Pinakbet Recipe With Pork Panlasang Pinoy: Traditional Filipino Stew With Savory Depth

This traditional Filipino stew captures the rich, savory depth of Pinakbet with tender pork and vibrant vegetables. A dish I first tasted at a Portland farmers market, it quickly became a family favorite.

What sets this version apart is the careful layering of flavors—salted pork, bitter melon, and eggplant come together in perfect harmony. The traditional method ensures every ingredient shines without overpowering the others.

The result is a hearty, comforting stew that’s both nourishing and deeply satisfying. The pork becomes fork-tender, while the vegetables retain their distinct textures and flavors.

Serve with steamed rice to soak up every bit of the flavorful sauce. This is a dish that honors its roots while fitting seamlessly into any home kitchen.

Ingredients for Pinakbet Recipe with Pork Panlasang Pinoy

Pork belly, bitter melon, and eggplant create this rich, traditional stew with vibrant vegetables.

The pork belly is key here—look for well-marbled cuts at an Asian market or Whole Foods. Bitter melon can be hard to find, but H-Mart or local Filipino grocers usually carry it. If you see pre-sliced bitter melon, grab it (saves time). Daikon radish should be firm with smooth skin. I always pick mine up at the Portland farmers market when it’s in season (worth the extra trip).

No pork belly? Pork shoulder works in a pinch—just simmer it longer. Can’t find bitter melon? Zucchini at half the quantity gets you close. Shrimp paste is non-negotiable for authenticity, but anchovy paste at one-third the amount can sub if desperate. String beans can be swapped for green beans. Fresh okra is ideal, but frozen works too (no need to thaw).

This tastes even better the next day once flavors meld. Keeps in the fridge for 4-5 days, freezes for 3 months (portion before freezing). Reheat gently to keep veggies from turning mushy. Always serve with steamed rice—it’s the only way to soak up that sauce.

Step-by-Step Instructions for Traditional Filipino Pinakbet With Pork

This method stays true to tradition while ensuring every bite bursts with authentic flavor.

Step 1: Render and Brown the Pork Belly

Heat a large pot or deep skillet over medium heat. Add the 1 lb Pork Belly cubes and cook for 5-7 minutes, stirring occasionally, until the fat begins to render and the meat turns light golden brown.

This step builds the flavor foundation for the dish. The rendered pork fat will later coat all the vegetables, giving them that characteristic richness. Don’t rush it—you want the pork to develop color while the fat melts into liquid gold.

Step 2: Sauté Aromatics Until Fragrant

Add the sliced thinly Onion and minced finely Garlic Cloves to the pot with the pork and its fat. Cook for 2-3 minutes until the onions soften and the garlic releases its aroma—you’ll smell it when it’s ready.

Next, stir in the 2 tbsp Shrimp Paste and cook for another 1 minute. The shrimp paste should sizzle and slightly darken, which means it’s starting to bloom with flavor. This is the soul of pinakbet, so don’t skip or skimp on this step.

Step 3: Build the Vegetable Layers

Start with the longer-cooking vegetables first. Add the peeled and sliced Daikon Radish and sliced into rounds Eggplant to the pot. Stir to coat them in the pork fat and aromatics, then cook for 3 minutes to soften slightly.

Now add the sliced into rings, seeds removed Bitter Melon, sliced into wedges Tomatoes, 1 cup String Beans, and 6 pieces Okra. These cook faster, so they go in later. Pour in the 1 cup Water, then season with 1 tsp Salt and 0.5 tsp Black Pepper.

Step 4: Simmer to Perfection

Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and let it cook for 15-20 minutes, stirring occasionally. The vegetables should be tender but still retain some structure—especially the bitter melon, which should soften but not turn mushy.

Uncover and stir in the 2 tbsp Fish Sauce. Simmer for an additional 5 minutes to let the flavors meld together. The liquid should reduce slightly, creating a light but flavorful sauce that clings to the vegetables and pork.

Taste and adjust the seasoning with more salt or fish sauce if needed. The final dish should have a balanced savory depth with a hint of bitterness from the melon.

Step 5: Rest and Serve

Remove the pot from heat and let it rest for 5 minutes. This allows the flavors to settle and the pork to reabsorb some of the juices, making every bite juicier.

Serve hot with steamed rice, family-style. The pork should be tender and flavorful, while the vegetables retain their distinct textures and the sauce ties everything together. The bitter melon’s unique taste should be present but harmonized with the savory, umami-rich base.

Regional Styles of This Recipe

Ilocos Region Style

In the Ilocos region, they often use more bitter melon than other versions, sometimes even doubling the amount. The bagoong isam (fermented shrimp paste) is a must here, and they prefer it extra salty. I love how the intense bitterness balances the rich pork. 💛

Pampanga Style

Pampanga’s version adds sliced squash to the vegetable mix, giving the stew a sweeter note. They also include long green chilies for a subtle heat. The pork is often cut into smaller pieces for more surface area to absorb the flavors.

The dish simmers longer here—about 25-30 minutes—to let the squash break down slightly and thicken the sauce naturally.

Bicolano Variation

Bicolano cuisine is known for its coconut milk, and their pinakbet is no exception. They stir in 1 cup coconut milk at the end for a creamy finish. The gata (coconut milk) mellows the bitterness beautifully.

Tagalog Region

In the Tagalog region, they often add calabaza (Filipino squash) and yard-long beans for extra texture. The shrimp paste is usually bagoong alamang, which has a slightly sweeter profile than the Ilocos version.

Modern Portland Twist

Here in Portland, I sometimes add 1 tsp smoked paprika for a subtle depth. Local farmers market okra and eggplant work wonderfully. The pork belly from local butchers gives it that extra richness. 🌟

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