Ginisang Ampalaya with Pork and Egg
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.
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Servings: 4
Ingredients
- 1 lb lean ground pork
- ¾ lb bitter melon Indian or Chinese, sliced
- ¼ lb sweet cherry tomatoes halved
- 5 cloves garlic minced
- 6 eggs
- 3 tbsp soy sauce to taste
- 1½ tbsp oyster sauce to taste
- avocado oil for the pan
Instructions
Cook Scrambled Eggs
- Preheat a wok on high heat. Add oil.
- In a bowl, scramble the eggs.
- 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
- Lower the heat to medium high heat. Add a small amount of oil.
- Saute garlic until browned and fragrant, then add ground pork.
- Stir and break up the ground pork into small, even pieces. Season with oyster sauce and soy sauce. Cook for about 4 minutes.
- Add bitter melon and tomatoes. Cook until the bittermelon is tender and tomatoes wrinkle and blister, about 5-7 minutes.
- Add back in the scrambled eggs. Toss to combine. Cook 1 more minute until the eggs are set.
- Serve with rice.
Notes
- Soy sauce and oyster sauce can vary in saltiness and flavor across brands. Follow our measurement as a guide, but use your taste to adjust the final flavor of the dish.
- How can you tell when bitter melon is done cooking? As it’s cooking, the crisp bitter melon will soften and become more tender, while still maintaining a subtle snap. Also, the bitterness mellows and there is a hint of sweetness. For us, the best way to confirm if it’s done is simply by tasting it as you cook.
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