Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon

Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon
Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon. Today I would like to share a delicious, quick and easy to prepare vegetables dish which is inspired from a classic cabbage and bacon. The dish is actually just a ginisang repolyo but instead of using fresh pork for the meat ingredient, I used bacon.

Cabbage and Bacon Pinoy Style

Cooking my Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon is as simple as your usual ginisang repolyo. For full flavor I used bacon strips, we need all those fat on the bacon strips this will bring the flavors to the max. The bacons are cut into rectangular pieces, then stir fried until it start to caramelized. The caramelized bacons are then sautéed with garlic, onion and tomatoes, which are your usual ginisa aromatics. The vegetables or cabbage are then stir in and stir cook until it sweat out it juices. Seasoning are just some fish sauce and salt to correct the saltiness.

Ginisang Repolyo with Bacon

Here is the recipe of my Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon.

Ingredients:

100 grams streak bacon, cube or cut into rectangles
1/4 large cabbage, remove core, shredded
1 small size red bell pepper, deseeded, trimmed, cut into strips
2-4 cloves garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
1 medium sized tomato, chopped
2 tbsp. fish sauce
salt
cooking oil

Cooking procedure:

Cabbage and Bacon Pinoy Style, Ginisang Repolyo with Bacon - Cooking Procedure

In a wok heat some oil. When the oils start to smoke add in the bacon and stir cook for 3 to 5 minutes until it caramelize. Add in the garlic and stir cook for about 1 minute. Add in the onion, tomato and fish sauce, continue to stir cook for 2 to 3 minutes. Now add in the cabbage and bell pepper. Continue to stir cook for 2 to 3 minutes or until the vegetables sweat out its juices. Correct saltines if required. The vegetables should be just cook and still crunchy. Serve with a lot of rice.

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