Filipino Vegetable Stew, Known as Pinakbet, Recipe
Got a Craving for Filipino Flavors? Try Chef Paul Qui's Twist on Pakbet!
Born and raised in Manila, Austin chef Paul Qui learned to love traditional Filipino cuisine. But when he moved to the States, his diet took a fast-food turned. His spin on the home-cooked vegetable stew known as pakbet, or pinakbet, is a taste of the Filipino food he missed. Here's how you can make it yourself.
What to Buy:– Kamayan brand sautéed shrimp paste for that authentic Filipino flavor.
Recipe - Austin Chef's Pakbet (Pinakbet)
Prep Time: 10 minutesCook Time: 1 hourServes: 4 to 6
Ingredients1. 4 oz pork belly, diced2. 1 tbsp Filipino shrimp paste3. 4 large shallots, thinly sliced4. 1 medium Anaheim chile, seeds and ribs removed, sliced into thin strips5. 12 oz kabocha squash, peeled, seeded, and diced6. 8 oz tomatoes, cored and diced7. 8 oz eggplant, trimmed and diced8. 8 oz okra, stems trimmed, cut into half-inch rounds9. Salt and pepper to taste
Instructions1. Render the pork belly in a heavy pot over medium-low heat, stirring occasionally, until browned and crisp, about 20 minutes. Remove with a slotted spoon and set aside. Increase the heat to medium, add the shrimp paste, and cook, stirring constantly, until fragrant.2. Add the shallots and cook until softened. Add the chile and cook until softened.3. Add the squash, stir to combine, cover, and simmer until starting to soften. Add the tomatoes, stir to combine, cover, and simmer until softened. Add the eggplant, stir to combine, cover, and simmer until cooked through. (Add 2 tablespoons of water if the stew is dry.) Add the okra, stir to combine, cover, and simmer until crisp-tender and bright green.4. Remove from heat, add the reserved pork belly, stir to combine, season with salt and pepper, and serve immediately.
Taste the Philippines in your own kitchen with this unique take on a traditional dish by Austin's own Top Chef champion, Paul Qui!
- Filipino chef Paul Qui, originally from Manila, is well-known for his creative twist on traditional dishes like Pakbet, a home-cooked vegetable stew that is popular among Filipinos.
- One of the key ingredients in Chef Paul Qui's version of Pakbet is Kamayan brand sautéed shrimp paste, which adds an authentic Filipino flavor to the dish.
- Nutritionally, Austin Chef's Pakbet (Pinakbet) contains a variety of vegetables such as kabocha squash, tomatoes, eggplant, and okra, all of which contribute beneficial nutrients to the meal.
- When you try the unique twist on Pakbet by Top Chef champion Paul Qui, the taste of the Philippines will really seem close to home, even in uncategorized kitchens.
