top of page

Pinakbet Recipe with UmamiBee Trio Ginisa (Stir fry/Saute Paste) – The Authentic Filipino Vegetable Stew You Need to Try

Updated: Jun 1

Hello, I am MotherBee, and if there is one dish that takes me straight back to my lola's kitchen in the Philippines, it is Pinakbet. The smell alone, that deep, salty, fermented umami, is enough to make my heart ache with happy memories.

Pinakbet is one of those dishes that looks humble but carries generations of Filipino wisdom in every pot. It is a vegetable stew that punches way above its weight, thanks to fermented shrimp paste and the bold base of UmamiBee Trio Ginisa (Filipino saute/stir fry paste), a proudly Filipino-inspired fermented flavour base crafted right here in New Zealand.

Whether you are cooking Pinakbet for the first time or coming back to it after years away, this post has everything you need: history, food science, tips, and a full step-by-step recipe.

Origin, Historical Background, and the Story Behind Pinakbet

Pinakbet is one of the oldest and most iconic dishes of the Ilocos region in Northern Luzon, Philippines. There is no single documented inventor of Pinakbet. Like many great traditional dishes, it evolved organically over centuries as Ilocano farmers and home cooks made use of whatever vegetables grew in their gardens. The Ilocano people are famously resourceful and known for their practical, flavour-forward approach to food.

Historically, Pinakbet was seasoned with bagoong isda (fermented fish paste) in the Ilocos region, while cooks further south in the Tagalog regions began using bagoong alamang (fermented shrimp paste). This distinction still causes passionate debate among Filipinos today!

Spanish colonisation influenced Philippine cuisine significantly from the 16th century onward, but Pinakbet remained proudly indigenous. It was already perfect.

What Does Pinakbet Mean?

The name Pinakbet (or Pinakebbet in the original Ilocano dialect) means shrunken or shrivelled. It refers to the cooking method where vegetables are cooked down with minimal liquid until tender but concentrated in flavour.

This shrinking process is a key food science principle. As the vegetables lose moisture, their natural sugars, minerals, and flavour compounds become more concentrated, creating a deeper, richer taste in every bite.

Modern Versions and the Evolution of Pinakbet

Pinakbet has evolved beautifully over the generations. Today you will find classic Ilocano Pinakbet made with bagoong isda and bitter melon, Tagalog-style using bagoong alamang and pork belly, Manila-style with sauteed aromatics, modern healthy versions with tofu or mushrooms, and fusion versions topped with crispy lechon kawali.

The beautiful constant across all versions is the fermented base that defines Pinakbet. That is exactly why UmamiBee Trio Ginisa is the perfect match for this dish, bringing that deep fermented umami in every spoonful.

Regional Variations

Ilocos (Northern Luzon): The original. Uses bagoong isda (fermented fish), minimal liquid, and simple vegetables. Bold, funky, and intensely savoury.

Tagalog and Central Luzon: Uses bagoong alamang (shrimp paste). Often includes pork belly for fat and richness. Slightly softer in texture.

Visayas: Some versions use coconut vinegar or calamansi to brighten the dish, creating a sweet-sour-salty balance.

New Zealand Filipino community: Made with locally available vegetables such as zucchini, kumara, or capsicum, paired with UmamiBee Trio Ginisa to keep it authentically flavoured.

Recipe Card

Pinakbet with UmamiBee Trio Ginisa (Stir Fry/Saute Umami Paste)

Preparation Time: 15 minutes

Cooking Time: 30 to 35 minutes

Serves: 4 to 6

Tools needed: Large wok or heavy-bottomed pan with lid, wooden spoon or spatula, sharp knife and chopping board, measuring spoons, small bowl.

The Science Behind Pinakbet

1. Osmosis and wilting: Salt from the fermented paste draws moisture out of the vegetables through osmosis. This is what causes the shrivelling effect and forms part of the cooking sauce.

2. Maillard reaction: Searing the pork at high heat creates hundreds of new flavour compounds that give the dish its deep, savoury foundation.

3. Fermentation flavour chemistry: Bagoong and UmamiBee Trio Ginisa are rich in glutamates, nucleotides, and organic acids from fermentation. These trigger umami taste receptors intensely, which is why a small amount transforms an entire pot of vegetables.

4. Fat as flavour carrier: Pork fat dissolves fat-soluble flavour compounds from the vegetables and fermented paste, distributing them evenly throughout the dish.

5. Bitter melon chemistry: The bitterness in ampalaya comes from momordicine, a naturally occurring compound. Salt and quick cooking help reduce but not eliminate the bitterness, which is part of the dish's complex character.

10 Tips for Success

1. Use UmamiBee Trio Ginisa (Stir Fry/Saute Umami Paste) as your flavour base. The quality of your fermented base makes or breaks this dish.

2. Cut vegetables in similar sizes for even cooking.

3. Add harder vegetables such as squash and string beans first, and softer ones like eggplant and okra last.

4. Do not over-stir. Let the vegetables cook undisturbed to develop some caramelisation.

5. Taste and adjust bagoong before adding more salt. Bagoong is already very salty.

6. Use low to medium heat for the final simmer to prevent burning.

7. A splash of water or pork broth prevents sticking without washing out the flavours.

8. Lightly salt bitter melon and let it sit for 5 minutes before rinsing to draw out some bitterness.

9. Pork belly is best when rendered slightly before adding the vegetables.

10. Rest the dish for 5 minutes off heat before serving. This allows the flavours to settle and deepen.

10 Common Mistakes and Troubleshooting

Too salty

Fix: Add more squash or a small peeled potato to absorb excess salt.

Mushy vegetables

Fix: Stagger additions by hardness. Never add all vegetables at once.

