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Complete List of Recipes

Estimated cooking time: 45 minutes

• 1/4 kilo pork with fat, cut into small pieces

• 2 Amapalya (bitter melons) sliced to bite size pieces

• 2 eggplants, sliced to bite size pieces

• 5 pieces of okra, cut in two

• 1 head garlic, minced

• 2 onions, diced

• 5 tomatoes, sliced

• 1 tablespoon of ginger, crushed and sliced

• 4 tablespoons bagoong isda or bagoong alamang

• 3 tablespoons of oil

• 1 1/2 cup water

• Salt and pepper to taste

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.

• On the same pan, saute garlic, onion, ginger and tomatoes.

• In a casserole, boil water and add bagoong.

• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.

• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.

• Salt and pepper to taste.

• Serve hot with plain rice.

Pakbet is a savory Filipino vegetable stew that’s a staple in the local cuisine. It traditionally includes a variety of indigenous vegetables like eggplant, okra, ampalaya (bitter melon), sitaw (long beans), and kalabasa (squash), which are sautéed and simmered with shrimp paste (bagoong alamang) for a distinct flavor. Pork, often belly or lechon kawali (crispy pork belly), is commonly added for richness. The dish is a harmonious blend of salty, sweet, and slightly bitter flavors due to the ampalaya, reflecting the agricultural bounty of the country.