Pinakbet
Ilocano vegetables gently cooked with bagoong.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 bitter melon
- 1 eggplant
- okra
- squash
- sitaw
- tomatoes
- bagoong
- 1–2 tbsp neutral cooking oil, as needed
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
- Freshly ground black pepper, to taste
Instructions
- 1
Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.
- 2
Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Sauté garlic, onion and tomato.
- 3
Add squash, then remaining vegetables and a splash of water.
- 4
Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.
- 5
Stir in bagoong; cook just until tender.
- 6
Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.
About Pinakbet
Pinakbet celebrates the vegetables of northern Luzon. Ilocano versions commonly use fermented fish bagoong, while many Tagalog versions use shrimp paste and may include squash. The vegetables should remain recognisable, not collapse into a uniform stew.
New Zealand ingredient swaps
- Kalabasa: use NZ crown pumpkin or buttercup squash, cut into small even pieces.
- Sitaw: use green beans; Asian eggplant can be replaced with a small regular eggplant.
- Ampalaya and okra: find them at Asian grocers, or omit one and increase the other vegetables.
How to know it is ready
- Cook tomato until it softens and releases its juices before adding firm vegetables.
- Add pumpkin first, then beans, eggplant, okra and bitter melon according to firmness.
- Use medium-low heat and fold gently; the vegetables are ready when tender but still hold their shape.
Common mistakes and fixes
- Too salty: bagoong varies greatly—dilute it first and add gradually.
- Mushy vegetables: cut evenly, add in stages and avoid constant stirring.
- Too bitter: use less ampalaya, remove its seeds and pith, and do not crush it while cooking.
Family and regional variations
- Ilocano-style pinakbet often features bagoong isda and little or no squash.
- Tagalog-style pinakbet commonly uses bagoong alamang and squash.
- Add pork belly or prawns, or keep the dish vegetable-forward.
Storage and reheating
Refrigerate for up to 3 days. Freezing is not recommended because the vegetables become soft. Reheat gently in a covered pan without vigorous stirring.
What to serve with it
Serve with rice and grilled or fried fish. Taste before offering extra bagoong because the dish may already be well seasoned.
Pinakbet FAQs
Do I have to use bitter melon?
It is characteristic but optional. Start with a smaller amount if you are new to its flavour.
Which bagoong should I use?
Bagoong isda suits many Ilocano versions; shrimp bagoong is common in Tagalog cooking. Either should be added gradually.
Why are my vegetables mushy?
They were likely added together or stirred too often. Start with the firmest and fold only when needed.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
