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Easy Pakbet Tagalog Recipe
Pakbet Tagalog is a variant of Pinakbet. Pinakbet (also called pakbet) originated from the Ilocos region of the Philippines. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong). The original Ilocano pinakbet (pakbet) uses bagoong of fermented fish.
This easy pakbet tagalog recipe is a minor twist from the original Ilocano dish. In this recipe, we will be using bagoong alamang (shrimp paste) instead of bagoong isda.
Pakbet Tagalog usually use bitter gourds (ampalaya), eggplants (talong), tomatoes (kamatis), okra, string beans (sitaw), and calabaza (kalabasa).
Our recipe also uses pork belly (liempo). You could also used left-over lechon kawali or lechon liempo if you have any. This saves time.
It is ideal to use fresh vegetables for this dish. The best partner when serving this dish is fish.
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Recipe for Pinakbet:
Easy Pakbet Tagalog Recipe
Course: MAIN COURSECuisine: FilipinoDifficulty: Easy4
servings30
minutes40
minutes43.5
kcal1
hour10
minutesPakbet Tagalog is a variant of Pinakbet. The original pinakbet (pakbet) is made from mixed vegetables steamed in fish sauce (bagoong).
Ingredients
250 g pork belly, cut into strips
500 ml water
3-4 tbsp, bagoong alamang
1 pc small onion, chopped
2 cloves garlic, minced
2-3 pc medium tomatoes, chopped
1/2 small squash, peeled and cut into cubes
5-7 young okras, ends trimmed, cut into halves diagonally
1/2 bunch sitaw, ends trimmed and cut into 3-inch lengths
1 pc ampalaya, seeded then halved and cut into slices
1 large eggplant, ends trimmed and cut into cubes
salt
1 tbsp cooking oil
Directions
- Pour and heat oil in a pan and apply medium-high heat.
- Add pork and cook until browned and fat rendered.
- Lower heat to medium and add the onion and garlic and cook until tender and aromatic.
- Add tomatoes and cook for about 3-5 minutes or until it becomes soft and the skins peel off the flesh
- Add shrimp paste and continue to cook for about a minute.
- Add squash and water. Cover the pan and let it simmer for about 2 minutes.
- Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables are tender yet still a bit crisp.
- Transfer to a serving plate and serve with rice and your favorite fried meat. Enjoy!
Nutrition Facts
4 servings per container
Serving Size496
- Amount Per ServingCalories435
- % Daily Value *
- Total Fat
37.18g
48%
- Saturated Fat 0g 0%
- Cholesterol 63mg 21%
- Sodium 678mg 30%
- Potassium 846mg 18%
- Total Carbohydrate
16.96g
7%
- Dietary Fiber 7g 25%
- Total Sugars 8.21g
- Protein 10.38g 21%
- Vitamin A 50mcg 6%
- Vitamin C 64mg 72%
- Calcium 8mg 1%
- Iron 8mg 45%
- Vitamin D 1mcg 5%
- Vitamin E 10mg 67%
- Vitamin K 26mcg 22%
- Thiamin 36mg 3000%
- Riboflavin 23mg 1770%
- Niacin 34mg 213%
- Vitamin B6 29mg 1706%
- Vitamin B12 24mcg 1000%
- Folate 21mcg 6%
- Pantothenic Acid 16mg 320%
- Phosphorus 23mg 2%
- Magnesium 18mg 5%
- Zinc 20mg 182%
- Selenium 17mcg 31%
- Copper 30mg 3334%
- Manganese 38mg 1653%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Related Recipes:
By Cooking Method: Sautéing | Simmering
By Cuisine: Filipino
By Diet or Lifestyle: Budget-Friendly | High-Protein
By Dish Type: One-Pot Meals | Side Dishes
By Main Ingredient: Pork | Vegetables
Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic
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[…] Bagnet can be eaten on its own or with white rice. It is traditionally dipped in sukang ilokos (vinegar). It could also be used as an ingredient for pinakbet. […]
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