Ginisang Ampalaya with Pork Giniling

Instructions

Place the sliced ampalaya in a mixing bowl. Sprinkle generously with rock salt and toss until evenly coated. Let it stand for 15 minutes to draw out some of the bitterness and excess moisture.

Rinse the ampalaya thoroughly with water 2 to 3 times to remove the salt. Drain well and set aside.

Pour the cooking oil into a pan over low heat. Add the garlic while the oil is still warming up and sauté gently until it turns light golden brown.

Add the onion and continue sautéing until softened. Stir in the tomatoes and cook until they soften and begin to break down.

Add the ground pork. Let it cook briefly before breaking it apart with a spatula. Continue sautéing until the pork turns light to medium brown and separates into small, even pieces.

Pour in the water and stir. Cover the pan and let the mixture simmer for 10 minutes, or until the pork is fully cooked and the liquid has reduced slightly.

Season with fish sauce to taste. Stir to distribute the seasoning evenly.

Add the drained ampalaya. Gently toss with the ground pork and sauce until evenly combined. Cook for about 3 minutes to keep the ampalaya slightly crisp and bright green. Cook a little longer if a softer texture is preferred.

Season with ground black pepper. Taste and adjust the seasoning as needed.

Transfer to a serving plate and serve warm with steamed white rice. Share and enjoy!

Dinner,Lunch,Main Course