Gilia S


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


★★★★★ 1 vote

35 Min


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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
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
long chili peppers (these are not very hot) cut in half lengthwise

How to Make Pinakbet


  • 1In 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.
  • 2In the same pan, saute garlic, onion, ginger, long pepper and tomatoes. but don't let it burn. Burnt ginger is bad...
  • 3In a sauce pan, boil 1 - 2 cups water and add bagoong.(found at most Asian food stores)
  • 4Add 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.
  • 5Add in all the other vegetables and cook until the vegetables are done, careful not to overcook.
  • 6Salt and pepper to taste I use soyu
  • 7Serve hot with white pearl rice or over quinua.

Printable Recipe Card

About Pinakbet

Course/Dish: Pork

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