Easy Pakbet Tagalog Recipe

From SoYummySoEasy.com

What Is Pakbet Tagalog and How Is It Different From Ilocano Pinakbet

Pakbet Tagalog is a beloved Filipino vegetable stew and a regional variant of the original Ilocano dish known as Pinakbet — or simply pakbet. Pinakbet traces its roots to the Ilocos region of northern Luzon, where it was traditionally made from mixed vegetables steamed and cooked in bagoong isda (fermented fish paste). The Tagalog version that most Filipinos outside Ilocos grew up eating makes one key substitution: it uses bagoong alamang (shrimp paste) instead of fish paste, giving the dish a slightly different but equally savory depth. It is a vegetable-forward one-pot comfort dish built around a colorful mix of bitter gourd (ampalaya), eggplant (talong), squash (kalabasa), okra, string beans (sitaw), and tomatoes, with pork belly added for richness and body. It is budget-friendly, high in protein, beginner-friendly, and pairs best with steamed white rice and a side of fried fish. If you have leftover Lechon Kawali or Lechon Liempo on hand, you can use those in place of fresh pork belly to save time and add even more flavor.

Tips:

• Use fresh vegetables for the best flavor and texture — avoid pre-cut or frozen vegetables if possible.
• Leftover lechon kawali or lechon liempo can be used instead of raw pork belly as a time-saving shortcut.
• Add the vegetables in stages according to their cooking time — harder vegetables like squash go in first, more delicate ones like okra go in last.
• Do not overcook the vegetables — they should be tender but still hold their shape and have a slight bite.
• Serve with fried fish on the side for a complete and classic Filipino lunch or dinner.

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Recipe

Servings: 4 | Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour 10 minutes | Calories: ~435 kcal per serving

Ingredients

• 250 g pork belly (liempo), cut into strips
• 500 ml water
• 3–4 tablespoons bagoong alamang (shrimp paste)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2–3 medium tomatoes, chopped
• ½ small squash (kalabasa), peeled and cut into cubes
• 5–7 young okra, ends trimmed and cut diagonally into halves
• ½ bunch string beans (sitaw), ends trimmed and cut into 3-inch lengths
• 1 bitter gourd (ampalaya), seeded, halved, and sliced
• 1 large eggplant (talong), ends trimmed and cut into cubes
• Salt, to taste
• 1 tablespoon cooking oil

Instructions

1. Brown the pork — Heat oil in a pan over medium-high heat. Add the pork belly strips and cook until browned and the fat has rendered.
2. Sauté the aromatics — Lower the heat to medium. Add the onion and garlic and cook until softened and fragrant.
3. Add the tomatoes — Add the chopped tomatoes and cook for 3 to 5 minutes until soft and the skins begin to peel away from the flesh.
4. Add the shrimp paste — Stir in the bagoong alamang and cook for about 1 minute, mixing well with the other ingredients.
5. Add the squash and water — Add the squash cubes and pour in the water. Cover the pan and let it simmer for about 2 minutes.
6. Add the remaining vegetables — Add the string beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes, then add the okra and cook for another 2 minutes, or until all the vegetables are tender but still slightly crisp.
7. Serve — Transfer to a serving plate and serve hot with steamed white rice and your favorite fried fish or meat.

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Nutrition Facts (per serving)

Serving Size	~496g
Calories	435
Total Fat	37g
Saturated Fat	0g
Cholesterol	63mg
Sodium	678mg
Potassium	846mg
Total Carbohydrate	17g
Dietary Fiber	7g
Total Sugars	8g
Protein	10g
Vitamin C	64mg
Iron	8mg

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One pan, fresh vegetables, and a good spoonful of bagoong — Pakbet Tagalog is everyday Filipino comfort food at its most wholesome and satisfying!