To begin, wash and cut all vegetables into uniform pieces. Keeping them similar in size helps them cook evenly. Move on to preparing the pork.

In a wide pan, heat the oil over medium heat. Add pork belly and cook gently until it releases its fat and turns lightly golden. Transition to building the flavour base.

Add garlic, onion, and tomatoes to the pan. Sauté until the tomatoes soften and the mixture becomes fragrant. Stir well to prevent sticking. Move to seasoning with shrimp paste.

Stir in the bagoong alamang. Allow it to fry gently for a minute so the sharpness mellows and the flavour deepens. Next, incorporate the vegetables starting with the firmest.

Place the pumpkin pieces in the pan and pour in the water. Cover and simmer for 5 minutes to allow the pumpkin to begin softening. Proceed with adding the remaining vegetables.

Add aubergine, okra, yardlong beans, bitter melon, and baby corn on top of the pumpkin. Do not stir at this point. Cover the pan and steam the vegetables gently for 10 minutes.

Remove the lid, drizzle in fish sauce, and sprinkle a little ground pepper. Gently mix the vegetables, taking care not to mash the pumpkin. Transition to final simmering.

Let the stew cook uncovered for another 5–7 minutes until the vegetables are tender but still vibrant. Adjust seasoning if needed. Move to the plating step.

Serve Pinakbet in a deep bowl with steamed rice. Garnish with a few drops of extra fish sauce or a spoonful of bagoong on the side. For authenticity, serve family style to share.