Pinakbet {Filipino Vegetable Stew}


  • 500g pork belly, sliced for frying
  • 5 tbsp cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1 bunch kangkong leaves
  • 1 bittermelon, seeds removed and sliced
  • 1 eggplant, cut into pieces
  • 2 cups squash, diced or sliced
  • 10 pcs okra, each sliced diagonally into 2
  • 10 pcs squash blossoms, cleaned {remove the thing in the middle and the stem}
  • 2 pcs taro or gabi, sliced
  • 3 tbsp shrimp paste
  • salt and pepper to taste
  • 1 cup water


  1. Deep fry pork belly slices in hot oil until brown and delicious. Set aside for later.
  2. In the same pan, with most of the oil removed, sauté garlic, onion and tomato until onions are translucent and tomatoes are wilted.
  3. Add shrimp paste and water. Give it a good stir.
  4. Add squash and taro. Simmer for 5 minutes or until these veggies are tender.
  5. Add bittermelon, eggplant and okra. Simmer for another five minutes. Stir.
  6. Add the remaining ½ cup water if the sauce is drying up.
  7. Add the kangkong leaves and the squash blossoms when the vegetables are almost cooked
  8. Top with chopped fried pork belly and serve with steamed rice.