Ampalaya, photo by JMorton

Ginisang Ampalaya at Baboy (Sauteed Bitter Gourd with Pork) Recipe

This is another variation of Ginisang Ampalaya.  And it is as delicious especially if you are partial to strong tasting food.

Ampalaya or bitter gourd, is so called because of its bitter taste.  It might taste strangely at first but your palate does get used to it pretty quickly if you are open to adventurous savour.

Anyway the recipe is as follows:

Ingredients:

• Two medium size ampalaya, cut in half and remove the seeds and pith. Then slice fairly thinly in half rings
• 1 tsp salt + 1 cup hot water
• 1/2 kg pork belly, sliced
• 1 cup water
• 1 tbsp oil
• 1 medium onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 eggs, beaten
• Salt and pepper to taste
• 1 vegetable bouillon dissolved in 3/4 cup of hot water

Method of Preparation:

• Put the slices of ampalaya in a large bowl and sprinkle with the salt.  Leave for five minutes.
• Add to it the hot water and leave for 5 minutes.
• Drain and squeeze the ampalaya slices to remove excess bitterness.
• In a wok, add the sliced pork belly with a cup of water.  Bring to a boil and then simmer until the water has evaporated and the pork had softened.
• Add the oil to the pork and stir until golden.
• Stir in the garlic and onion, cook until fragrant.
• Add the ampalaya and stir for a couple of minutes.
• Pour in the cup of vegetable bouillon.
• Bring to a boil. Simmer for a couple of minutes.
• Season with salt and pepper.
• Stir in the beaten egg and cook for another couple of minutes.
• Serve immediately with boiled rice or fried rice.
• Enjoy!