Watery sauce

Fix: Cook partially uncovered to allow steam to escape.

Bitter flavour

Fix: Salt the bitter melon, let it rest 5 minutes, then rinse well before cooking.

Pork still chewy

Fix: Brown the pork first before adding any vegetables.

Burnt bottom

Fix: Use medium heat and add a small splash of water if the pan gets too dry.

Bland taste

Fix: Always saute the UmamiBee Trio Ginisa with the bagoong for at least 2 to 3 minutes before adding any vegetables.

Vegetables raw in the middle

Fix: Aim for 2cm uniform pieces and cook longer if needed.

Too dry

Fix: Add 2 to 3 tablespoons of water or broth.

Colourless dish

Fix: Add a small amount of ripe tomato for colour and brightness.

Detailed Ingredients

300g pork belly, cut into bite-sized pieces

3 (60g) tablespoons fermented shrimp paste (bagoong)

1 (20g) tablespoon UmamiBee Trio Ginisa (Stir Fry/Saute Umami Paste)

2 (40g) tablespoons cooking oil

2 cups (250g) squash or pumpkin, cut in 3cm cubes

1 (150g) medium bitter melon (ampalaya), seeded and sliced

1 (200g) medium eggplant (talong or aubergine), thick rounds

10 to 12 (150g) string beans or long yard beans, cut in 5cm lengths

8 to 10 (100g) okra, trimmed

½ cup (125ml) water or pork broth

Salt and pepper to taste. Use sparingly as bagoong and Trio Ginisa are already salty.

Step-by-Step Procedure

Step 1. Prepare the bitter melon: Slice, remove seeds, sprinkle with ½ teaspoon salt, toss, and let sit for 5 to 10 minutes. Rinse well and set aside.

Step 2. Brown the pork: Heat 1 tablespoon oil in a wok over medium-high heat. Add pork belly and cook 5 to 6 minutes until lightly browned and fat has rendered. Remove and set aside, leaving rendered fat in the pan.

Step 3. Reduce heat to medium-low. Add UmamiBee Trio Ginisa (Stir Fry/Saute Umami Paste) to the pan. Stir for 30 seconds to release the flavour. Avoid burning.

Step 4. Add the fermented shrimp paste (bagoong) to the pan. Stir and cook with the Trio Ginisa for 2 to 3 minutes over medium heat. This step activates and deepens the fermented umami flavour.

Step 5. Return pork and add squash: Return browned pork belly to the pan. Add squash pieces and coat with the bagoong mixture. Add water or broth. Cover and cook on medium heat for 5 minutes.

Step 6. Add string beans and bitter melon: Add string beans and bitter melon. Stir gently. Cover and cook for another 3 minutes.

Step 7. Add eggplant and okra last: Stir gently and cover. Cook for another 5 to 7 minutes until all vegetables are tender but not mushy. Do not over-stir or the vegetables will fall apart.

Step 8. Taste and adjust: If it needs more saltiness, add a small amount of UmamiBee Trio Ginisa rather than plain salt to keep the flavour authentic.

Step 9. Rest and serve: Remove from heat and let rest uncovered for 3 to 5 minutes. Spoon generously over steamed white rice and enjoy.

Storage and Food Safety

Refrigerator: Store in an airtight container for up to 3 days. The flavours deepen overnight and Pinakbet often tastes better the next day.

Freezer: Up to 1 month, though some vegetables may soften upon reheating. Always cool to room temperature within 2 hours before refrigerating.

Reheat thoroughly to at least 75°C before serving. Never leave cooked Pinakbet at room temperature overnight.

Estimated Nutrition (Per Serving, approx. 1 cup)

Calories: 220 to 280 kcal

Carbohydrates: 18 to 22g

Protein: 12 to 15g

Fat: 12 to 16g

Fibre: 4 to 6g

Sodium: 600 to 800mg

These are estimated values only. Actual values will vary based on exact ingredients and quantities used.

Health and Nutrition Notes

Pinakbet is a nutrient-rich vegetable dish delivering Vitamins A, C, K, and B-group vitamins, plus dietary fibre. The fermented shrimp paste and Trio Ginisa add significant sodium, so those on a low-sodium diet should adjust accordingly. Pork belly is higher in saturated fat — substitute with chicken, tofu, or mushrooms for a leaner version. Consult a healthcare professional for specific dietary guidance.

MotherBee's Notes

Never add the vegetables before waking up the bagoong and UmamiBee Trio Ginisa.

That little step may look simple, but for me, it is where real Pinakbet begins. Sauté the bagoong gently with Trio Ginisa until the sharp, raw smell softens and the deep fermented aroma starts to rise. That is your signal. The flavour has opened up.

Pinakbet is not meant to taste flat or watery. It should be savoury, earthy, slightly funky, and beautifully concentrated — the kind of dish that makes you want extra rice without even thinking about it. The secret is not just the vegetables. It is how you build the flavour before the vegetables even touch the pan.

This is why I love using UmamiBee Trio Ginisa in Pinakbet. It gives the dish that slow-cooked Filipino base of garlic, onion, tomato, and fermented umami without needing to start everything from scratch. It supports the bagoong, rounds out the saltiness, and helps every piece of squash, eggplant, okra, and bitter melon taste properly seasoned.

Pinakbet is humble food, yes — but humble does not mean simple in flavour. When cooked properly, it carries the wisdom of Filipino kitchens: use what grows around you, waste nothing, and let fermented flavour do the heavy lifting.

For me, a good Pinakbet should taste like home, garden, province, and rice all in one spoonful.



Comments

Rated 0 out of 5 stars.
No ratings yet
Add a rating
bottom of page