Yield: 4 Servings
- 1 tablespoon oil
- 1 small onion, peeled and chopped
- 2 cloves garlic clove, peeled and minced
- ½ pound pork belly, reduce 1-inch cubes
- 1 tablespoon shrimp paste
- 2 medium tomato plants, chopped
- 2 cups water
- ½ small calabasa, peeled and reduce pieces
- six to eight okra, ends trimmed
- ½ bunch lengthy beans, ends trimmed and reduce into 3-inch lengths
- 1 ampalaya (bittermelon), seeded, halved and reduce 1-inch thick
- 1 large eggplant, ends trimmed and reduce 1-inch thick
- pepper and salt to taste
- In pot over medium heat, heat oil. Add onions and garlic clove and prepare, stirring regularly, until limp and aromatic. Add pork and prepare, stirring from time to time, until meat is gently browned. Add shrimp paste and then prepare, stirring from time to time, for around three to five minutes or until shrimp paste starts to brown. Add tomato plants and prepare, mashing with back of spoon, for around a few minutes or until softened and also have released juice.
- Add water and produce to some boil. Lower heat, cover and prepare for around 15-20 minutes or until meat is tender. Increase the water in ½ cup increments when needed to keep about 1 cup of liquid.
- Add squash and prepare for around 2 minutes. Add okra, lengthy beans, ampalaya and eggplant. Still prepare for around four to five minutes or until vegetables are tender yet crisp. Season with pepper and salt to taste. Serve hot.