Healthy Pinakbet Recipe

Pinakbet is a Filipino dish that originates from the northern region. It is a colourful and vibrant medley of their local vegetables in a stew and can be served as either a main or side dish. Both delicious and nutritious, you can cook up this pinakbet recipe for yourself or even when you have your friends or family over.

Meal: Lunch, Dinner
Cuisine: Filipino

Preparation time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes
Yield: 4 servings

Ingredients

• 3 tbsp of cooking oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 225g of pork loin, chopped
• 225g of prawns, peeled and deveined
• ½ tsp of salt
• ½ tsp of black pepper
• 1 tomato, chopped
• 115g of zucchini, seeded and cut into bite-sized pieces
• 115g of fresh okra, ends trimmed
• 115g of green beans
• 115g of eggplant, cut into bite-sized pieces
• 1 small bitter melon, cut into bite-sized pieces

Equipment

• 1 pot
• 1 spatula

Directions

• In a pot, add oil over medium heat.
• Add in the chopped onions and minced garlic and sauté for 5 minutes.
• Toss in the pork and cook until brown.
• Add the prawns, season the mixture with salt and pepper and cook for 5 minutes.
• Once the prawns is cooked and is pink in colour, add the tomatoes into the pot. Cover the lid and let it cook for 5 minutes.
• Toss in the zucchini, okra, green beans, eggplant and bitter melon and cook until the vegetables are soft.
• Ladle into a bowl and serve immediately.

Storing your pinakbet

Say you’ve cooked the pinakbet recipe for yourself and there’s too much left over. First things first, cool down your stew until it reaches room temperature, pour it into an airtight container, and in it goes into the fridge. You can store it for up to a maximum of 3 days. When you’re craving it again, just heat it in a pan over medium heat until it's warm again.

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