Ginataang Pakbet combines fresh vegetables with coconut milk and savory seasonings. This Filipino dish offers a creamy version of classic pakbet. It works well as a main dish or side dish with steamed rice.
Ginataang Pakbet Ingredients
For this recipe, prepare the following ingredients:
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 2 medium tomatoes, chopped
- 250 grams pork belly, sliced
- 1 cup coconut milk
- 1 cup water
- 1 small bitter melon, sliced
- 1 cup squash, cut into cubes
- 1 cup eggplant, sliced
- 1 cup string beans, cut into pieces
- 1 cup okra, sliced
- 1 cup shrimp, peeled and cleaned
- 1 tablespoon fish sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
How to Make Ginataang Pakbet
First, heat the cooking oil in a large pan over medium heat. Then, add the pork belly and cook until lightly browned.
Next, add the garlic and onion. Meanwhile, sauté them until the onion softens and the garlic becomes fragrant.
Afterward, add the chopped tomatoes. Then, cook them until they soften and release their juices.
Next, pour in the fish sauce, coconut milk, and water. Stir everything gently until the ingredients combine well.
Bring the mixture to a gentle boil. Once it starts boiling, reduce the heat and let it simmer.
Add the squash and bitter melon first. Then, cook them until they become slightly tender.
Add the eggplant, string beans, and okra. Gently stir the vegetables so they cook evenly without breaking apart.
Add the shrimp during the final cooking stage. Continue cooking until the shrimp turns pink and becomes fully cooked.
Finally, season the dish with salt and ground black pepper. Taste the sauce, then adjust the seasoning as needed.
Lastly, continue simmering until the vegetables reach your preferred tenderness. However, avoid overcooking them so they retain their texture.
Serving Ginataang Pakbet
Serve the dish hot with freshly steamed rice. The coconut sauce pairs well with plain rice.
You can adjust the vegetables based on availability. Add more coconut milk for a richer and creamier sauce.
For a stronger savory flavor, adjust the fish sauce gradually. Taste the sauce before adding additional salt.
Cooking Tips
Cut the vegetables into similar-sized pieces for more even cooking. Add firmer vegetables before softer ones.
Cook shrimp briefly to prevent a rubbery texture. Keep the heat moderate while simmering the coconut milk.
Ginataang Pakbet tastes best when the vegetables remain tender but retain some bite. Serve immediately for the freshest texture.