Easy Pinakbet Recipe (Ready in 30 Minutes)

This pinakbet recipe is a smart starting point for anyone learning to cook at home, especially solo dwellers or couples building a weekly meal plan. The dish brings together mixed vegetables and pork in a savory shrimp paste-based stew that stretches ingredients and pairs naturally with rice. This guide shows how to cook pinakbet step by step, so first-time cooks can achieve balanced flavors with confidence.

15 MINS

Cooking Time
Easy

Difficulty
10 MINS

Prep Time
5 People

Serves

200 grams pork belly (cut into small pieces)
2 tablespoons canola oil
1 small piece red onion (chopped)
1 tablespoon ginger (cut into strips)
3 cloves garlic (chopped)
3 pieces ripe tomatoes (cubed)
2 tablespoons shrimp paste or bagoong
2 cups squash (cubed)
1/2 cup water
1 piece Knorr Shrimp Cube
1 bunch sitaw (cut into 2-inch pieces)
1 piece small ampalaya (sliced thinly)
1-2 eggplants (sliced)
6-8 pieces okra (sliced)

Cook the Pork Heat oil in a wide pan or wok over medium heat. Add pork belly and cook until lightly browned and slightly crisp, allowing some fat to render. Transfer pork to a plate lined with paper towels to drain excess oil. Set aside. Tip: Do not overcrowd the pan. Let the pork sit undisturbed for a minute before stirring to help it brown properly instead of steaming.
Sauté the Aromatics In the same pan, remove excess oil if necessary, leaving about 1 tablespoon. Sauté onion, ginger, and garlic until fragrant and the onion turns translucent.
Build the Flavor Base Add tomatoes and cook until softened. Stir in the shrimp paste or bagoong and mix until fully incorporated with the aromatics.
Cook the Squash Add squash, water, and Knorr Shrimp Cube. Stir gently, cover, and simmer over medium heat until the squash is tender but still holds its shape. Tip: The squash is ready when a fork easily pierces through but does not cause it to break apart.
Add the Remaining Vegetables and Serve Add sitaw, ampalaya, eggplant, and okra. Gently toss to coat with the sauce. Return the cooked pork to the pan. Cover and cook until vegetables are tender yet vibrant. Serve warm. Tip: Avoid over-stirring to keep the vegetables intact and prevent the okra from becoming overly slimy.

Amount per Serving

Nutritional values	Amount per Serving
Energy (kcal)	246.04 kcal
Protein (g)	6.64 g
Sugar (g)	2.17 g
Fat (g)	21.96 g
Fibre (g)	2.11 g

What Is Pinakbet?

Pinakbet is a Filipino vegetable stew flavored with fermented shrimp paste or bagoong. It combines pork and fresh vegetables in a savory, slightly salty sauce. Most households cook it as an everyday ulam because it uses simple steps and pantry staples.

Pinakbet Ilocano vs Pinakbet Tagalog

Pinakbet traces its roots to the Ilocos region. The Ilocano version uses bagoong monamon, a fermented anchovy sauce, and keeps the sauce minimal to highlight the vegetables. As the dish spread to Luzon, the Tagalog version emerged using bagoong alamang, fermented shrimp paste, with a slightly saucier base and often more meat.

Common Vegetables Used in Pinakbet

Squash, sitaw, ampalaya, eggplant, and okra form the base of most pinakbet recipes. Tomatoes are often added for body and mild acidity. The mix reflects what is fresh and available in local markets.

How to Serve Pinakbet

Pinakbet is best served hot with plain steamed rice. Many pair it with fried fish or grilled meat for contrast. Leftovers reheat well and develop deeper flavor the next day.