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Ingredients
- 500 g pork belly
- 800 g calabaza squash
- 160 g okra
- 300 g eggplant
- 200 g bitter gourd or ampalaya
- 135 g sitaw or snake beans
- 215 g tomatoes
- 15 g garlic
- 60 g onion
- 4 long red and green chilies
- 2 Tbsp bagoong
- 1 Tbsp oyster sauce (optional)
- About 1 tsp salt
- About ½ tsp black pepper
- 1 Tbsp cooking oil (optional)
- About 400 ml water
How to Make It
- Season the sliced pork belly lightly with salt and black pepper.
- Heat a large pot over medium heat. Add the pork belly and cook until the fat renders and the edges are lightly browned. Add a small amount of oil if the pork is too lean.
- Add the minced garlic and sauté briefly until fragrant. Add chopped onion and cook until softened.
- Stir in the bagoong and cook for about 1 minute. Add the tomatoes and continue cooking until they soften and release their juices.
- Pour in the water and add the oyster sauce, if using. Mix well, cover, and simmer for 25 to 35 minutes, or until the pork is tender.
- Add the kalabasa and gently mix it into the sauce. Cover and cook for 5 to 7 minutes, or until it begins to soften.
- Add the sitaw and cook for another 3 to 4 minutes.
- Add the eggplant, followed by the okra and siling haba. Gently mix, cover, and cook for another 2 to 3 minutes.
- Add the ampalaya last. Cover and cook for 2 to 3 minutes, or until all the vegetables are tender but not mushy.
- Taste and adjust the seasoning with salt and black pepper as needed.
- Serve with hot rice and enjoy!
Kubo Tips
- Go easy on the salt at the beginning because the bagoong may already be salty.
- Add the vegetables in stages, starting with the ones that take longer to cook. Add the ampalaya last to keep its bitterness balanced and prevent the vegetables from becoming mushy.