Grandma Mary’s Pinakbet (Filipino Vegetable Stew)

Featured in the Honolulu Star-Advertiser on September 4, 2019.



Grandma Mary’s Pinakbet (Filipino Vegetable Stew)

  • 1 tablespoon vegetable oil
  • 2-3 medium Japanese eggplant, sliced in half and into 2-3 inch pieces
  • 1 (2-pound) bag long beans, cut into 2-inch pieces
  • 2 medium bitter melons, remove seeds and rub with Hawaiian salt and rinse, cut into 2-3 inch pieces
  • 10 pieces okra, cooked whole
  • 1 large tomato, diced
  • 1/2 white onion, thinly sliced
  • 1/2 clove garlic, chopped and smashed
  • 1 (3-inch) piece ginger, thinly sliced
  • 2 tablespoons water
  • 3 tablespoons or more patis (fish sauce; available in Asian section in grocery store)
  • Garlic salt to taste
  • Optional for more taste: 1 pound roast pork or lechon (Spanish roast pork), cut small into 1-inch pieces


  1. In a large pot, heat oil on medium high heat.
  2. If using roast pork or lechon, place in pot first then continue to layer vegetables in this order: eggplant, long beans, bitter melons, okra, tomato, onion, garlic, and ginger.
  3. In a small bowl, combine water with patis and add to pot, leaving cover slightly open until it starts to steam.
  4. After it starts to steam, place cover on pot completely and remove from stove; move pot around to allow vegetables to mix.
  5. Continue to allow vegetables to cook until tender.
  6. Add garlic salt to taste.
  7. Once finished, serve over rice.
  8. Adjust seasonings to taste.

Serves 4.

Tip: Rubbing the insides of the bitter melon with Hawaiian salt and rinsing minimizes the bitterness.

Approximate Nutrient Analysis per serving (not including optional ingredients to taste):
260 calories, 4.5 g fat, 1 g saturated fat, 0 mg cholesterol, 1100 mg sodium, 45 g carbohydrate, 11 g fiber, 14 g sugar, 12 g protein


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