Ingredients

• 1 large eggplant (aubergine), sliced
• 1 large ampalaya (bitter gourd), seeds and pith removed, then sliced
• 6 pieces okra (ladies’ finger), sliced diagonally in half
• 4 sigarilyas (winged beans), sliced diagonally
• 50g string beans, cut into 2 inches lengths.
• 1/2 medium squash, peeled and sliced (refer to the photo above)
• 2 medium tomatoes, sliced
• 1 1/2 lbs pork belly, sliced
• 1 medium onion, peeled and sliced
• 4 cloves garlic, chopped finely
• 4 tablespoons of bagoong alamang (this can be bought at most Oriental food shop)
• 2 1/2 cups water

 Method of Preparation:

1. Using a lidded casserole pan, boil the pork with half of the water.
2. Cook until the water has evaporated and the pork is tender.
3. Stir fry the pork in its own oil until it has turned golden brown.
4. Add the ampalaya, squash, okras, tomatoes and onion.
5. Spoon in the bagoong alamang and stir it in thoroughly with the pork and vegetable.  Cook for 2 minutes.
6. Pour in the remaining water, cover the casserole and leave to simmer for 7 minutes.
7. Add the sigarilyas and string beans.
8. Cook for 5 minutes or until the sigarilyas and string beans tender but it is crispy.  Do not cover the casserole to maintain the beautiufl vivid colouring of the sigarilyas and string beans.

Enjoy with a freshly boiled rice.

Absolutely delicious.

Again, this can be a vegetarian delight by not adding the pork. 😉