A slight difference to a traditional Caribbean recipe with pak choi, but instead of the commonly used salted fish (salted cod), we’ll be using some rendered smoked bacon as the base flavor ingredient. If you want to make this dish fully vegetarian, start with some olive oil and leave out the smoked bacon. This is very similar to the way our mom would prepare pak choi and other leafy greens in Trinidad and Tobago.
You’ll Need…
6 cups chopped pak choi (about 2lbs)
1/4 smoked bacon
1 onion
3 cloves garlic
2 birds eye pepper (bird pepper)
1/4 teaspoon black pepper
1 scallion
4-6 cherry tomatoes (optional)
1/4 teaspoon salt
* If you don’t eat pork or prefer to have this vegetarian, leave out the bacon and start with 1 tablespoon of olive oil. If you don’t have bird’s eye pepper, you can use scotch bonnet or habaner (very small piece).
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