Oct 10, 2022


Pinakbet is a traditional Filipino vegetable dish that originated from the northern regions of the Philippines. It features a medley of locally grown vegetables and is flavored with bagoong (fermented shrimp paste) to create a savory and slightly salty taste.


  • 1/4 kilo pork, cut into small pieces
  • 1/2 bowl of Ampalaya (2 medium size)
  • 1 bowl of sliced eggplant (4 small eggplants or 2 medium aubergines)
  • 1 bowl of okra (7 pcs okra cut into haft)
  •  1 bowl of squash (1/4 lb squash, cut into 2×1-inch cubes)
  • 1 bowl string beans, cut in 3 inches length
  • 2 heads garlic, minced
  • 2 medium onions, diced
  • 5 tomatoes, sliced
  • 1 tablespoon of ginger sliced
  • 5 tablespoons isda bagoong (fish paste)
  • 4 tablespoons of oil
  • 2 cups water
  • Salt and pepper to taste


  1. In a large casserole heat oil and fry the pork until become brown, remove the pork, and set aside.
  2.  In a small casserole boil water and bagoong and simmer for 2 minutes and set aside.
  3.  While in the large casserole sauté garlic, onions, ginger, and tomatoes.
  4. Then add the pork and the bagoong. Bring to boil and simmer for 10 minutes or until the pork become tender.
  5. Add all the vegetables and cook until the vegetables are done, careful not to overcook.
  6.  Add salt and pepper to taste.

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