 to 12 minutes. Stir gently only when needed so the vegetables do not break apart.
Season and adjust Add ground black pepper. Taste carefully before adding more bagoong or salt because bagoong is already salty. If the dish is too dry, add a small amount of water. If the dish is too watery, simmer uncovered for a few minutes.
Rest and serve Turn off the heat. Let the pinakbet rest for 5 minutes before serving. Serve warm with steamed rice.
Beginner Technique Notes
Add the vegetables in stages. Squash needs more time to cook, while eggplant, okra, long beans, and bitter melon cook faster.
Do not stir too aggressively. Pinakbet should look rustic, but the vegetables should still hold their shape.
Taste before adding salt. Bagoong is salty, and different brands have different salt levels.
Use a wide pan if possible. This helps the vegetables cook evenly without becoming too compressed.
Tips and Variations
Chef Tip: Add vegetables in stages so each one keeps the right texture.
Ilocano-Style Version: Use bagoong isda if available for a more traditional regional flavor.
With Pork: Add crispy pork belly or bagnet on top before serving.
With Shrimp: Add shrimp near the end and cook only until pink.
Vegetarian Version: Skip the bagoong and use salt or mushroom seasoning instead.
Less Bitter Version: Reduce the bitter melon or slice it thinner.
Richer Version: Add crispy lechon kawali on top.
Lighter Version: Keep it vegetable-only and reduce the oil.
Serving Ideas
Serve pinakbet with
- Steamed jasmine rice
- Fried fish
- Grilled pork belly
- Lechon kawali
- Chicken inasal
- Garlic fried rice
- Salted egg and tomato salad
- Spiced vinegar on the side
Storage
Chiller: Up to 3 days
Freezer: Not recommended
Best reheating method: Stovetop over low heat
To reheat, place the pinakbet in a pan and warm gently. Add a small splash of water if needed.
Avoid reheating too many times because the vegetables can become too soft.
Nutritional Value
Nutrition values are estimates and may vary depending on the bagoong brand, oil amount, vegetable size, and optional add-ins.
Allergen Notes
Contains seafood if using bagoong alamang or bagoong isda.
For a vegetarian or seafood-free version, replace bagoong with salt, mushroom seasoning, or fermented soybean paste.
This recipe is naturally dairy-free and gluten-free if the bagoong brand is gluten-free.
Frequently Asked Questions
Can I make pinakbet vegetarian?
Yes. Skip the bagoong and use salt, mushroom seasoning, or a vegetarian fermented paste.
What is the difference between pinakbet and pakbet?
They refer to the same dish. “Pakbet” is a shortened common name for pinakbet.
Can I add pork to pinakbet?
Yes. Crispy pork, bagnet, or lechon kawali can be added on top or mixed in near the end.
Why are my vegetables mushy?
They may have been overcooked or stirred too much. Add the vegetables in stages and simmer gently.
Can I use other vegetables?
Yes. You can add winged beans, ampalaya leaves, sweet potato, or bottle gourd depending on what is available.