Entree: Philippines – Ilocano – Pinakbet (Ilocano mixed vegetable stew flavored with fermented shrimp paste)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 oz (225 g) pork belly, cut into 1/2-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), sliced
- 3 cloves garlic (about 9 g), minced
- 2 medium tomatoes, about 8 oz (225 g), quartered
- 3 tbsp (45 ml) bagoong alamang (fermented shrimp paste)
- 1 cup (240 ml) water
- 2 cups (300 g) kabocha or calabaza squash, peeled and cut into 1-inch cubes
- 1 medium eggplant, about 8 oz (225 g), cut into 1-inch pieces
- 1 cup (150 g) okra, ends trimmed
- 1 cup (100 g) long beans (sitaw), cut into 2-inch pieces
- 1 small bitter melon (ampalaya), about 8 oz (225 g), seeded and sliced (optional but traditional)
- Salt and freshly ground black pepper to taste
- 3 cups (600 g) cooked white rice (for serving)

Instructions

1. Heat oil in a wide pan over medium heat. Add pork belly and cook, stirring occasionally, until fat renders and edges are lightly browned, about 6–8 minutes.
2. Add sliced onion and minced garlic; sauté until onion is translucent and fragrant, about 3 minutes.
3. Stir in quartered tomatoes and cook until they begin to soften, about 2 minutes.
4. Dissolve the bagoong in 1 cup (240 ml) water, then pour into the pan. Bring to a gentle simmer and taste; adjust salt only if needed (bagoong is salty).
5. Add the cubed kabocha squash first, cover, and simmer for about 8–10 minutes until the squash begins to soften.
6. Add eggplant and long beans, stir gently, cover and cook 4–5 minutes.
7. Add okra and sliced bitter melon, stir and simmer uncovered for another 3–5 minutes until all vegetables are tender but not mushy. Adjust seasoning with a little additional bagoong water or salt and pepper to taste.
8. Serve hot with steamed white rice.