This Bitter Melon Recipe Will Change Your Mind (Filipino Miso Stir-Fry) - Video

Ginisang Ampalaya sa Miso

Ginisang Ampalaya sa Miso (Sautéed Bitter Melon with Soybean Paste) is a savory variation that uses the umami richness of miso to balance the bitterness of the melon. 

While the standard version with eggs is found everywhere, the miso version is specifically favored in Central and Southern Luzon as a way to add a "meaty" umami depth to vegetable dishes without using large amounts of expensive meat.

The dish reflects the historical influence of Japanese and Chinese cuisines on Filipino home cooking. Miso was introduced through trade and migration, eventually becoming a common pantry staple in urban Filipino households for flavoring fish broths and sautéed vegetable medleys.

Ingredients:

Cooking oil 

3 cloves garlic minced

1 medium onion sliced

6 ripe tomatoes chopped

250g pork belly cut into small cubes

1/2 cup yellow or white miso paste

3 tbsp fish sauce (patis)

1 1/2 cup water 

1 kilo (approx. 3 medium) ampalaya, thinly sliced diagonally

Salt and ground black pepper to taste

Procedure:

Heat 2 tbsp oil in a pan over medium heat. Sauté garlic until brown, then add onions and tomatoes until softened.

Add pork belly and cook until slightly browned.

Add the miso paste and fish sauce. Stir for 2–3 minutes to integrate the flavors.

Pour in the water. Bring to a boil for 10 minutes or until the pork is tender. Add more water if needed...

Add the sliced ampalaya. Cover and cook for another 3–5 minutes until tender-crisp.

Pro-tip: Avoid over-stirring at this stage, as excessive movement can release more bitterness into the sauce.

Season with pepper and a pinch of salt if needed. Serve hot with steamed rice.

Music: Kitty Down the Stairs by Joel Cummins
http://www.youtube.com/@JCStriking
https://youtu.be/QppNn4AniWI?feature=shared