Pinakbet with Bacon

Pinakbet is a popular Filipino vegetable stew which often consists of backyard-grown vegetables like Asian eggplants, ampalaya (bitter melon), sitaw (long green beans), kabocha squash, okra, and tomatoes, simmered in broth and shrimp paste. This version has the unique addition of crisp bacon slices on top. Serve this as a side or an entree. This was inspired by a recipe from Marvin Gapultos' The Adobo Road Cookbook. This Asian in America recipe blogpost is by Elizabeth Ann Quirino.

Cook Time35

Total Time35

Course: Dinner, Lunch, Vegetables

Cuisine: Asian, Filipino

Keyword: Filipino Pinakbet With Bacon

Servings: people

Calories: 138kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

Large skillet or Wok: 12 to 14 inches diameter

Ingredients

6 slices bacon
1 whole onion, sliced
2 cloves garlic, minced
1 knob (1 inch piece) fresh ginger, peeled, sliced thin, julienne
2 large tomatoes, sliced; or use 1 cup cherry tomatoes, halved
250 grams large shrimps, peeled, heads and tails removed
2 cups cubed kabocha squash, cut into 1-inch square pieces
2 whole Asian eggplants, sliced
2 cups sliced sitaw (long green beans); cut into 2-inch length pieces
1 whole ampalaya (bitter melon), sliced, seeds and white membrane removed
1 cup vegetable or chicken broth (or water)
2 Tablespoons bagoong alamang (shrimp paste)
½ teaspoon ground black pepper

For serving:

steamed rice

Instructions

To prepare and cook bacon:

In a large skillet, over medium-high heat, place the six strips of bacon. Lay them side by side, without overlapping.
The bacon strips will render its own fat and become crisp, in about 10- 12 minutes.
When bacon is completely done, and crisp, remove from skillet. Place bacon on parchment paper to remove excess grease.
With kitchen scissors, cut into 1-inch pieces. Set aside on the parchment paper.

To cook pinakbet:

Using the same skillet and the bacon fat, over medium heat, saute the onions, garlic, ginger, and tomatoes for 2 to 3 minutes till soft. Add the shrimps to the saute and cook for about 5 minutes till shrimps turn pink.
Add the vegetables to the saute : kabocha squash, eggplants, sitaw, ampalaya.
Pour the broth. Mix ingredients well. Cover and continue cooking the vegetables for 10 minutes more.
When vegetables are soft, add the bagoong and incorporate with the rest of ingredients. Season with black pepper.
Plate the pinakbet in a serving bowl. Add the crisp bacon slices on top at the table side, so bacon stays crunchy.
Serve warm with rice.

Cook's comments:

Pinakbet, as a vegetable stew is versatile. If Asian eggplants are not available, use the large Aubergines or any eggplant variety available.
You can also substitute or add other vegetables in season.

Nutrition