Back to 6 servings 1 pound pork belly, cut into 1-inch cubes or thin strips 2 tablespoons cooking oil 4 cloves garlic, crushed or minced 0.75 cup onion, chopped 2 medium tomatoes, chopped 1 tablespoon shrimp paste, bagoong alamang 2 cups kabocha squash, cut into cubes; butternut works as a substitute 2 cups long beans (sitaw), cut into 1 1/2 to 2 inch pieces 2 cups ampalaya (bitter gourd), seeded and sliced 2 cups eggplant (talong), sliced 8 pieces okra, ends trimmed 1 cup water, plus a splash more as needed 1 pound shrimp, optional, peeled 2 tablespoons oyster sauce salt and black pepper, to taste
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1 Step 1: Salt the sliced ampalaya for 10 to 15 minutes, then rinse and squeeze dry to reduce bitterness.2 Step 2: Heat the oil in a large pan with a lid over medium heat. Cook the pork belly until lightly browned on all sides, about 5 minutes, then move it to a plate.3 Step 3: In the same pan, saute the garlic and onion until fragrant and translucent, about 3 minutes.4 Step 4: Add the tomatoes and cook until they soften and release their juices, about 3 minutes.5 Step 5: Stir in the shrimp paste and cook 1 to 2 minutes so it blooms in the oil and loses its raw edge. Add the oyster sauce.6 Step 6: Add the squash and a splash of water, cover and cook 5 minutes until it begins to soften.7 Step 7: Add the long beans, ampalaya and eggplant, return the pork, and pour in the water. Cover and simmer 5 minutes.8 Step 8: Add the okra, cover and simmer 3 to 5 minutes until all vegetables are tender but still hold their shape. Stir in the shrimp, if using, and cook until pink, about 2 minutes per side.9 Step 9: Taste and adjust with salt, pepper, shrimp paste or oyster sauce. Pull the pan off the heat a little early and serve hot with rice.getsaucepan.com/r/81b3c199-264c-5d35-aa03-3117e556378b
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