Pinakbet Recipe – Easy Filipino Vegetable Dish

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What is Pinakbet?

Pinakbet is a classic Ilocano vegetable dish made with a mix of fresh local gulay simmered gently in bagoong for a deeply savory flavor. Common ingredients include kalabasa, sitaw, talong, okra, and ampalaya, all cooked just until tender so their natural taste stands out. Simple yet flavorful, Pinakbet is known for letting vegetables shine without heavy seasoning, making it a staple in many Filipino homes.

Why Masarap?

Pinakbet is masarap because of its natural balance of flavors and textures. The vegetables absorb the savory, slightly salty notes of bagoong, while kalabasa adds a hint of sweetness that rounds out the dish. Each bite feels light but satisfying, with a comforting aroma from garlic and onion that instantly brings a lutong-bahay vibe to the table.

Best Enjoyed For

Pinakbet is best enjoyed for lunch or dinner, especially when paired with freshly steamed rice and other simple ulam.

Ingredients

1 lb pork, sliced
1 piece Knorr Shrimp Cube
12 pieces sitaw, cut into 2-inch lengths
½ piece kalabasa, cubed
12 pieces okra
1 piece Chinese eggplant, sliced
1 piece ampalaya, sliced
1 piece kamote, cubed (optional)
2 pieces tomato, cubed
2 thumbs ginger, crushed (optional)
1 piece onion, chopped
4 cloves garlic, crushed
2 teaspoons bagoong alamang
2½ cups water
3 tablespoons cooking oil
¼ teaspoon ground black pepper

How to Cook Pinakbet with Lechon Kawali

Heat cooking oil in a pot over medium heat, then sauté garlic and onion until fragrant and soft.
Add the crushed ginger, if using, and cook briefly to release its aroma.
Add half of the sliced lechon kawali and sauté for about a minute to build flavor.
Pour in the water and bring to a boil.
Drop in the Knorr Shrimp Cube, cover the pot, and simmer over medium heat for about 20 minutes.
Add the tomatoes and bagoong alamang, stir gently, then cover and cook for 3 minutes.
Add the kalabasa and kamote, letting them cook until slightly tender, around 7 minutes.
Add the sitaw, okra, ampalaya, and eggplant. Stir lightly, cover, and cook for about 5 minutes.
Season with ground black pepper, then add the remaining lechon kawali. Cook briefly until well combined.
Transfer to a serving plate and serve while hot.

Serving Suggestions

This dish is best served with plain steamed rice to balance its rich, savory flavor. For extra crunch, it pairs well with freshly cooked Lechon Kawali on the side, especially if some family members prefer their pork extra crispy. To round out the meal, a light sour soup like Sinigang na Baboy makes a great partner, adding contrast and freshness to the table.