Ingredients

• 1 medium bitter melon, seeded and sliced into half moons
• 1 teaspoon kosher salt
• 2 pieces Asian eggplant, cut into 2-inch pieces
• 3 pieces okra, cut each piece into two
• 1 bunch yardlong beans, trimmed and cut into 3-inch lengths
• 2 tablespoons vegetable oil
• 1 medium size onion, minced or ½ cup minced
• 3 cloves garlic, minced
• 1 big plum tomato minced or 1/3 cup minced
• 3 tablespoons bagoong ( Philippine shrimp paste)
• 1 cup minced pork shoulder-butt
• ½ pound shrimp, peeled and deviened and minced
• quarter pumpkin or 1 kombachi sqush, peeled and cut into 2-inch wedges
• 1/3 cup of chicken broth or water
• ½ cup coconut milk
• 1/3 cup chicharon (pork cracklings), crumbled

Method

Step 1

Prepare bitter melons: Put sliced bitter melons in a small bowl. Sprinkle with 1 teaspoon of kosher salt. Toss and coat it well. Let sit for 10 minutes (this helps draw out some of the bitterness). Squeeze and pour any juices out. Rinse slices quickly in cool water. Dry thoroughly. Set side.

Step 2

Pre-cooking the vegetables: Place sliced eggplants in a microwave safe dish. Cook on high for 4 minutes. Take eggplant out and set aside.

Step 3

Put okra and yard long beans in microwave safe dish, sprinkle 2 tablespoons water . Cook on high for 3 minutes. Take out and set aside together with the eggplants.

Step 4

Heat 2 tablespoons of oil in a wok (or a large sauté pan) for about 30 seconds. Add the onions and cook for 3 minutes, or until it is soft and translucent. Add garlic and sauté for less than a minute. Add tomatoes and sauté for a minute. Add shrimp paste and sauté for 3 minutes more.

Step 5

Add the minced pork and continue to sauté over low heat for 5 minutes. Add the minced shrimps and cook for 2 minutes or until it just turns pink and opaque.

Step 6

Add the pumpkin and broth or water. Cover and cook for 8 minutes. Add the bitter melon and cook uncovered for 3-4 minutes or until pumpkin is tender.

Step 7

Add coconut milk, cook over low heat for 4 minutes. Add the pre-cooked vegetables and heat through.

Step 8

Season with salt and pepper.

Step 9

Garnish with crumbled chicharon and serve.

Recipe courtesy of Melanie Cecilio.