- 2 tbsps oil
- 1 slab (200-250 grams) pork belly, cubed
- 1/2 tsp iodized coarse salt
- 1/4 tsp ground black pepper
- 4 cloves garlic, finely pounded
- 2 medium (70 grams) red onion, halved & thinly sliced
- 2 large (100 grams) red plump tomatoes, halved & thinly sliced
- 2 tbsps fish sauce
- 3 tbsps Ginataang Alamang (recipe here)
- 2 slices (750 grams) squash, cut into 2" cubed with the skin on
- 12 pcs string beans (sitaw)
- 1o small pcs okra
- 1-3/4 cup rice wash or water
- 1/2 tbsp white sugar
- 2 small pcs (180 grams) eggplant (talong), quartered & cut into 2" length
In a large wok, put the oil, pork, salt and pepper. Stir-fry until pork turns light brown in color. Be careful the oil will definitely splatter while you do this step. When done, remove from pan the pork. Retain the oil. Add the garlic. Saute until golden brown. Follow with onion and tomatoes. Saute until limp. Pour in the fish sauce. Cook until it dries up.
Put the ginataang alamang, squash, string beans and okra. Mix. Cover. Cook for 3 minutes.
Add rice wash. Mix well. Cover again. Cook for 5 minutes.
Lastly, sprinkle the sugar. Put the eggplant. Mix again. Lid on. Cook for another 5 minutes.
Serve with fried fish and freshly cooked rice.