Pinakbet is one of the most beloved vegetable dishes in Filipino cuisine, especially in the Ilocos region where it originated. Made with a mix of local vegetables like ampalaya (bitter melon), eggplant, okra, squash, and string beans, the dish is simmered gently with bagoong (fermented shrimp or fish paste) for its signature savory flavor.
What makes pinakbet stand out is the balance of flavors and textures. The slight bitterness of the ampalaya pairs well with the sweetness of squash, while the bagoong ties everything together with a deep umami richness. Some versions also include pork belly or shrimp, which add extra flavor and make the dish more filling.
The name “pinakbet” comes from the Ilocano word pinakebbet, which means “shrunk” or “shriveled,” referring to how the vegetables soften as they cook. In many Filipino homes, pinakbet is a comforting everyday dish best enjoyed with hot rice and fried fish like galunggong or tilapia.
Recipe Tips
- Use fresh vegetables whenever possible. Fresh eggplant, okra, squash, and ampalaya hold their shape better and keep the dish from turning mushy.
- Cut vegetables into even pieces so they cook at roughly the same pace. Squash cooks slower than softer vegetables, so cutting it smaller helps.
- Cook in layers instead of adding everything at once. Start with garlic and onions, then pork (if using), followed by squash and other firm vegetables. Add okra and ampalaya last to avoid overcooking.
- Avoid over-stirring. Gently toss the vegetables to keep them intact and to keep them from turning mushy.
How to remove the bitterness in ampalaya
The most effective way in removing the bitterness in ampalaya is to clean it well. First, slice the ampalaya in half lengthwise, remove the seeds, and scrape off the white, spongy pith inside. Cut the ampalaya into the size you will need for your recipe (for easier handling) and place in a bowl.
You have two methods you can try:
- Sprinkle salt on the ampalaya. Massage it gently so the ampalaya pieces are covered evenly in salt. The salt will help draw out the water from the ampalaya. Let it rest for 15 to 20 minutes. Rinse the ampalaya well, making sure to remove all the salt on it. You may also use a cheese cloth or tea towel to squeeze out most of the water after rinsing. But be very gentle so as not to break the pieces.
- Soak it in a warm, salt water solution. For this method, mix a tablespoon of salt into a bowl of warm water. Pour this brine solution into the bowl of ampalaya pieces and let it sit for at least 15 minutes. Rinse well. You can also place the ampalaya pieces in cold water after rinsing to help retain its crunch and color.
Substitutions & Alternatives
No bagoong? You can use fish sauce in a pinch, though the flavor will be lighter.
If you want this dish to be fully vegetarian, you can skip the pork. You can also replace the water and use mushroom broth for extra depth and flavor.
What to serve this with
Pinakbet is best paired with steamed rice and simple fried dishes like fried tilapia, crispy galunggong, daing na bangus or grilled pork or chicken.
