Pinakbet—a vibrant medley of local vegetables simmered in a savory bagoong sauce—is a beloved Filipino comfort food, a true taste of home for many. This Ilocano classic showcases the bountiful harvest of the Philippine countryside, transforming simple ingredients into a dish bursting with flavor and tradition.
For home cooks, preparing pinakbet is a satisfying journey. It’s a wonderful way to enjoy fresh, wholesome produce. In addition, this humble dish has found its way onto countless Filipino tables, embodying the spirit of communal dining and the rich tapestry of our culinary heritage.
The Heart of Ilocano Cooking
The beauty of pinakbet lies in its simplicity and the freshness of its components. Traditionally, it features bitter melon, okra, eggplant, string beans, and squash, all working in harmony. Meanwhile, the distinct aroma of sautéed garlic and onions fills the kitchen, signaling the start of something delicious.
Moreover, the key to an authentic pinakbet is the bagoong isda, a fermented fish paste that provides a profound umami depth. This pungent condiment elevates the dish from a mere vegetable stew to a rich, unforgettable experience. Indeed, each bite offers a delightful contrast of textures and tastes.
Building Layers of Flavor
Creating this iconic dish involves layering flavors thoughtfully. First, a savory base of pork belly or shrimp adds a rich foundation. Then, the vegetables are added, allowing each to cook to tender perfection without losing their individual character. Consequently, the flavors meld beautifully, creating a symphony on the palate.
For home cooks eager to try their hand at this classic, the process is straightforward. Patience is key, ensuring the vegetables are cooked just right, maintaining a slight bite. Furthermore, the bagoong is added judiciously, balancing its saltiness with the natural sweetness of the squash.
Classic Pinakbet Recipe
Ingredients
2 tablespoons cooking oil
4 ounces pork belly, cubed (or 1/2 cup shrimp, peeled and deveined)
1 small onion, chopped
3 cloves garlic, minced
1 cup kalabasa (squash), peeled and cubed
1 cup ampalaya (bitter melon), deseeded and sliced
1 cup sitaw (string beans), trimmed and cut into 2-inch pieces
1 cup talong (eggplant), sliced
1 cup okra, trimmed
1/4 cup bagoong isda (fermented fish paste)
1 cup water or rice washing
Salt and pepper to taste
Steps
Heat the cooking oil in a large pot or deep pan over medium heat. Add the pork belly and cook until browned and crisp. If using shrimp, add it now and cook until pink, then set aside.
Sauté the chopped onion until softened. Add the minced garlic and cook until fragrant, being careful not to burn it.
Stir in the bagoong isda. Cook for about 2 minutes, allowing its flavors to develop and deepen. Pour in the water or rice washing and bring to a simmer. This forms the flavorful base.
Add the kalabasa (squash) first, as it takes longer to cook. Simmer for 5-7 minutes, or until slightly tender. The squash will soften and lend a creamy texture.
Add the ampalaya (bitter melon), sitaw (string beans), talong (eggplant), and okra. Gently stir to combine, ensuring all vegetables are coated with the bagoong sauce.
Cover the pot and simmer for another 7-10 minutes, or until all the vegetables are tender-crisp. Do not overcook; the vegetables should still have some bite. If you set aside shrimp earlier, return it to the pot now.
Taste and adjust seasoning with salt and pepper if needed. Serve hot with steamed rice. Pinakbet is best enjoyed immediately after cooking, with its vibrant colors and rich aromas.
A Personal Note
Pinakbet truly embodies the spirit of Filipino home cooking—resourceful, flavorful, and always comforting. Each spoonful is a delightful blend of textures and tastes, reminding us of simpler times and hearty meals. It’s a dish that genuinely feels like a warm hug.
Cultural Significance
Pinakbet, hailing from the Ilocos region, is a prime example of “gulay” or vegetable dishes that are a staple in Filipino households. It highlights the ingenuity of Filipino cuisine in transforming readily available garden produce into a dish rich in umami and cultural heritage. The dish celebrates both local harvests and communal dining.
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