Ingredients
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3 tablespoons vegetable oil or olive oil
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1 small onion, thinly sliced
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1 medium tomato, chopped
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1 cup fresh okra, cut in half, ends trimmed
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2 cups long string green beans, cut into 2 inch pieces
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1 cup eggplant, cut into 2 inch pieces
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1/4 cup edamame beans (no shell)
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1 cup bitter melon, seeded and cut into 1 inch bite-size pieces
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1 cup calabaza squash
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1/4 pound pork belly or pork shoulder, chopped
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2 cloves garlic, crushed (shell off)
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1/4 cup pounded ginger
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3 - 4 tablespoons anchovy sauce or fish sauce
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Salt, to taste
Directions
- Heat oil in a large pot over medium heat.
- Cook the pork until golden brown.
- Add in ginger and garlic, then stir in with pork for one minute. Make sure your garlic doesn’t brown or burn.
- Add in the tomato and onion. Stir until the onion starts to sweat (about three to five minutes).
- Add in the rest of the vegetables. Make sure to add your bitter melon last. Do not stir.
- Add in your anchovy or fish sauce with a couple of pinches of salt.
- Place the lid on top and let your pot simmer, for about five to seven minutes.
- Once the pot starts to simmer, lightly stir everything around. Tip: Instead of stirring, place a towel over your closed pot. Make sure the lid is fully closed tight and shake the pot, mixing everything together.
- Continue cooking until the vegetables are all al dente to the touch.
- Turn off your heat, leave the pot on the stove and allow the everything to cook from the residual heat. Leave the lid a little bit open (about 1/2 inch). Let it sit there for about five to ten minutes.
- Serve and enjoy!
