Guisadong Togue (Sauteed Bean Sprouts, Filipino-style)

I love my country's cooking. I mean, really - even the bean sprout recipes start with "Take some pork - nothing lean, mind you...." Bean sprouts were on sale, so I figured I'd give the recipe (based on the one in, you guessed it, Filipino Cooking Here and Abroad) a try. Upped the garlic - no surprises - and cut out the salt (assuming the patis and pancetta provided enough of that) and sugar.

This one still needs a bit of tweaking, but it's a promising start.

• 1/4 lb. boneless pork (necessity substitution: 3 oz. pancetta)
• 3 cloves garlic, minced (about a heaping tbsp.)
• 1 medium onion, minced
• 1 medium tomato, chopped (necessity substitution: half a 14.5 oz. can of tomatoes, drained)
• 1 tbsp. patis
• pepper to taste
• 1/4 lb. shrimp, chopped (necessity substitution: one 4.5 oz. can of those tiny shrimp)
• 1/2 cup water or broth
• 1 lb. bean sprouts
• 4 scallions, chopped
  

Place pork in pot with 1/4 cup water over medium heat. Simmer until the water evaporates and the fat renders. Stir for a couple of minutes. (Tried it this way, but next time will just render the pancetta till crispy, then reserve the meat.)

Add garlic and onions. Cook, stirring, till onions are translucent.

Add tomatoes. Saute until mixture turns mushy.

Add patis and pepper. Mix well.

Add shrimps and stir for a couple of minutes.

Add broth or water. Correct seasoning, then bring to a boil. Add bean sprouts. Cover, then cook till the sprouts are tender but still with a bit of bite to them, 3-5 minutes.

Garnish with scallions and serve.