Mom's Best Recipes
Recipe

Pinakbet

A savory Filipino vegetable stew with pork and bagoong that turns everyday veggies into a big, cozy, umami-packed bowl.

Author By Matt Campbell
4.8
A bowl of pinakbet with squash, eggplant, okra, and green beans in a savory sauce, served with steamed rice on a warm kitchen table
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Pinakbet is one of those dishes that proves vegetables can absolutely be the main character. You get soft, sweet squash, silky eggplant, snappy beans, and okra doing its slightly thick, cozy thing, all tied together with the salty punch of bagoong. Add a little pork for richness and suddenly you have a pot of comfort that tastes like it took way longer than it did.

This version keeps the ingredient list practical, the steps clear, and the vegetables not overcooked. The goal is tender with some bite, not mushy. We are going for crisp edges, bright flavors, and that moment where you taste it and think, okay wow, that’s the good stuff.

Pinakbet ingredients laid out on a kitchen counter including sliced squash, eggplant, okra, long beans, tomatoes, onion, garlic, and a small bowl of bagoong

Why It Works

  • Big flavor, simple method: sauté aromatics, brown pork, then let tomatoes and bagoong build the sauce fast.
  • Vegetables cooked in stages: squash goes in early, quick-cooking veg goes in late so everything lands crisp-tender.
  • Balanced salty-sweet: bagoong brings umami, tomatoes add brightness, and a touch of sugar rounds it out if needed.
  • Flexible and forgiving: use what you can find. If you cannot get bitter melon, you can still make a great pot of pinakbet.

Pairs Well With

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Storage Tips

Refrigerate: Cool leftovers, then store airtight for up to 4 days. The vegetables will soften over time, but the flavor gets even better.

Reheat: Warm gently in a skillet or saucepan over medium-low with a splash of water. Stir carefully so the squash does not break down too much.

Freeze: You can freeze pinakbet for up to 2 months, but expect softer vegetables after thawing. If you are planning ahead, slightly undercook the vegetables before freezing.

Leftover move: Spoon reheated pinakbet over rice, then top with a fried egg. It is ridiculously good.

Common Questions

What is bagoong, and can I substitute it?

Bagoong is a broad term for Filipino fermented seafood pastes. This recipe uses bagoong alamang, which is fermented shrimp paste. Some Ilocano versions of pinakbet use bagoong isda (fermented fish) instead, so if that is what you grew up with, it is a totally valid swap.

Since brands vary a lot in saltiness, start with 1 to 2 tablespoons, simmer, then add more to taste. If you cannot find bagoong, you can substitute fish sauce (start with 1 tablespoon, then adjust). The dish will still be tasty, but it will not have the same fermented depth.

Is pinakbet supposed to be watery?

Not really. It should be saucy, not soupy. Tomatoes and a little water or broth make a light sauce that clings to the vegetables. If yours looks thin, simmer uncovered for a few minutes to reduce.

Do I have to use bitter melon (ampalaya)?

No. Traditional versions often include it, but it is not required for a satisfying home version. If you want to mellow the bitterness, toss sliced ampalaya with a pinch of salt, let it sit 10 minutes, then squeeze and rinse before adding it near the end.

How do I keep eggplant from turning to mush?

Two things: do not over-stir, and add eggplant after the squash has started to soften. Eggplant cooks quickly and loves falling apart if you stir aggressively.

What if I do not like okra’s texture?

Okra naturally thickens the sauce a bit. If you are not a fan, you can reduce the amount or skip it and add extra green beans or another quick-cooking vegetable instead. The flavor will still be great.

Can I make it vegetarian?

Yes. Skip the pork, use a neutral oil, and swap bagoong for a vegetarian-friendly option like miso mixed with a little soy sauce. It becomes a different dish, but still deeply savory and cozy.

The first time I tried to cook pinakbet, I treated it like a generic veggie sauté and wondered why it tasted flat. Then someone handed me a spoonful of bagoong and basically said, this is the whole point. Once you let the aromatics, tomatoes, and bagoong melt together into a sauce, it clicks. Now it is one of my favorite “clean out the produce drawer” dinners, because it rewards you for using what you have and still tastes like you meant to do it.