How to Cook Yummy Ginisang Ampalaya with Pork and Eggs. Try this savory recipe! #lutongpinoy - Video

How to Cook Yummy Ginisang Ampalaya with Pork and Eggs
This Filipino classic is a delicious mix of savory, slightly bitter, and comforting flavors. Perfect with rice and even better if you’re looking for a healthy, hearty meal!

Ingredients:
• 400g pork belly (sliced)
• 2 ampalaya (bitter melon)
• 4 tomatoes (kamatis), chopped
• 3 eggs, beaten with salt and pepper
• 1 onion (sibuyas), sliced
• 3–4 cloves garlic (bawang), minced
• 4 tbsp salt (for soaking ampalaya)
• Ground black pepper (to taste)
• 1 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 pork cube
• Water (for simmering)

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Prep Instructions:
1. Prepare the ampalaya:
• Slice thinly and mix with 4 tbsp salt.
• Add water to cover and soak for 30 mins.
• Rinse 3 times with clean water to remove bitterness.
• Strain and pat dry with tissue. Set aside.
2. Beat the eggs with a pinch of salt and pepper.
3. Chop tomatoes, onion, and garlic.

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Cooking Instructions:
1. In a hot pan with a little oil, sauté pork belly with a pinch of pepper over medium heat until golden brown. Remove and set aside.
2. In the same pan, sauté onion until translucent, then add garlic.
3. Add chopped tomatoes and cook until softened.
4. Return pork to the pan. Add 1 tbsp fish sauce and 1 tbsp oyster sauce.
5. Pour in enough water to cover the pork. Add 1 pork cube.
6. Simmer on low heat, covered, until the pork becomes tender (check and stir every 15 minutes, adding water if needed).
7. Once tender, add the ampalaya. Cook for 30 seconds uncovered, then stir gently.
8. Cover and let it cook for another 5 minutes over low-medium heat.
9. Add salt and pepper to taste.
10. Pour in beaten eggs, let them set slightly, then gently mix. Turn off the heat once eggs are fully cooked but still soft.

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TIP: Best served hot with freshly steamed rice!

Quote of the Day:
“If you’re having a bad day, don’t be bitter—have some ampalaya.”


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