If there's one vegetable dish every Filipino household knows, it's Pinakbet.
It comes from the Ilocos region in the north, and it's been one of those Filipino vegetable dishes that's been on the tables for generations. Squash, eggplant, bitter melon, long beans, and okra all cooked down with bagoong until everything is tender and the flavors meld into something deeply savory and satisfying.
It's not fancy, and it doesn't need to be. Served with rice, it's a complete meal.
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Jump to:
- Why You'll Love This Recipe
- What is Pinakbet?
- What is Bagoong?
- Ingredients
- How To Make Pinakbet
- Variations
- What To Serve With Pinakbet
- How to Store Leftovers
- Rose's Tips for the Best Pinakbet
- Recipe FAQs
- More Filipino Vegetable Dishes
- Did you try this recipe?
- Easy Pinakbet (Filipino Vegetable Stew with Bagoong)
Why You'll Love This Recipe
- One pan and done in 35 minutes
- Bagoong gives it that deep, salty umami flavor you can't get from anything else
- A full serving of vegetables that actually tastes good
- Works as a hearty side or a main dish over rice
- Easy to customize with shrimp, pork, or kept fully vegetarian
What is Pinakbet?
Pinakbet (pee-nahk-bet) or Pakbet is a classic Filipino vegetable stew from the Ilocos region of northern Luzon. Its name comes from the Ilocano word pinakebbet, meaning “shrunk” or “shriveled,” referring to how the veggies cook down as they simmer.
Traditionally it’s stewed gently in an earthen pot (banga) with minimal stirring, and today you’ll find plenty of regional versions all over the Philippines.
What is Bagoong?
Bagoong is a Filipino fermented seafood paste that adds big salty, umami flavor. For pinakbet, you’ll use bagoong alamang (fermented shrimp/krill). It smells strong in the jar, but once it cooks, it turns savory, not fishy.
Two types:
- Guisado: pre-sautéed, a little milder, easiest to use.
- Plain/raw: saltier, stronger, best for cooking.
Where to buy (US): Filipino groceries and most Asian markets (condiment/fermented aisle). Common brands include Barrio Fiesta and Kamayan.
Ingredients
Here's what you'll need:
- Garlic: Crushed or minced, the aromatic base of the dish.
- Onion: Sweetens and builds the savory foundation.
- Tomatoes: Cook down into the sauce and add a mild tang that balances the bagoong.
- Shrimp: Optional but adds fresh seafood flavor. Cook them first, remove, then add back at the end so they don't overcook.
- Bagoong alamang (shrimp paste) — The flavor engine of this dish. I am using guisado (pre-sautéed) bagoong;
- Oyster Sauce: Adds a layer of savory sweetness that rounds out the bagoong.
- Kabocha Squash: Sweet, creamy, and holds its shape well. Butternut squash is a good substitute. Goes in first because it takes the longest to cook.
- Long Beans (Sitaw): Crunchy and slightly sweet. Cut into 1½-inch pieces. Add in the second wave.
- Ampalaya (Bitter Gourd/ Bitter Melon): The ingredient that makes pinakbet pinakbet. It's bitter, yes, but that bitterness is what makes the whole dish work.
- Eggplant (Talong): Absorbs the savory broth beautifully. Filipino or Chinese eggplant works best , they're thinner-skinned and less seedy than globe eggplant. Add with the second wave of vegetables.
- Okra: Adds body to the sauce and a mild flavor. Goes in last since it cooks quickly. "Love okra? Try it in this Spicy Stir-Fried Okra too.
See recipe card for quantities.
How to Reduce Ampalaya's Bitterness
If bitter melon is new to you or you find it too intense, here's a simple fix: after slicing, toss the ampalaya with a generous pinch of salt and let it sit for 10–15 minutes. Then rinse well and squeeze out any excess liquid before adding it to the pot. This draws out some of the bitter compounds without eliminating the flavor entirely. You can also scrape out the seeds and white pith, which hold most of the bitterness.
How To Make Pinakbet
- Prepare the base: Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant and translucent.
- Add shrimp paste and seasoning: Stir in the shrimp paste and oyster sauce, letting it blend with the vegetables.
- Simmer with veggies: Add the squash, long beans, ampalaya, eggplant, and okra. Pour in a little water and cover the pan. Let everything simmer until the vegetables are tender but not mushy.
- Adjust the seasoning with more shrimp paste or oyster sauce if needed.
Variations
- Pork Pinakbet: Add pork belly pieces for a heartier version.
- Pinakbet with Coconut Milk: Add coconut milk towards the end for a creamy, slightly sweet twist.
- Spicy Pinakbet: Add chopped chili peppers or a dash of chili oil for extra heat.
- Vegetarian Pinakbet: Omit the shrimp and shrimp paste, using a soy-based or miso substitute for flavor.
- Pinakbet with Tofu: Add fried or baked tofu for a plant-based protein boost.
- Pinakbet with Sayote: Swap out or add chayote for a milder, budget-friendly twist. If you enjoy sayote in Filipino cooking, try it on its own as Ginisang Sayote, same simple method, just as fast
What To Serve With Pinakbet
- Pinakbet is at its best alongside something fried or grilled that gives you contrast — crispy against soft, simple against complex.
