Quick Weeknights · Filipino
Pinakbet
This Ilocano stew relies on the deep savory notes of fermented fish paste to season a mix of bitter melon, okra, and squash.
Why This Works
The bitterness of the melon is perfectly mitigated by the deep umami of the pork fat and fish paste.
The Upgrade
Add a few pieces of chicharon (pork cracklings) on top just before serving for added texture.
Chef's Secret
Michelin TechniqueLayer the vegetables in the order of their cooking time; this ensures nothing turns to mush before the squash is fully cooked.
Ingredients
Total time including resting: 30 min
Directions
Render the fat from the pork belly in a hot pan until crispy.
6 minSauté the garlic and tomato until the tomato begins to break down into a soft paste.
4 minAdd the fish paste and stir to combine, letting it caramelize slightly.
2 minAdd the squash and a splash of water, simmering until slightly softened.
5 minLayer the remaining vegetables (bitter melon, okra) on top without stirring to prevent them from becoming mushy.
8 minCover and cook until all vegetables are tender-crisp.
5 minWine Pairing
Assyrtiko
White Wine
The BottleSanto Wines Assyrtiko
The saline, bone-dry profile of Assyrtiko is the only match for the funk of fermented fish paste. It mirrors the brininess of the stew while providing enough structural backbone to handle the fibrous vegetables.
Nutrition per Serving
210
calories
12g
protein
15g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fried Garlic Tilapia
A simple pan-fried white fish fillet adds a necessary protein boost and crispy texture to the soft, vegetable-heavy stew.
Ingredients
Directions
Pat fillets thoroughly dry with paper towels to ensure a crisp sear.
Season both sides of the fish evenly with kosher salt and white pepper.
Heat the oil in a stainless steel skillet over medium-high heat until shimmering.
Place fillets in the pan and sear undisturbed for 3 minutes until a golden crust forms.
Flip the fish, add the sliced garlic to the oil, and cook for 2 minutes until the garlic is golden brown and the fish is opaque.
Remove fillets immediately to a warm plate and spoon the crisp garlic oil over the top.
Side Dish
Steamed White Rice
Neutral, fluffy grains are needed to carry the intense, savory fermented notes of the Pinakbet.
Ingredients
Directions
Rinse the rice under cold running water until the starch runs completely clear.
Place the rinsed rice, measured water, and salt into a heavy-bottomed pot.
Bring the water to a gentle boil over medium-high heat uncovered.
Reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes without lifting the lid.
Remove from heat and let the rice rest, covered, for 5 minutes.
Fluff the grains gently with a fork before serving alongside the Pinakbet.
Member Reviews
How did it turn out?
Rate this recipe
The timing on the steps was spot on. Came out perfect on the first try.
Made this tonight and it disappeared in minutes. Adding it to the rotation.
Genuinely can't believe how easy this was for how good it tasted.
Tastes like something you'd pay 30 dollars for at a restaurant.
Good, but mine came out slightly overdone — I'd shave a few minutes off.