Pakbet

Pakbet (also spelled Pinakbet) is a traditional Filipino vegetable dish that originated in the Ilocos region of the Philippines. It’s known for its savory, slightly bitter flavor and mix of fresh vegetables cooked together with bagoong (fermented shrimp or fish paste).

Here’s an overview of Pakbet:

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🥬 Main Ingredients

• Ampalaya (bitter melon)

• Talong (eggplant)

• Sitaw (string beans)

• Kalabasa (squash)

• Okra

• Kamatis (tomatoes)

• Bagoong alamang (shrimp paste) or bagoong isda (fermented fish paste)

• Sibuyas (onion)

• Bawang (garlic)

Optional:

• Bagnet or lechon kawali (crispy pork belly) for added flavor and texture

• Sil-ing haba (long green chili) for a bit of spice

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🍲 How It’s Cooked

1. Sauté garlic, onion, and tomato until soft and fragrant.

2. Add bagoong and let it cook briefly to release its aroma.

3. Add the harder vegetables first (like squash and string beans), followed by softer ones (eggplant, ampalaya, okra).

4. Pour in a little water and simmer until the vegetables are tender but not mushy.

5. Adjust saltiness to taste — the bagoong is usually salty enough.

6. Optionally, add crispy pork or fried fish on top before serving.

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🍚 Serving Suggestion

Serve pakbet hot with steamed rice — it’s hearty, nutritious, and packed with umami flavor.

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