📝 About This Recipe
Pinakbet Tagalog is a soul-warming celebration of the Filipino garden, featuring a vibrant array of indigenous vegetables simmered to perfection. Unlike its Ilocano cousin, this version uses 'Bagoong Alamang' (fermented shrimp paste) to create a deeply savory, slightly sweet, and umami-rich sauce that coats every tender bite. It is a quintessential Filipino comfort dish that beautifully balances the earthiness of squash with the salty punch of the sea.
🥗 Ingredients
The Aromatics and Meat
- 250 grams Pork Belly (sliced into small bite-sized strips)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 1 thumb-sized piece Ginger (sliced into matchsticks)
- 3 large Tomatoes (wedged)
The Flavor Base
- 3-4 tablespoons Bagoong Alamang (shrimp paste; salted or sautéed)
- 1.5 cups Water or Rice Wash (use the water from washing rice for extra body)
- 2 tablespoons Cooking Oil (for sautéing)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Harvest Vegetables
- 2 cups Kalabasa (Kabocha Squash) (peeled and cubed into 1-inch pieces)
- 1 bunch Sitaw (Yard-long Beans) (cut into 3-inch lengths)
- 1 medium Ampalaya (Bitter Melon) (halved lengthwise, deseeded, and sliced)
- 2 medium Talong (Chinese Eggplant) (sliced diagonally)
- 6-8 pieces Okra (ends trimmed)
👨🍳 Instructions
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1
Heat a large pan or wok over medium heat and add the cooking oil.
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2
Sauté the pork belly strips until they turn golden brown and the fat has rendered, approximately 5-7 minutes.
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3
Add the onions, garlic, and ginger. Sauté until the onions become translucent and the aromatics are fragrant.
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4
Add the tomatoes and mash them slightly with your spatula to release their juices, which provides a natural sweetness and acidity.
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5
Stir in the Bagoong Alamang and cook for 2 minutes to cook off the raw scent of the shrimp paste.
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6
Pour in the water or rice wash. Bring the liquid to a gentle boil.
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7
Add the Kalabasa (squash) first, as it takes the longest to cook. Cover and simmer for 5-7 minutes until slightly softened but not mushy.
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8
Add the Sitaw (long beans) and Okra. Stir gently to incorporate with the sauce.
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9
Layer the Talong (eggplant) and Ampalaya (bitter melon) on top. Avoid stirring too much after adding the bitter melon to prevent the dish from becoming overly bitter.
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10
Cover the pan and simmer for another 5-8 minutes over medium-low heat until all vegetables are tender but still vibrant in color.
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11
Season with freshly cracked black pepper. Taste the sauce; if it needs more salt, add a little more bagoong or a splash of patis (fish sauce).
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12
Give it one final, very gentle toss to coat everything in the thick, savory sauce, then remove from heat.
💡 Chef's Tips
To reduce the bitterness of the ampalaya, soak the slices in salted water for 10 minutes then rinse before cooking. Use rice wash (the water from the second rinse of rice) instead of plain water to give the sauce a thicker, heartier consistency. Avoid overcooking the vegetables; they should be tender to the bite but still hold their shape and color. If you prefer a sweeter Tagalog style, you can use 'sweetened' sautéed bagoong found in jars at Asian markets. For an extra layer of flavor, you can add crispy lechon kawali or crushed chicharon on top just before serving.
🍽️ Serving Suggestions
Serve steaming hot alongside a large bowl of fluffy white jasmine rice. Pairs perfectly with fried fish, such as Tilapia or Galunggong (Round Scad). Serve with a side of calamansi and bird's eye chili for those who like an extra kick. A cold glass of Sago't Gulaman or iced tea balances the salty-savory profile beautifully. Excellent as a healthy main course or a communal side dish during a Filipino 'Salo-Salo' (gathering).