One-Pan Pinakbet
A colorful Filipino vegetable and pork stew cooked in one pan with shrimp paste and tomato. Savory, slightly salty, and deeply satisfying.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb pork shoulder, cut into 1-inch cubes
- 1 medium sweet potato, cut into 1-inch chunks
- 1 medium bitter melon (ampalaya), sliced crosswise into 1/4-inch rings
- ½ lb okra, cut into 2-inch lengths
- 2 tablespoons shrimp paste (bagoong)
- 2 medium tomato, quartered
Instructions
- 1
Cut the pork shoulder into 1-inch cubes by placing it on the cutting board and slicing it lengthwise into thick strips, then cutting each strip crosswise into cubes the size of dice.
- 2
Cut the sweet potato lengthwise in half, then place each half flat-side down and cut it into 1-inch chunks, like cutting bread into cubes.
- 3
Hold the bitter melon upright and slice it crosswise (side to side, perpendicular to the length) into 1/4-inch-thick rings, discarding the ends.
- 4
Cut the okra into 2-inch lengths by placing each piece on the cutting board and slicing straight down through the stem and tip.
- 5
Place the 12-inch skillet on the stove over medium-high heat and wait 1 minute until the pan feels warm when you hold your hand 2 inches above it.
- 6
Pour 2 tablespoons of oil into the pan and swirl to coat the bottom. Add the pork cubes in a single layer and let them sit without stirring for 3 minutes until they turn golden brown on the bottom.
- 7
Stir the pork with a wooden spoon to flip the pieces. Continue cooking, stirring once every 30 seconds, for 4 more minutes until all sides are light golden, like honey.
- 8
Pour in 1.5 cups of water and use the spoon to scrape up any brown stuck-on bits from the bottom of the pan, stirring until they dissolve.
- 9
Add the sweet potato chunks and bitter melon rings to the pan. Stir to mix, then cover the pan with a lid and bring to a boil over medium-high heat, about 3 minutes.
- 10
Remove the lid and reduce the heat to medium-low so the liquid is gently bubbling, not boiling hard. Add the shrimp paste and stir with the spoon until it dissolves and the liquid turns pale orange.
- 11
Simmer uncovered, stirring once every 2 minutes, for 8 minutes until the sweet potato is just tender when pierced with a fork, but not falling apart.
- 12
Add the okra pieces and tomato quarters to the pan and stir gently to distribute them evenly throughout the stew.
- 13
Simmer uncovered, stirring once every minute, for 4 more minutes until the okra turns a dull olive color and is tender but still holds its shape.
- 14
Taste a spoonful of the broth. Add a pinch of salt if needed, and stir to distribute. Serve the stew into bowls with the broth spooned over the vegetables and pork.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- wooden spoon
- fork
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