Pinakbet is one delicious and popular vegetable recipes in the Philippines. Although there are different versions of this than the original Ilokano one, the main ingredients, pork and shrimp past or sauce still remain. Serve this at home and you’ll family will surely love it.

Here’s how to cook Pinakbet:


200g pork (used pork chop cut, with meat and fatty part)
250g squash (sliced in cubes)
1 eggplant
1 bitter melon
1 bunch of string beans
6 pcs okra (lady’s finger)
2 large tomatoes (sliced)
1 larged-sized onions (chopped)
4 cloves of garlic
2 tbsp shrimp paste
1 tbsp oyster sauce
olive oil


1. Heat a pan and add add in the sliced pork and cook until it turns brown and oil started to come out. Set aside. 

2. In the same pan,  with some remaining pork oil, saute the garlic and onions and sliced tomatoes. Cook for about 2 minutes.

3. Add in the shrimp paste. Cook for 3 minutes. Then add back in the cooked pork. 

4. Add in the squash. Then pour about 1 cup of water.  Cover and cook for about 5 minutes.

5. Add in the remaining vegetables, except the eggplant. Season salt and pepper. Cover for a couple of minutes. 

6. Add in the eggplant. Season with oyster sauce. Cover for another 5 minutes.

Ready and Serve!

Note from Delish:

A friend of mine requested for this recipe so here it is. The main key to pinakbet is not to overcook it. Vegetables should still be crunchy. I also used raw shrimp paste or bagoong, so I have to spend few minutes to cook it. I also cook and fry the pork first for easy cooking. I just used oyster sauce to add more flavor.

If you have any question, please drop me a message. I’ll make sure to reply to you as soon as I can.

Watch how to cook Pinakbet here:

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