Baked Pinakbet Recipe

PInakbet is a Filipino vegetable dish with a shrimp paste sauce. This is a baked version!

Change up the classic pinakbet recipe by making a baked version!

Baked Pinakbet Recipe

Lhas Alvarez
PInakbet is a Filipino vegetable dish with a shrimp paste sauce. This is a baked version!
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Cuisine Filipino
Servings 4

Ingredients
  

Baked Pinakbet Ingredients

  • 1 Cup ampalaya (bitter melon) sliced into thin crescents
  • 2 tablespoons Salt divided
  • 2 cups eggplant sliced into long, thin slices
  • 1 tablespoon vegetable oil
  • 1 tablespoon white onion chopped
  • 1/2 tablespoon Garlic chopped
  • 1/2 Cup native tomaties chopped
  • 300 Grams pork use ground pork
  • 3/4 Cup shrimp paste (bagoong alamang)
  • Pepper to taste
  • 1 Cup squash (kalabasa) thinly sliced
  • 1 Cup okra sliced
  • 1 Cup winged beans (sigarilyas) thinly sliced

Instructions
 

  • Mix ampalaya and 1 tablespoon salt in a bowl; let ampalaya sit for 30 minutes. Squeeze out water. Rinse ampalaya twice under running water. Squeeze out water again. Set aside.
  • Mix together eggplant and remaining salt in a bowl; let eggplant sit for 30 minutes. Squeeze out water. Rinse eggplant under running water. Squeeze out water again. Set aside.
  • Heat oil in a pan over medium heat. Sauté onions and garlic for 2 minutes. Add tomatoes; cook for 3 to 4 minutes. Add ground pork; cook for 5 to 7 minutes. Add bagoong; sauté for 3 minutes. Season with pepper. Set aside.
  • Preheat oven to 350ºF.
  • Place half of the squash on the bottom of a 5x7-inch baking dish. Top with a thin layer of meat. Layer with ampalaya, eggplant, okra, and sigarilyas, ending with meat. Top with remaining squash. Cover with foil. Bake for 20 minutes.
Keyword Filipino recipes, filipino, filipino food recipes, pinakbet recipe, pinakbet, Baked Pinakbet, Baked Pinakbet Recipe
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