Ginisang Ampalaya with Ground Pork is a popular Filipino dish that combines the bitter flavor of ampalaya (bitter melon) with ground pork to create a savory, delicious dish. Not only is this dish tasty, it is also very healthy, as ampalaya is a good source of vitamins A, C, and B6, as well as dietary fiber.
Ingredients You’ll Need:
- 2 large-sized bitter melon (ampalaya)
- ½ lb ground pork (giniling na baboy)
- 1 large red bell pepper
- ½ medium onion
- 2 medium cloves of garlic
- 1 tsp salt (to sweat ampalaya)
- ¼ tsp salt to season
- ⅛ tsp ground black pepper
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
Cooking Procedures:
- Wash ampalaya with water. Trim the ends using a knife. Cut in half lengthwise to expose the seeds.
- Remove the seeds by running your thumb from top to bottom of every halved ampalaya.
- Slice into ⅛ inch thick. Place ampalaya slices in a colander or a strainer.
- Sprinkle with a teaspoon of salt. Mix with your clean hand to distribute the salt evenly. Set aside for at least 15 minutes.
- Wash the bell pepper and remove the seeds. Slice into strips, about ⅛ inch thick.
- Peel the onion and slice it thinly. Peel the garlic and mince.
- After 15 minutes have passed, rinse ampalaya under cold running water while squeezing gently to wash away the salt and remove the bitterness. Drain excess water.
- Heat up a large pan over medium-high heat and add the oil. Saute onions and garlic for about 2 minutes.
- Add ground pork and sauté for 5 minutes until it turns light brown.
- Throw in bell peppers and sauté for 3 minutes until slightly wilted.
- Add ampalaya and sauté for about 10 minutes until softened.
- Season with soy sauce, salt, and ground black pepper. Mix well.
- Saute for an additional 5 minutes until thoroughly cooked.
- Serve hot and enjoy your ginisang ampalaya with pork giniling!
“Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.”
-Gordon Ramsay
Try this recipe too: Pinakbet Ilokano Recipe
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