Pinakbet Recipe




  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves
  • 1/2 pound pork loin, chopped
  • 1/2 pound peeled and deveined prawns
  • salt and pepper to taste
  • tomato, chopped
  • zucchini, seeded and cut into bite-size pieces
  • 1/4 pound fresh okra, ends trimmed
  • 1/4 pound fresh green beans, trimmed
  • 1/4 pound eggplant, cut into bite-size pieces
  • 1 small bitter melon, cut into bite-size pieces


  1. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes.
  2. Stir in the pork and cook until completely browned, 5 to 7 minutes.
  3. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes.
  4. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more.
  5. Serve hot and enjoy!
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