• 250 grams Pork Belly, Cubed
  • 3 tbsp Oil
  • 1.5 cups of Water
  • 2 Medium Sized Ampalaya, cut into serving sizes
  • 2 Medium Sized Eggplants, cut into serving sizes
  • ¼ Medium Sized Squash, cut into serving sizes
  • 1 piece Garlic, Minced
  • 1 piece Large Onion, Diced
  • 5 pcs String Beans, cut into serving sizes
  • 6 pcs Okra cut in halves
  • 6 pcs Sliced Tomatoes
  • 1 piece small julienned Ginger
  • 4 tbps shrimp bagoon, sautéed
  • Half a teaspoon of MSG
  • Half a teaspoon of Pepper



Pinakbet Recipe

Pinakbet is a famous Filipino dish made of vegetables and in some cases, meat. It is a native dish in from the north region of the island and is similar to Provencal, a French vegetable stew. This dish started as a pure vegetable dish and then other regions in the Philippines started cooking Pinakbet with lechon or chicharon. Despite of this, Pinakbet is considered as a healthy dish.

Cooking Instructions

Step 1 – pour oil in a skillet and then sauté the pork until it turns light brown. Set the pork aside. (10 mins in medium heat)
Step 2 – Mix the ginger, onion, tomatoes and garlic and then sauté. Throw in the pork you set aside in step 1. (5 minutes in medium heat)
Step 3 – Add water and then the shrimp bagoong, allow the water to boil in medium heat. (10-12 mins in medium heat)
Step 4 – Once the water is at boiling point, reduce heat and throw in the squash, string beans, okra and eggplant and allow to simmer. (10 – 20 mins in slow heat)
Step 5 – Season with MSG and Pepper according to your taste

Note: You can also throw in some root crops such as Kadios, Camote or Patani to give the Pinakbet a richer taste.