Easy Ginisang Ampalaya (Sautéed Bitter Melon) with Pork and Egg

Ginisang Ampalaya is a simple, healthy Filipino dish of sautéed bitter melon with pork and egg. Make it in under 30 minutes for a cozy Filipino meal at home!

Look for easy pork and veggie recipes? Check out Pampanga Skinless Longanisa, Bicol Express, and One-Pot Sinigang!

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Table of Contents

Intro to Ginisang Ampalaya

Since moving, our new neighbors found out we are also Filipino and have been so kind and welcoming. One day, they brought over a harvest of their homegrown ampalaya (“bitter melon” in Tagalog).

So we asked our Sporks what to do with it, and with overwhelming replies, you all said ginisang ampalaya!

Many of you described Ginisang Ampalaya as a homey meal that your tita, lola, or mom has cooked for you.

And to be honest, neither Elijah nor I have eaten this dish until now. But we had a bucket o’ bitter melons, so we had to try it!

In just a short period of time, we finished the bucket and cooked this so many times that we know it by heart already! Served with a fresh scoop of rice, it’s truly so comforting and nourishing.

We’re so glad ya’ll recommended Ginisang Ampalaya to us, so we’re sharing the recipe as a thank you!

This recipe will take under 30 minutes to prepare, making it perfect for weekdays and meal prep. Keep reading for cooking tips, including how to decrease the bitterness!

What is Ginisang Ampalaya?

In Tagalog, “ginisa” means to sauté, and “ampalaya” means bitter melon.

Ampalaya is the star in Ginisang Ampalaya. Once cooked, it provides a pleasant bitterness and vegetal, sweet taste. This pairs well with savory pork, scrambled egg, and sweet tomatoes.

Ginisang Ampalaya is usually a side for fried fish like tilapia or bangus. Try it with the air-fried lechon kawali in our Air Fryer Pork Belly Sisig recipe.

We added pork and egg to make this recipe a main dish to be eaten over a bowl of rice. By doing this, I successfully snuck more vegetables into Elijah’s diet, haha!

There are many ways to make Ginisang Ampalaya, but the best version is the one that suits your taste. Do you like it very bitter, mellow, or sweet? That’s up to you. Use our tips and tricks to adjust the recipe to fit your preferences!

Why you’ll love Ginisang Ampalaya:

• It’s healthy – Bitter melon has been used across Asia for centuries, including pre-colonial Philippines medicinal rituals, traditional Chinese medicine, and Ayurveda.
  Today, bitter melon has been researched to help manage blood sugar, lower inflammation, and boost immunity. Being low calorie and nutrient-dense, it’s considered a superfood!
• It’s affordable – A low cost meal is what we look for when planning our menu of everyday, healthy meals. It allows us to eat healthier more frequently. And in this economy, we want to be as healthy as we can budget!
• It’s packed with flavor – If you grew up like we did and hated bitter vegetables, don’t knock this until you try it! This recipe balances the bitterness with savory pork, fluffy scrambled egg, and sweet tomatoes for a combination that just works.
  Also, many people who grew up eating bitter melon say Ginisang Ampalaya is what got them learn to love it.

Ingredients for Ginisang Ampalaya:

• 1 lb lean ground pork
• 3/4 lb bitter melons, Indian or Chinese, sliced
• 1/4 lbs sweet cherry tomatoes, halved
• 5 cloves garlic, minced
• 6 eggs
• 3 tbsp soy sauce, to taste
• 1 1/2 tbsp oyster sauce, to taste
• avocado oil, for the pan

Note 1. Chinese vs. Indian bitter melon

You’ll likely come across two major varieties of bitter melon – Chinese and Indian. Chinese bitter melon is large, light green, and smooth. It has a moderate bitter flavor. Indian bitter melon is smaller, dark green, and bumpy. This one has a stronger bitterness.

Whichever you choose, this recipe will be delicious. And you can reduce bitterness with our tips below.

Tips to Remove Bitterness from Ampalaya

• Remove pith and seeds – Use a spoon to scrape out the white pith and seeds inside the bitter melon. This is where the bitterness comes from. Depending on who we’re serving it to, we will scrape out more or less. It’s an easy way to adjust the bitterness of the overall dish!
• Slice thinly – Paper-thin slices will be less bitter, while thick cuts will be more bitter.

Other Ways to Make Ginisang Ampalaya

• Ginisang Ampalaya with Chicken – We have tried a variation of this recipe by using ground chicken, and we were surprised by how light and healthy it was! We cooked it for my lolo (“grandpa” in Tagalog), and he really loved it.
• Swap out oyster sauce for bagoong (shrimp paste) and tomato paste. For a whole new umami profile, use bagoong, a fermented shrimp paste used commonly in Filipino cooking.
  
  We highly recommend using our favorite type, ginisang bagoong, which is shrimp paste sautéed with tomato and aromatics. If you cannot find it in stores, you can sauté bagoong and tomato paste when you cook the garlic in this recipe.
• Vegan Ginisang Ampalaya – This dish can be altered to a vegan version that can be used as a side dish or main entrée. Simply swap the ground meat for firm tofu, and use a vegan egg replacer. To note, Ginisang Ampalaya recipes vary, and it’s not unusual to have one without any meat or egg.
• Bittersweet Ginisang Ampalaya – A wonderful pairing to try is bitter and sweet. Use thick bitter melon slices or retain some pith during prep, add a touch of brown sugar or sweet banana ketchup, and watch your dish transform into a yummy bittersweet dish!

Ginisang Ampalaya with Pork and Egg Recipe

Cook Scrambled Eggs

1. Preheat a wok on high heat. Add oil.
2. In a bowl, scramble the eggs.

3. Cook scrambled eggs for 45 seconds – 1 minute. Allow the bottom to set, then use a spatula to push the egg in one direction. Tilt the pan as needed to allow more liquid to reach the bottom. Repeat until the eggs are set but just a bit under cooked. Set aside.

Cook Ginisang Ampalaya

1. Lower the heat to medium high heat. Add a small amount of oil.
2. Saute garlic until browned and fragrant, then add ground pork.

3. Stir and break up the ground pork into small, even pieces. Season with oyster sauce and soy sauce. Cook for about 4 minutes.

3. Add bitter melon and tomatoes. Cook until the bittermelon is tender and tomatoes wrinkle and blister, about 5-7 minutes.

4. Add back in the scrambled eggs. Toss to combine. Cook 1 more minute until the eggs are set.

5. Serve with rice.

Final Thoughts

Eat healthy and save money by eating sautéed bitter melon with pork and egg! Here’s how to cook ginisang ampalaya and enjoy a simple Filipino meal in under 30 minutes.

For more comforting recipes with pork and veggies, check out Pampanga Skinless Longanisa, Bicol Express, and One-Pot Sinigang!

Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!

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References & Further Reading

https://www.hmongfarmers.com/bitter-melon/

https://digitalscholarship.tnstate.edu/cgi/viewcontent.cgi?article=1105&context=extension

https://www.ust.edu.ph/ust-manila-plant-databse/ampalaya/

Posted By: Noelle Noriesta · In: Main