Sauteed Green Beans, Filipino-Style

Had a big bag of green beans from the farmer's market and a super-cheap bunch of bacon ends ($1 for over a pound!), so I thought I'd make this favorite. Using canned shrimp instead of fresh made for a bit of a crumbly texture that wasn't unpleasant, though next time I'll try with fresh shrimp and a bit more patis or perhaps anchovy paste. Regardless, this turned out to be a good combination of fresh, green taste and porky richness. Never mind pancetta or regular bacon - for this dish, this stuff is the way to go!

• 4-5 oz. bacon ends, chopped into small pieces (I used a mix of pure fatty pieces and some with some meat and skin on them)
• one small onion, chopped (didn't have one, so substituted a shallot)
• 3-4 plump garlic cloves, minced (about 2 heaping tbsp.)
• 1 medium tomato, chopped (used 1 small heirloom and 4-5 grape tomatoes)
• 1  4.25 oz. can of tiny shrimp, drained
• 1/2 tsp. sugar
• 1 tbsp. patis
• salt and pepper to taste
• about 1 or 1-1/2 lbs green beans, trimmed
• 1/2 cup water or broth

Put chopped bacon ends in a pot with about 1/4-1/2 cup of water. Turn the heat to medium and cook till the water's gone and the fat's rendered, about 5-10 minutes. Remove the meat from the pot and set aside.

Saute onion in the rendered fat till translucent, about 2-5 minutes. Add garlic and cook till it begins to soften, about 2-3 minutes. Add tomato and cook till it becomes mushy, about 5-7 minutes. Add shrimp, sugar, fish sauce and salt and pepper to taste, stirring to mix everything evenly.

Add green beans and 1/2 cup water or broth. Bring to a boil, then lower to a simmer and cook, covered, till beans are tender but not mushy (I like mine with a little bite left in them), about 7-10 minutes.

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.