Pinakbét (also called pakbét) is a traditional Filipino vegetable dish that originates from the Ilocos Region of the Philippines.

The prefix pina- in Ilocano often conveys a sense of something being done or prepared, giving the term pinakebbet the meaning of vegetables that have been "shriveled" or "shrunk" through cooking.

[2] The word pinakbet is thus a reflection of the dish's preparation method, where vegetables are slowly simmered until they soften and shrink, absorbing the rich flavors of the accompanying seasonings.

[2] Original Ilocano pinakbet is seasoned with bagoóng of fermented fish (buggúong nga ikán) usually of anchovies (munámon).

Other than for the aromatic vegetables (garlic, ginger, shallots), no other flavoring enhancers and spices such as peppercorns or bay leaves are used.

[9][10] In Ilocano cuisine, meats are typically prepared separately on its own such as adobo or dinuguan (dinárdaraan) which contains no vegetables (or very few).

[9] The aromatics are added to the flavor the fish broth and optionally seasoned with the dried shrimp or anchovies, followed by the vegetables.