Filipino Vegetable Stew: Pinakbet Recipe

Pinakbet is a Filipino vegetable stew especially associated with the Ilocos region of Northern Luzon, made with vegetables such as squash, bitter melon, eggplant, okra, and long beans. Tomatoes and bagoong give the pot a savory, salty base; the vegetables simmer until tender but still distinct, and the stew is usually served with rice. Family and regional versions vary in their vegetables, seasoning, and amount of broth.

Ingredients

1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1 medium yellow onion, finely chopped, about 1 cup (150 g)
4 garlic cloves, minced, about 12 g
2 medium ripe tomatoes, chopped, about 2 cups (300 g)
1 tablespoon (15 g) bagoong alamang, Filipino fermented shrimp paste; use less if it is especially salty
2 cups (300 g) peeled, seeded kabocha or other winter squash, cut into 1-inch (2.5 cm) pieces
1 medium bitter melon, about 8 ounces (225 g), halved lengthwise, seeded, and sliced into ½-inch (1.25 cm) half-moons
6 ounces (170 g) yard-long beans, cut into 2-inch (5 cm) lengths; green beans are a practical substitute
1 medium Asian eggplant, about 8 ounces (225 g), cut into 1-inch (2.5 cm) chunks
8 ounces (225 g) fresh okra, stems trimmed and pods left whole or cut in half if large
1 cup (240 ml) water
¼ teaspoon (about 0.5 g) freshly ground black pepper, plus more to taste
Steamed rice, for serving (optional)

Instructions

Prepare the vegetables. Wash and cut everything before you start cooking, keeping the squash, bitter melon, beans, eggplant, and okra in separate piles. The squash takes longer to soften, so it goes into the pot first. If you want a milder bitter-melon flavor, scrape out the pale inner pith along with the seeds and rinse the slices. Dry the okra after washing; excess water can make the finished stew more slippery.
Build the tomato and bagoong base. Heat the oil in a heavy pot or deep Dutch oven over medium heat. Add the onion and cook for 2 minutes, stirring, until it begins to soften. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the tomatoes and cook for 3 minutes, breaking them up with the spoon until they release juice. Mix in the bagoong and cook for 1 minute. The paste should smell savory, not scorched; lower the heat if it sticks.
Start the squash. Add the squash and water, then cover the pot. Bring the liquid to a gentle simmer and cook for 8 minutes over medium-low heat. Check that the pot is bubbling softly rather than boiling hard. The squash should be beginning to soften at the edges but should not be falling apart. If the pot looks dry before the squash is tender, add water 2 tablespoons (30 ml) at a time.
Add the firmer vegetables. Stir in the bitter melon and long beans, then cover and simmer for 5 minutes. Fold gently so the vegetables are coated with the tomato mixture without crushing the squash. Keep the heat low enough for a steady simmer; a vigorous boil can break up the squash before the beans cook through.
Finish with eggplant and okra. Add the eggplant, okra, and black pepper. Fold them into the stew, cover, and simmer for 8 minutes. Uncover and cook for 3 more minutes, stirring once carefully. The whole cooking time is 30 minutes: the onion, garlic, tomato, and paste cook for 6 minutes, followed by 8, 5, 8, and 3 minutes for the vegetable stages. The squash should be tender when pierced, the beans cooked but not limp, and the eggplant soft without dissolving.
Taste and serve. Taste a little of the broth before adding any salt; bagoong varies considerably in saltiness, and some brands need no extra seasoning. Add a small splash of water if you prefer a looser stew, or simmer uncovered briefly if it is thinner than you like. Serve hot with steamed rice, spooning the tomato-bagoong juices over the vegetables.

Tips

Season gradually. Bagoong alamang is fermented shrimp paste and is the signature salty, savory seasoning in this version. Brands differ in salt level and texture, so start with the measured tablespoon and taste near the end rather than salting the pot at the beginning. If the stew tastes too salty, add a little water and serve it with unsalted rice; adding more vegetables can also spread the seasoning across a larger batch.
Cut vegetables to similar sizes. Pieces close to 1 inch (2.5 cm) cook at a more predictable pace. Very large squash chunks may still be firm when the eggplant is soft, while thin slices of eggplant can collapse. Keep the okra whole when the pods are small so it remains intact.
Use gentle heat and careful stirring. The dish is meant to be a stew, not a purée. A low simmer and a fold or two are enough to coat the vegetables. Avoid stirring constantly, especially after the squash has softened, and add water in small amounts so the tomato-bagoong flavor does not become diluted.
Shop flexibly. Kabocha is sweet and holds its shape, but peeled butternut squash works well. Yard-long beans may be sold as Chinese long beans; ordinary green beans are an easy substitute. Asian eggplant is slender and tender, while globe eggplant is thicker-skinned, so peel it if the skin seems tough and allow an extra minute or two if the chunks are large.

