Today were going to cook a vegetable dish we hated when we were kids because of its bitter taste – ginisang ampalaya or sauted bittergourd.
- 200 grams ampalaya or bitter gourd
- 1 medium sized onion
- 4 cloves garlic
- 1 medium sized tomato
- 2 pcs eggs
- 200 grams pork
- Salt to taste
Slice the bitter gourd in two parts. Then scrape out the seeds and the white spongy flesh using spoon or any method you prefer.
After removing the seeds, place the halves face down and slice thinly.
Get a bowl with water, add 2 tbsp of salt then soak the bitter gourd for 15- 20 mins.
In the meantime, prepare the other ingredients. Cut the onion, do the same for the garlic. Slice also the tomato.
Boil the pork in a small amount of water to tenderize the meat. Cover and reduce the liquid and let the oil from the pork to come out naturally. Cook this in low-medium heat until the meat turned brown.
Set aside the pork and reduce the oil in the pan. Saute the garlic, onion and tomato. Once the tomato starts to soften, put back the pork and mix for another 1min.
Add the bitter gourd and cook for 1-2 min, do not overcook the bitter gourd, we want to retain its crunchy texture.
Season with salt to taste then add the eggs. Mix it up until the egg is cooked and all the ingredients are well blended.