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"Pinakbet", Filipino Stir Fried Vegetables with Shrimp and Pork Belly

Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 4


  • wok or saute pan


  • 1 lb pork belly
  • 12 medium shrimp, shelled, deveined
  • 6 garlic cloves, minced
  • 1 medium onion, sliced
  • 1 tbsp grated ginger
  • 1 medium tomato, cubed
  • cups of water
  • 24 pieces Chinese long string beans, cut into 2 inch long
  • 6 okra, trimmed, sliced into 1/2 inch rounds
  • 1 Japanese eggplant, sliced into rounds
  • 3 cups butternut squash
  • 1 bittermelon,cut lenthwise, discard core and seeds, sliced into half rounds
  • 2 tbsp "bagoong" or sauteed' shrimp paste


  • in a wok or saute pan, heat oil over medium heat. Add the pork belly, cook, stirring often until brown, about 10 minutes. Transfer to a plate.
    In the same pan, add the garlic and onion, cook, stirring constantly, until fragrant, about five minutes. Then add the tomatoes, cook, stirring occasionally, until soft, about 3 minutes.
  • Add back the pork, along with ginger, fish paste. Stir to combine. Then add the squash and water. Cover with lid and cook until squash is soft, about 5 minutes.
  • Add the rest of the vegetables along with the shrimp paste. Stir to combine. Reduce the heat to medium low. Cook for another 4 minutes. Remove from heat. Divide among bowls. Serve with steamed rice.

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