Pinakbet (Filipino Vegetable Stew with Bagoong)

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 on Filipino tables for generations. Squash, eggplant, bitter melon, long beans, and okra all cook 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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Why You'll Love This Recipe
What is Pinakbet?
What is Bagoong?
Ingredients
Substitutions and Additions
How To Make Pinakbet
Vegetable Layering Order
Variations
What To Serve With Pinakbet
How to Store Leftovers
Rose's Tips
Recipe FAQs
More Filipino Vegetable Dishes
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Pinakbet (Filipino Vegetable Stew)

Why You'll Love This Recipe

One Pan, 35 Minutes
Bagoong Gives It Real Depth: That salty umami flavor you can't get any other way.
A Full Serving of Vegetables that actually tastes good.
Works as a Side or a Main over rice.
Easy to Customize: Shrimp, pork, or fully vegetarian, your call.

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 vegetables cook down as they simmer.

Traditionally, it's stewed gently in an earthen pot (banga) with minimal stirring. Today you'll find plenty of regional versions across the Philippines, some built around pork, others lighter with shrimp or fully vegetarian.

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, in the condiment or fermented foods 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.
Pork Belly (Optional but Traditional): Most classic versions of pinakbet include pork, browned first before the vegetables go in. This recipe uses shrimp for a lighter version, see Substitutions and Additions below if you want the heartier, traditional route.
Shrimp: Optional, adds fresh seafood flavor. Cook first, remove, then add back at the end so it doesn't overcook.
Bagoong Alamang (Shrimp Paste): The flavor engine of this dish. This recipe uses 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, 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 well. Filipino or Chinese eggplant works best, 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.

Substitutions and Additions

Want the Traditional Pork Version? Add pork belly, browned first, or stir in leftover lechon kawali or chicharon toward the end to warm through, no need to brown it since it's already cooked.
No Bagoong Alamang? Fish sauce is the closest substitute, though the flavor will be lighter and less funky. Start with less and adjust to taste.
No Kabocha Squash? Butternut squash works well as a substitute.
No Ampalaya? It's a defining ingredient, so this changes the dish, but if you want to leave it out entirely, the pinakbet will be milder and less traditional.
Want More Vegetables? Chayote (sayote) is a common addition, my Ginisang Sayote recipe uses the same simple method if you want to try it on its own too.

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 to 15 minutes.
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.

adding bagoong on a pan with sauteed garlic and onion

Add shrimp paste and seasoning: Stir in the bagoong and oyster sauce, letting it bloom in the oil with the aromatics for a minute or two before moving on.

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.

mixing all vegetable on a pan for pinakbet

Taste and Adjust. Season with more bagoong or oyster sauce if needed.

Vegetable Layering Order

Add vegetables in this order so everything finishes at the same time:

Squash: Goes in first, it takes the longest to cook.
Long beans, eggplant, and bitter melon: Add together in the second wave.
Okra: Add last, it cooks the fastest and turns mushy if it goes in too early.

Variations

Pinakbet with Coconut Milk: Add coconut milk toward the end for a creamy, slightly sweet finish.
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.

What To Serve With Pinakbet

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: 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

Don't Skip Salting the Ampalaya. If bitter melon intensity is a concern, the salt-and-rest method (10 to 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 keeps the texture right instead of turning mushy.
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 by the time you serve it.

Recipe FAQs

What does pinakbet mean?

Pinakbet comes from the Ilocano word pinakebbet, meaning "shrunk" or "shriveled." It refers to how the vegetables cook down and reduce as the dish stews, not to the finished dish looking unappetizing, it's describing the cooking process, not the result.

What is the difference between Pakbet and Pinakbet?

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.

What is the difference between Ilocano pinakbet and Pinakbet Tagalog?

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.

What is bagoong and where do I find it in the US?

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.

What is the difference between Pinakbet and Dinengdeng?

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.