Gilia S


This is a Filipino recipe handed down by the Yakima/Wapato, Washington Filipino Sciety


★★★★★ 1 vote

35 Min


  • 1 - 2 lb
    pork butt roast w/ fat intact cut in large bites
  • 3 - 4 small
    eggplant cut in 4ths lengthwise
  • 3 small
    amapalya (bitter melons) sliced and de seeded
  • 5 - 7 medium
    okra cut in half lengthwise
  • 2 - 4 Tbsp
    bagoong isda or bagoong alamang
  • 5 medium
    tomatoes sliced in large pieces
  • 1 -2 bunch
    filipino greens or use kale or mustard greens ribbon cut
  • 1/2 lb
    long green beens cut or whole
  • 10
    squash blossoms rinsed
  • 2 medium
    white onion diced
  • 4 large
    cloves garlic minced
  • 1 Tbsp
    fresh ginger minced or grated no need to remove skin
  • 6
    long chili peppers (these are not very hot) cut in half lengthwise

How to Make Pinakbet


  1. In a heavy dutch oven, heat oil and fry the pork until browned, remove the pork from the pan and set aside. do not drain drippings.
  2. In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
  3. In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
  4. Add the pork and bagoon mix back into the dutch oven with the sautéed garlic, onion, ginger and tomatoes and Bring to a boil. Simmer for 10 minutes. Keep an eye on moisture level so it doesn't burn.
  5. Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
  6. Salt and pepper to taste I use soyu
  7. Serve hot with white pearl rice or over quinua.

Printable Recipe Card

About Pinakbet

Course/Dish: Pork

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