2 large-sized bitter melon (ampalaya) ½ lb ground pork (giniling na baboy) 1 large red bell pepper ½ medium onion 2 medium cloves of garlic 1 tsp salt (to sweat ampalaya) ¼ tsp salt to season ⅛ tsp ground black pepper 2 tbsp soy sauce 2 tbsp vegetable oil
Wash ampalaya with water. Trim the ends using a knife. Cut in half lengthwise to expose the seeds.Remove the seeds by running your thumb from top to bottom of every halved ampalaya.Slice into ⅛ inch thick. Place ampalaya slices in a colander or a strainer.Sprinkle with a teaspoon of salt. Mix with your clean hand to distribute the salt evenly. Set aside for at least 15 minutes.Wash bell pepper and remove the seeds. Slice into strips, about ⅛ inch thick.Peel the onion and slice thinly. Peel the garlic and mince.After 15 minutes has passed, rinse ampalaya under cold running water while squeezing gently to wash away the salt and remove the bitterness. Drain excess water.Heat up a large pan over medium-high heat and add the oil. Saute onions and garlic about 2 minutes.Add ground pork and sauté for 5 minutes until it turns light brown.Throw in bell peppers and sauté for 3 minutes until slightly wilted.Add ampalaya and sauté for about 10 minutes until softened.Season with soy sauce, salt, and ground black pepper. Mix well.Saute for an additional 5 minutes until thoroughly cooked.Serve hot and enjoy your ginisang ampalaya with pork giniling!