Filipino Pinakbet with Bacon - Vegetable Stew

This Filipino Pinakbet with Bacon- Vegetable Stew was easy and delicious .This was my version of the original “Oven Roasted Pinakbet with Bacon” by Filipino food blogger & gourmet food trucker, Marvin Gapultos of BurntLumpiaBlog.com. I am eagerly awaiting the launch of Marvin’s cookbook ‘The Adobo Roads’.I tried one of his classics with a new twist. Simply put together the sliced eggplants, tomatoes, onions and other vegetables in the bacon drippings and pop it in the oven. Pour the patis or fish sauce at the end and dinner is served. This recipe I made serves 2 to 4.

Cook Time45

Total Time45

Course: Dinner, Lunch, Main Course, Vegetables

Cuisine: Asian, Filipino

Keyword: Filipino Pinakbet With Bacon

Servings: people

Calories: 140kcal

Author: Asian in America

Ingredients

6 slices bacon
1 whole large red onion sliced
2 cloves garlic minced
1/2 teaspoon minced fresh ginger
2 whole large tomatoes quartered
1 to 2 whole Asian eggplants sliced, about 2 cups ; or use 1 aubergine
2 cups sliced sitaw ( long green beans) cut into 2-inch lengths
1 whole ampalaya (bitter melon) cut in half lengthwise, seeds and white membrane removed, then sliced in 2 inch pieces ampalaya or bitter melon
2 Tablespoons patis (fish sauce)
3/4 cup water or broth
1/2 teaspoon salt
1 teaspoon black pepper powder
for serving boiled jasmine white rice

Instructions

Preheat the oven at 400 F degrees.
Arrange the bacon slices in a medium sized shallow roasting pan. Place the bacon in the oven to cook for 12 to 15 minutes, till slices are crisp. Drain the cooked bacon on paper towels to remove excess fat. Reserve the remaining bacon fat for cooking the vegetables – you need about 2 Tablespoons of bacon fat.
Using the same roasting pan to cook the bacon, add all the sliced vegetables, onions, garlic, fresh ginger. Toss everything together to coat with the bacon grease. Add the ¾ cup water so vegetables do not stick to bottom of pan.
Place the roasting pan in the oven and roast the vegetables for 30 minutes. Every 10 minutes, check on the vegetables, toss and move them around.
In the last 10 minutes of roasting, pour in the patis or fish sauce. Mix vegetables together.
Take vegetables out of the oven. Crumble the crisp bacon over the vegetables just before serving. Serve with boiled jasmine white rice.

Nutrition