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Pinakbet

THE PHILIPPINES (Ilocos)

Mixed Vegetables

SUBMITTED BY

Lolah

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Lolah’s lunch of choice is something I’m going to be making on repeat for many afternoons to come!

Pinakbet, a beloved Filipino vegetable dish, traces its origins to the Ilocos region in northern Luzon. This dish, deeply rooted in Ilocano culture, reflects the agricultural abundance and resourcefulness of the Filipino people. Known for its distinctive blend of fresh vegetables, fermented shrimp paste (bagoong), and robust flavors, Pinakbet remains a staple in many Filipino households.

The Origins of Pinakbet

The name “Pinakbet” comes from the Ilocano word pinakebbet, which means “shrunk” or “shriveled,” referring to the way vegetables slowly cook and shrink as they absorb flavors. The dish dates back centuries, originally prepared by Ilocano farmers who used local ingredients readily available in their fields. This simple yet flavorful meal ensured that no produce went to waste, showcasing the region’s agricultural traditions.

Historically, Ilocanos relied on vegetables such as bitter melon (ampalaya), eggplant, okra, squash, string beans, and tomatoes—crops that thrived in the region’s climate. Instead of salt, they used bagoong isda (fermented fish sauce) or bagoong alamang (fermented shrimp paste) to season their dishes, adding depth to the umami-rich flavors of Pinakbet.

Spanish Influence and Regional Variations

During the Spanish colonization of the Philippines (1521–1898), foreign culinary influences spread across the archipelago. Some regions adapted Pinakbet by incorporating pork or seafood, while others adjusted the seasoning according to their local ingredients. The Tagalog version, for example, often includes lechon kawali or crispy pork belly, giving it a richer, meatier taste compared to the original Ilocano variant, which traditionally omits meat or uses dried fish.

Despite these variations, the essence of Pinakbet remains the same: a slow-cooked vegetable medley infused with bagoong, creating a harmonious blend of savory, sweet, and slightly bitter flavors.

Pinakbet and Filipino Culture

Pinakbet symbolizes Filipino ingenuity and sustainability. By using locally sourced produce and minimal ingredients, this dish embodies the farm-to-table concept long before it became a global trend. The dish also holds cultural significance in Ilocano communities, where it is often served during gatherings, fiestas, and family meals.

Today, Pinakbet continues to evolve while staying true to its roots. Modern variations may include shrimp, tofu, or coconut milk, reflecting the diverse culinary creativity of Filipinos. However, the core of Pinakbet—fresh vegetables and fermented seasoning—remains unchanged, preserving its authenticity across generations.

The history of Pinakbet is a testament to the resilience and adaptability of Filipino cuisine. From its humble beginnings in the Ilocos region to its widespread popularity across the Philippines, this dish has stood the test of time. Whether enjoyed in its traditional form or with modern twists, Pinakbet remains a delicious reminder of the Philippines’ rich culinary heritage.

Pinakbet

Servings 6
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Ingredients
  

  • kosher salt
  • 1 bitter melon halved lengthwise, seeded, cut into ¼-inch-thick slices (optional)
  • 2 Tbsp vegetable oil
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 plum tomatoes chopped
  • 2 oz ginisang bagoong or 2-4 Tbsp fish sauce
  • 2 cups dashi broth homemade or instant
  • 1 small sweet potato peeled, quartered, and cut into ¼-inch slices
  • 8 oz long beans or string beans stem ends trimmed and cut into 2-inch lengths
  • 1 medium Japanese eggplant halved lengthwise, and cut into ½-inch-thick slices
  • 8 oz okra caps trimmed, pods cut in half on a bias
  • cooked white rice for serving

Instructions
 

  • If using bitter melon, combine 2 cups (475ml) water and 2 teaspoons (8g) salt in a medium bowl, and whisk to dissolve. Add bitter melon, and stir to combine. Set aside for at least 30 minutes and up to 1 hour.
  • Meanwhile, in a 4-quart stainless-steel saucier or saucepan, heat oil over medium heat until shimmering. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until translucent, about 5 minutes. Add tomatoes and cook, stirring occasionally, until they’ve softened and released their liquid, about 5 minutes. Add ginisang bagoong (or fish sauce) and stir until well incorporated, about 1 minute.
  • Add dashi, bring to a boil over high heat, then reduce heat to a simmer. Add sweet potato and green beans. Cover and cook until vegetables are tender enough to be pierced with a knife, but not completely cooked through, about 5 minutes.
  • Drain bitter melon (if using), and add to saucepan along with eggplant, and okra. Cover and continue to cook until all vegetables are tender and completely cooked through, about 10 minutes. Season with salt to taste.
  • Transfer to individual serving bowls and serve immediately with white rice.

Notes

Recipe inspired by Serious Eats
Course: Lunch
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.

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