A vegetable stew from the Ilocos region built on squash, eggplant, bitter melon, and string beans, simmered with a bit of pork and shrimp paste for savory depth. Proof that Filipino vegetable cooking is anything but boring.
Pinakbet's name comes from the Ilocano word "pinakebbet," meaning "shrunk" or "shriveled," referring to how the vegetables reduce down as they cook. It's a dish defined by its vegetables — squash, eggplant, bitter melon, and string beans are the essential four — bound together by a savory hit of bagoong and a bit of pork for richness.
The order vegetables go into the pot matters: squash takes longest and goes in first, while more delicate items like string beans go in last so they stay slightly crisp rather than turning mushy. Ilocano cooks also traditionally avoid over-stirring, since the vegetables can break apart easily once softened.
Salting and rinsing the bitter melon slices for 10 minutes before cooking helps mellow its bitterness if you're not used to it.
It comes from the Ilocano word for "shrunk" or "shriveled," describing how the vegetables reduce in volume as they cook down.
Yes — omit the pork and use a vegetarian-friendly fermented soybean paste or a bit of extra salt in place of the shrimp paste for savoriness.
Salt the sliced bitter melon and let it sit for about 10 minutes, then rinse and squeeze out the liquid before adding it to the pot — this pulls out some of the bitterness.
