Pinakbet Manyaman

Delicious, Savoury and Tasty that’s what “manyaman” means and it is used in this dish as this is believed to be the superior version of Pinakbet. Like the traditional pinakbet it used the usual tropical vegetables like squash, snake beans, okra, eggplant, tomatoes and bitter gourd but instead of cooking it with water or any meat stock this dish is cooked with a mix or beer, lemonade soda and annatto extract. It also contains more prawns and tomatoes than the classic pinakbet which imparts a richer and bolder flavour. While many may say it will taste the same, which I initially thought as well, we are wrong, cooking it with beer and lemonade soda gives it a richer flavour, punchier sauce but not overpowering.

Pinakbet Manyaman
Prep time
Cook time
Total time
Serves: 5-6
  • 2 small Asian eggplant, sliced into 2-inch pieces
  • 300 g okra, sliced into 2-inch pieces
  • ¼ squash or buttercup, sliced roughly 1 inch
  • 1 large bitter melon, sliced
  • 150 g shrimps, shelled and deveined (optional)
  • 150 g pork belly, cubed
  • 4 pcs tomatoes, diced
  • 1 red onion, finely chopped
  • ½ head garlic, minced
  • 2 tbsp bagoong alamang
  • fish sauce
  • freshly ground black pepper
  • ½ cup 7-up or Sprite
  • ½ cup beer
  • 1 tbsp annatto powder, dissolved in ¼ cup hot water
  • olive oil
  1. In a pan sauté garlic and onion in olive oil.
  2. Add pork pieces and brown evenly.
  3. Add tomatoes and cook until are soft and mushy.
  4. Add squash and okra continuously pan frying for 2 minutes, bring the heat to low and cover for 5 minutes
  5. Add bitter melon and eggplants pan fry pan fry for additional 2 minutes.
  6. Add beer, 7-up or Sprite dissolved annatto powder shrimps and bagoong, cover and simmer for 5-8 minutes in medium heat until vegetables are cooked.
  7. Season with pepper add fish sauce/salt if needed.



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