Ginisang Ampalaya (Egg-Free)

Instructions

1. 1Slice the 2 medium bitter melon thinly into rounds about 0.3175 cm thick. Place the sliced bitter melon in a bowl and cover with water, adding 1 tablespoon of salt. Let it soak for 15 minutes to reduce bitterness, then drain and rinse the bitter melon thoroughly under cold water.
2. 2Peel and thinly slice the 1 medium onion. Peel and mince the 3 cloves garlic. Wash and thinly slice the 1 medium tomato.
3. 3Heat the 2 tablespoons of oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sliced onion and minced garlic and cook, stirring frequently, for 2-3 minutes until the onion is softened and the garlic is fragrant.
4. 4Add the 1 medium tomato to the skillet and cook for another 1-2 minutes until it begins to soften. Add the about 225 g ground pork to the skillet. Break up the pork with your spoon and cook, stirring occasionally, for 5-7 minutes, until the pork is browned and no longer pink. The internal temperature of the pork should reach 71°C.
5. 5Add the rinsed bitter melon and 1 tablespoon of fish sauce to the skillet. Stir everything together well. Continue to cook, stirring occasionally, for 5-8 minutes, until the bitter melon is tender-crisp. You should see it turn a brighter green and become slightly translucent.
6. 6Serve the Ginisang Ampalaya hot with rice.

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