Pinakbet is a beloved Filipino vegetable stew that packs a punch of savory, bitter, and salty flavors. This listicle breaks down ten distinct ways to cook and enjoy it, from the classic Ilocano version to modern twists. Whether you’re a curious home cook or a seasoned Filipino food enthusiast, you’ll find a version here that suits your taste and kitchen setup.
Classic Ilocano Pinakbet
This is the original, hailing from the Ilocos region, where it is called pinakbét. It traditionally uses bagoong (fermented fish paste) and a generous amount of bitter melon (ampalaya), giving it a distinctly earthy and bitter edge. The vegetables are usually left in large chunks and cooked until just tender, not mushy, to preserve their individual textures.
Pinakbet with Pork Belly
Adding pork belly is the most common home-style variation, making the dish heartier and richer. The pork is first seared until golden, rendering its fat, which then flavors the entire stew. This version is a complete one-pot meal, perfect for lunch or dinner with steamed rice.
Pinakbet with Lechon Kawali
This modern favorite uses crispy fried pork belly (lechon kawali) as a topping instead of cooking the pork in the stew. The crunchy, salty pork is added at the end, so it stays crisp against the soft vegetables. It’s a textural contrast that has made this version a hit in many Filipino restaurants.
Pinakbet with Shrimp (Pinakbet na Hipon)
Using fresh shrimp instead of pork gives the stew a lighter, sweeter seafood flavor. The shrimp are added near the end of cooking so they don’t overcook and turn rubbery. This version is popular in coastal areas and pairs beautifully with the salty bagoong.
Pinakbet with Fish (Pinakbet na Isda)
Some regions prefer using a firm white fish, like milkfish (bangus) or tuna belly, in their pinakbet. The fish is typically fried first, then simmered briefly with the vegetables, allowing it to absorb the sauce without falling apart. It’s a nutritious, protein-packed take on the classic stew.
Vegetarian Pinakbet
For a meatless version, you can skip the pork and use a high-quality vegetable-based bagoong or simply season with salt and a splash of soy sauce. Many home cooks add extra mushrooms or eggplant to make it more filling. This version is a great way to enjoy the dish during Lent or for a lighter meal.
Pinakbet with Bagoong Alamang
Using bagoong alamang (fermented small shrimp paste) instead of fish paste is a common choice in the southern parts of Luzon. It has a slightly sweeter and more pungent flavor than its fish counterpart. This swap changes the entire character of the stew, making it more savory and umami-rich.
Spicy Pinakbet (Pinakbet na Maanghang)
If you like heat, add fresh red chilies or a spoonful of chili garlic oil to your pinakbet. The spice cuts through the saltiness of the bagoong and complements the bitter notes of the ampalaya. This is a popular addition in households that love a little kick in their meals.
Pinakbet with Squash and Sweet Potato
While not traditional, adding squash or sweet potato makes the stew sweeter and more filling. These root vegetables absorb the savory sauce and provide a creamy contrast to the crunchy green beans and okra. This is a practical variation for families who want a more substantial vegetable dish.
Pinakbet Soup (Pinakbet na Sabaw)
Some prefer their pinakbet with more broth, almost like a vegetable soup. This is achieved by adding a bit more water and simmering longer, allowing the flavors to meld into a light, savory broth. It’s a comforting way to enjoy the dish, especially on rainy days, and is great poured over rice.
How to Choose
When deciding which pinakbet to make, consider your main protein: pork belly for richness, shrimp for sweetness, or fish for a lighter meal. Also think about your vegetable preferences—if you dislike bitter melon, you can reduce it or swap it for more squash. Finally, your choice of bagoong (fish vs. shrimp paste) will dramatically alter the flavor, so pick the one you already enjoy.
Frequently Asked Questions
What vegetables are essential in pinakbet? The core vegetables are bitter melon, eggplant, okra, string beans, and sometimes squash. You can adjust the ratios to your taste.
Can I make pinakbet without bagoong? Yes, you can substitute with salt, fish sauce, or soy sauce, but the flavor will be different. The fermented paste is what gives pinakbet its signature savory depth.
Is pinakbet healthy? Yes, it is a vegetable-heavy dish, and the bitterness of ampalaya is considered beneficial for blood sugar control. However, the bagoong is high in sodium, so use it in moderation.
How do I reduce the bitterness of ampalaya? Soak the sliced bitter melon in salted water for a few minutes, then rinse and pat dry before cooking. This draws out some of the bitter compounds.
Can I freeze leftover pinakbet? Yes, it freezes well for up to a month, though the texture of the vegetables will soften upon reheating. Store it in an airtight container and reheat gently.
What is the difference between pinakbet and chop suey? Pinakbet is a Filipino stew with a distinct salty-bitter flavor from bagoong and ampalaya, while chop suey is a stir-fried mixed vegetable dish with a cornstarch-based sauce, usually sweeter.
Final Thoughts
Pinakbet is a versatile dish that reflects the resourcefulness of Filipino cooking. Whether you stick to the classic Ilocano method or add your own twist with crispy pork or extra spice, it’s a comforting and nutritious meal. Try one of these ten variations this week and find your family’s new favorite.