INGREDIENTS:
- 200 g pork belly, thinly sliced
- 1/2 pc small butternut squash
- 1 pc large ampalaya, sliced
- 2 cups chicken stock
- 1 pc onion, finely chopped
- 6 cloves garlic, chopped
- 1 pc tomato, chopped
- Patis, to taste
- Ground black pepper, to taste
- Cooking oil
HOW TO COOK:
- Pour and heat the oil in a wok.
- Sauté the garlic and onions.
- Add- in the pork and brown on all sides until crispy.
- Add- in the tomato and cook for 2 minutes.
- Add- in the chicken stock and the squash and cook for 15 to 20 minutes or until squash starts to disintegrate.
- Add- in the ampalaya then cook for 5 more minutes or until ampalaya is cooked.
- Season with patis and ground black pepper.
- Transfer to serving plate. Enjoy!
Tips:
To reduce the bitterness of the ampalaya, soak it in water with salt at least for 6 hours (replace the water halfway). When ready to use, drain completely and press to extract excess water.
IMAGE: roundjuan.com
Also try: Ilocano Insarabasab
