Pinakbet: Ilocano Vegetable Stew
Pinakbet is a rustic vegetable stew from northern Luzon, in which squash, eggplant, okra, bitter melon and long beans are cooked in a savory base of fermented shrimp or fish paste. The vegetables steam in their own juices, which keeps their flavors vivid.
About Pinakbet
Pinakbet is a rustic vegetable stew from northern Luzon, especially the Ilocos region. Squash, eggplant, okra, bitter melon and long beans are cooked in a savory base of fermented shrimp or fish paste. The vegetables steam in their own juices, so the flavors stay vivid. It is often served with grilled or fried fish and crispy pork.
The name is thought to come from the Ilocano word pinakebbet, meaning shriveled, a reference to the way the vegetables shrink as they cook. The dish is a celebration of the vegetable garden: whatever is in season goes in the pot, and the fermented bagoong ties everything together.
Ingredient notes
- Kabocha squash: sweet and creamy, it softens into the sauce.
- Bitter melon (ampalaya): adds the characteristic bitterness; salt it first if you want it milder.
- Bagoong: fermented shrimp or fish paste, the savory heart of the dish.
- Okra, eggplant and long beans: the classic vegetables.
Tips for the best Pinakbet
- Layer by cooking time. Put the squash and beans on the bottom and the soft vegetables on top.
- Use the pot's steam. Cover and avoid stirring too much so the vegetables stay whole.
- Taste the bagoong before adding more. It is very salty.
- Salt and rinse the bitter melon. It reduces the bitterness.
- Do not overcook. The vegetables should be tender but still hold their shape.
What to serve with Pinakbet
Serve with steamed rice and fried fish or Bagnet, the classic Ilocano pairing.
Variations and substitutions
- Vegetarian: skip the pork and use mushrooms.
- With shrimp: add whole shrimp on top.
- Ginataang version: add coconut milk.
- Other vegetables: sweet potato, string beans and pumpkin are common.
Storing and reheating
Refrigerate for up to 3 days. The vegetables soften further on reheating. Warm gently in a covered pan.
Frequently asked questions
What is bagoong?
A fermented shrimp or fish paste used widely in Filipino cooking.
Can I use other vegetables?
Yes. Sweet potato, string beans and pumpkin are common variations.
Why is my pinakbet watery?
The vegetables released water. Cook uncovered at the end to reduce the liquid.
What is the difference between pinakbet and dinengdeng?
Pinakbet is drier and cooked with bagoong; dinengdeng has a light broth.
More Filipino recipes you might like
Lumpiang Sariwa, Eggplant Adobo and Grilled Eggplant in Coconut Milk.