- Steamed rice — always
- Fried bangus (milkfish) or any crispy fried fish
- Grilled pork belly (liempo)
- Pork Binagoongan — a natural pairing since both use bagoong
- Chicken Lumpiang Shanghai for something crispy on the side
How to Store Leftovers
Store leftover pinakbet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat rather than the microwave — the vegetables hold up better with gentle, even heat. Add a small splash of water if the sauce has thickened too much.
Pinakbet doesn't freeze well. The vegetables lose their texture when thawed, so it's best enjoyed fresh or within a few days.
Rose's Tips for the Best Pinakbet
- Don't skip salting the ampalaya. If bitter melon intensity is a concern, the salt-and-rest method (10–15 minutes, then rinse) takes the edge off without losing the flavor that makes pinakbet what it is.
- Bloom the bagoong before adding liquid. Letting the shrimp paste cook in the oil with the aromatics for a minute or two before you add the squash and water deepens the flavor significantly. Don't rush this step.
- Use just enough water. The vegetables release moisture as they cook, so you don't need much added liquid, just enough to get the steam going. Too much water makes the dish watery and dilutes the bagoong flavor.
- Add vegetables in stages. Squash first, beans and eggplant and bitter melon second, okra last. This is what separates a perfectly textured pinakbet from a mushy one. See the layering guide above.
- Pull it off the heat early. Pinakbet continues to cook from residual heat once you take it off the stove. Stop cooking while the vegetables still have a little resistance. They'll finish perfectly by the time you serve it.
- Adjust bagoong at the end, not the beginning. The flavor of the fermented paste intensifies as it cooks, so taste at the end and add more in small increments rather than adding a lot upfront and ending up with an overly salty dish.
Recipe FAQs
Pinakbet comes from the Ilocano word pinakebbet, meaning "shrunk" or "shriveled" referring to how the vegetables cook down and reduce in the pot during stewing.
They're the same dish. Pinakbet is the Ilocano term and Pakbet is a shortened, more colloquial version used widely across the Philippines. You'll see both names used interchangeably.
The main difference is the type of bagoong used. Ilocano pinakbet uses bagoong isda (fermented fish paste), which has a thinner consistency and a more intensely funky flavor. Pinakbet Tagalog, the version popular in Manila and surrounding regions uses bagoong alamang (shrimp paste), which is what this recipe calls for.
Bagoong is a Filipino fermented seafood paste. For pinakbet, you want bagoong alamang (shrimp paste). Find it at Filipino grocery stores or most Asian supermarkets, brands like Barrio Fiesta and Kamayan are easy to find. It's also available online. If you can't find it, fish sauce is the closest substitute.
Both are Ilocano vegetable dishes, but Dinengdeng has a much thinner, more broth-like consistency — closer to a soup than a stew. Pinakbet has a thicker sauce and is cooked until most of the liquid reduces. Dinengdeng also typically uses bagoong isda (fish paste) rather than shrimp paste.
More Filipino Vegetable Dishes
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Easy Pinakbet (Filipino Vegetable Stew with Bagoong)
Equipment
- 1 Wok or skillet
Ingredients
- 4 cloves Garlic crushed
- ¾ cup Onion chopped
- 2 pieces Tomatoes chopped
- 1 pound Shrimp
- 1 tablespoon Shrimp paste
- 2 tablespoon Oyster Sauce
- 2 cups Long Beans/ Sitaw Cut at about 1 ½ inch
- 2 cups Ampalaya/ Bitter Gourd sliced
- 2 cups Eggplant/ Talong sliced
- 2 cups Kabocha Squash chopped
- 8 pieces Okra ends trimmed
- 2 tablespoon Cooking oil avocado oil, canola oil or coconut oil
Instructions
- Prepare the base: Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant and translucent.4 cloves Garlic, 2 tablespoon Cooking oil, ¾ cup Onion
- Add Shrimp: Add in the shrimp and cook until pink. Cook for about 2 mins each side then remove the shrimp from the pan.1 pound Shrimp
- Cook the vegetables: Add tomatoes and cook until softened.2 pieces Tomatoes
- Add shrimp paste and seasoning: Stir in the shrimp paste and cook for 2 minutes. Add oyster sauce.1 tablespoon Shrimp paste, 2 tablespoon Oyster Sauce
- Simmer with veggies: Add the squash, long beans, ampalaya, eggplant, and okra. Pour in a little water and cover the pan. Let everything simmer until the vegetables are tender but not mushy.2 cups Long Beans/ Sitaw, 2 cups Ampalaya/ Bitter Gourd, 2 cups Eggplant/ Talong, 2 cups Kabocha Squash, 8 pieces Okra
- Final taste check: Adjust the seasoning with more shrimp paste or oyster sauce if needed.
- Serve: Enjoy with steamed rice.
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Notes
- Don’t overcook the veggies: You want them tender but not mushy, so check frequently.
- Balance the flavors: Adjust the shrimp paste to suit your taste—start with less, then add more if needed.
- Cook the bitter gourd last: Ampalaya tends to overcook easily, so add it towards the end to keep some crunch.
