Best 3 Pinakbet Filipino Meat Veggie Stew With Shrimp Paste Recipes

**Pinakbet: A Filipino Meat and Vegetable Stew with Shrimp Paste**

Pinakbet is a classic Filipino meat and vegetable stew that is both hearty and flavorful. It is made with a variety of vegetables, including eggplant, okra, tomatoes, string beans, and squash, which are simmered in a savory broth made with pork or beef, and shrimp paste (bagoong alamang). The result is a delicious and nutritious dish that is perfect for a family meal. Pinakbet is often served with rice and is a staple dish in many Filipino households.

This article provides recipes for three different versions of pinakbet:

* **Classic Pinakbet** is the traditional recipe, made with pork belly, shrimp paste, and a variety of vegetables.
* **Chicken Pinakbet** is a lighter version of the dish, made with chicken instead of pork.
* **Seafood Pinakbet** is a variation that includes shrimp, mussels, and squid.

All three recipes are easy to follow and make a delicious and satisfying meal. They are sure to become favorites in your kitchen.

**Health benefits:**
- Pinakbet is a good source of vitamins, minerals, and antioxidants.
- The vegetables in pinakbet are low in calories and high in fiber, which can help you feel full and satisfied.
- The protein in the pork, chicken, or seafood provides essential amino acids.
- Shrimp paste is a good source of calcium and iron.

**Tips:**
- To make pinakbet ahead of time, cook the stew and then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the stew over medium heat until warmed through.
- Pinakbet is also a great dish to freeze. Simply cook the stew and then let it cool completely. Transfer the stew to a freezer-safe container and freeze for up to 3 months. When you're ready to serve, thaw the stew overnight in the refrigerator or at room temperature for several hours. Reheat the stew over medium heat until warmed through.
- If you don't have shrimp paste, you can substitute fish sauce or soy sauce.
- Pinakbet is a versatile dish that can be customized to your liking. Add more or less vegetables, or use different types of meat or seafood.

Here are our top 3 tried and tested recipes!

PINAKBET (FILIPINO MEAT VEGGIE STEW WITH SHRIMP PASTE)

Pinakbet (Filipino Meat Veggie Stew With Shrimp Paste) image

A popular Ilocano dish from the Northern regions of the Philippines. You can omit the bittermelon if you're not a fan, as it is an acquired taste. Authentic pinakbet includes bittermelon in the recipe. If you can't find the salted shrimp paste at your local Safeway, try your friendly local Asian supermarkets. You can also make this a vegetarian dish by omitting the pork.

Provided by cali_love

Categories Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 lb pork, sliced
2 tablespoons vegetable oil
3 garlic cloves, minced
1 onion, chopped
2 tomatoes, chopped
1/2 calabaza squash, cubed
2 cups okra, sliced
2 cups chinese long beans, chopped
2 Japanese eggplants, sliced
1 bitter melon, sliced (optional)
1 -1 1/2 cup water
2 -3 tablespoons bagoong, alamang (salted shrimp paste)

Steps:

In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
Pour in water and add the bagoong alamang, and bring to a boil.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice.

PINAKBET ( PHILIPPINE VEGETABLE STEW)

Pinakbet ( Philippine Vegetable Stew) image

This is a famous Philippine vegetarian main dish. Very healthy because it is a mixture of different kinds of vegetables

Provided by gailinsik

Categories Stew

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb Japanese eggplant, cut into 2 inch sections
salt
5 ounces long beans, trimmed, cut into 3 inch lenghts
5 pieces fresh ginger, quarter sized
3 garlic cloves
1 medium onion, chopped
4 teaspoons Japanese soy sauce
1 1/2 lbs red squash
10 whole okra, trimmed

Steps:

Brown the ginger, garlic and onions.
Add two cups of water and all the ingredients.
Simmer vigourously for 20 minutes.
Stirring often.
It is done when the liquid is thick and the vegetables are tender.
Add salt if necessary.
Remove the ginger.

PINAKBET (VEGETABLES STEWED IN FERMENTED SHRIMP PASTE)

Pinakbet (Vegetables Stewed in Fermented Shrimp Paste) image

Filipino cooking embraces salt - perhaps the legacy of life in a tropical climate, where, before refrigeration, food had to be preserved. The primary salt in pinkabet, a vegetable stew, is bagoong, a satisfyingly funky paste of fermented shrimp or fish. As with miso, there are many types of bagoong: dry or oily, toasted or raw, bright pink and briny or dark brown and faintly sweet. I like to use the pink variety because of the large formations of salt crystals. Paired with the toasted and caramelized tomato paste, the bagoong achieves a deep, concentrated umami flavor, enough to season all the vegetables.

Provided by Angela Dimayuga

Categories dinner, one pot, soups and stews, vegetables, main course

Time 50m

Yield 8 to 12 servings (makes about 12 cups)

Number Of Ingredients 13

Ingredients

2 tablespoons neutral oil, such as canola
12 garlic cloves, smashed
3 tablespoons tomato paste
5 tablespoons bagoong (Filipino fermented shrimp paste), preferably the untoasted pink variety
3 very ripe tomatoes, halved, then each half cubed into 4 quarters
2 large yellow onions, halved, then each half cubed into 4 quarters
10 ounces kabocha squash, peeled and cut into 2-inch pieces (about 3 cups)
1 1/2 tablespoons kosher salt
1 pound okra, ends trimmed
1/2 pound long beans, cut into 2-inch pieces
2 Japanese eggplants, cut into 1-inch pieces
1 bittermelon, halved lengthwise, seeds removed, then cut into 1/2-inch moons
Steamed jasmine rice, for serving

Steps:

In a large pot, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring until softened, about 3 minutes. Add the tomato paste and cook, stirring, until caramelized, toasted and darkened, about 2 minutes. Add the bagoong and cook, stirring, until superfragrant and aromatic, about 2 minutes.
Add the tomatoes and stir to deglaze, about 3 minutes. Add the onions, squash, salt and 2 cups water and cook over medium-high, stirring occasionally, until vegetables start to soften and liquid reduces slightly and becomes glossy, about 10 minutes.
Add the okra, long beans, eggplants and bittermelon, and cook over medium-high, stirring occasionally, 5 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the squash and other vegetables are soft but retain some bite, and long beans are floppy, 15 to 20 minutes.
Serve hot over rice, or set it on a buffet, where it's equally good served at room temperature.

Tips:

Use fresh vegetables. Fresh vegetables will give your pinakbet the best flavor and texture.
Cut your vegetables evenly. This will help them cook evenly.
Don't overcrowd the pot. If you overcrowd the pot, the vegetables will not cook evenly.
Cook the vegetables in stages. This will help them retain their color and nutrients.
Add the bagoong alamang (shrimp paste) last. This will prevent it from overpowering the other flavors in the dish.
Serve pinakbet with rice. Pinakbet is a hearty stew that is perfect for serving with rice.

Conclusion:

Pinakbet is a delicious and versatile Filipino stew that can be made with a variety of vegetables and meats. It is a healthy and affordable dish that is perfect for a weeknight meal. With a little planning and preparation, you can easily make pinakbet at home. So what are you waiting for? Give this Filipino classic a try today!