Pinakbet
A vibrant Filipino vegetable stew with shrimp and pork, flavored with bagoong (shrimp paste) and simmered until tender. Savory, umami-rich, and deeply satisfying.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- ½ lb pork shoulder, boneless, cut into 1-inch cubes
- ½ lb shrimp, peeled and deveined
- 3 tbsp bagoong (shrimp paste)
- 1 medium onion, chopped
- 4 cloves garlic cloves, minced
- 1 medium eggplant, cut into 1-inch chunks
- ½ lb okra, trimmed and halved crosswise
- 1 medium zucchini, cut into 1-inch rounds
- 1.5 cups water
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high. Add pork cubes and brown on all sides, stirring occasionally, ~8 minutes. Transfer to a plate.
- 2
Add onion and garlic to the pot. Sauté until fragrant, ~1 minute. Do not brown.
- 3
Stir in bagoong until combined with the oil and aromatics, coating the bottom of the pot, ~30 seconds.
- 4
Return pork to the pot. Add water and bring to a boil, then reduce heat to medium-low and simmer uncovered, ~15 minutes.
- 5
Add eggplant and okra. Simmer for 8 minutes until eggplant begins to soften but still holds its shape.
- 6
Stir in zucchini and shrimp. Simmer until shrimp turns pink and vegetables are tender, ~5 minutes.
- 7
Taste and season with salt and pepper. Serve hot in bowls with plenty of broth.
Tools you’ll need
- large pot with lid (3+ quarts)
- wooden spoon
- cutting board
- chef's knife
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