Serving Suggestions

Serve pinakbet hot as a main meal with steamed white rice, which balances the intensely savory seasoning and catches the juices at the bottom of the bowl. Brown rice is also a good accompaniment if you prefer its firmer texture. Put a small bowl of extra bagoong on the table only for people who want a saltier, more pungent bite; it is easier to add seasoning at the table than to correct an over-salted pot.

For a larger Filipino-style spread, pair the stew with plain grilled or roasted fish, or serve it alongside another simple dish with rice. Since this recipe already has a range of vegetables and a strong fermented seasoning, keep the side dishes relatively straightforward. A squeeze of calamansi or lime at the table is optional and adds a bright, tart contrast, though it is not required for the stew to taste balanced.

Variations

Make it vegetarian or vegan: Traditional bagoong alamang is made from fermented shrimp, so it is not vegetarian. Replace it with 1 tablespoon (15 g) white or yellow miso stirred into 1 tablespoon (15 ml) water, then taste before adding more. Miso gives the stew a salty fermented savoriness but is milder and less seafood-like than shrimp paste. A small amount of soy sauce can add salt, but it will make the flavor less traditionally pinakbet-like; begin with 1 teaspoon (5 ml) and adjust cautiously.

Adjust the bitter flavor: Bitter melon is a defining ingredient in many pinakbet versions, but its intensity varies. Remove all the seeds and pale pith for a gentler result, or soak the slices in lightly salted water for 10 minutes and rinse and drain them before cooking. That extra soak adds time, so it is not included in the 55-minute recipe timing. For a stew without bitter melon, add another 1 cup (150 g) of squash or a small zucchini; the result will be sweeter and less characteristic.

Change the vegetable mix: Pinakbet is adaptable, and vegetables available at the market or in a household often shape the pot. Add 1 cup (150 g) of peeled sweet potato with the squash, or replace some of the beans with 1 cup (150 g) of zucchini. Zucchini softens quickly, so add it with the eggplant rather than at the start. Avoid adding too many watery vegetables at once, or the finished dish may become brothy and the seasoning less concentrated.

Add a meat topping: Some cooks serve vegetable stew with pork or another protein, while this recipe keeps the pot vegetable-focused. For a separate topping, cook the meat in its own pan and serve it alongside rather than changing the vegetable timing. This keeps the vegetables from overcooking while the meat finishes and makes it easy to keep portions vegetarian.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. The vegetables will soften as they sit, and the okra may thicken the broth, but the flavor remains suitable for reheating. If you know you will have leftovers, keep the rice in a separate container so it does not soak up the stew liquid.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring partway through. Add a tablespoon or two of water if the stew has thickened. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly warming and cooling the whole pot. For longer storage, freeze in airtight portions for up to 2 months for best vegetable texture; thaw overnight in the refrigerator and reheat as above. The eggplant and okra will be softer after freezing, so freezing is best when texture is less important than convenience.

Frequently Asked Questions

What does pinakbet mean?

Pinakbet is the name commonly used for this Filipino vegetable stew. It is particularly associated with Ilocano cooking in Northern Luzon, where vegetables are traditionally seasoned with bagoong. The exact vegetable combination and amount of liquid differ among regions and households, so there is no single fixed mix for every pot.

Can I make pinakbet without bagoong?

Yes. For a vegetarian version, use the miso mixture described above; it supplies fermented savoriness but does not taste exactly like shrimp paste. Soy sauce is another accessible option, though it gives a more direct salty flavor and less of bagoong’s distinctive aroma. Start with a small amount of either substitute, then taste before adding more.

How do I make the stew less bitter?

Scrape out the bitter melon’s seeds and pale pith, slice it, and soak it in lightly salted water for 10 minutes before rinsing and draining. You can also use less bitter melon or omit it, although that changes the traditional flavor profile. The ripe tomatoes, sweet squash, and rice help balance bitterness without needing extra sugar.

Why is my pinakbet watery?

Vegetables release liquid as they cook, and some tomatoes or eggplant contain more water than others. Use the measured cup of water rather than adding extra at the beginning, keep the pot at a gentle simmer, and uncover it for the final 3 minutes as directed. If it is still thinner than you want, simmer uncovered for a few more minutes, stirring gently so the squash does not break apart.

Can I prepare the vegetables ahead?

You can wash and cut the vegetables several hours ahead and keep them covered in the refrigerator, but cut eggplant can discolor. To limit browning, cut it close to cooking time or keep the pieces submerged in cold water briefly, then drain and dry them well before adding. Do not leave cut vegetables at room temperature for an extended period, and remember that the recipe’s prep time assumes the vegetables are cut just before cooking.

Is pinakbet supposed to be soupy?

It should have enough liquid to coat the vegetables and provide flavorful juices for rice, but it is not usually served like a clear, broth-heavy soup. The precise consistency depends on the vegetables and the cook’s preference. Add water a little at a time for a looser result, or simmer uncovered briefly to concentrate the sauce.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).