- a slab (250 grams) pork belly , cut into an inch cubes
- 1/8 tsp fine salt
- a cup of warm water
- 1 pc of grated matured coconut
- 450 grams squash
- 6 pcs of long yard beans
- 10 small pcs of okra
- 1 pc (150 grams) eggplant
- 1/2 cup water
- 1/8 cup of oil
- 3 cloves of finely pounded garlic
- 1 large (50 grams) red onion, halved & sliced thinly
- 1 large (50 grams) over ripe tomato, halved & sliced thinly
- 1/4 tsp cracked peppercorns
- 1/8 cup of fish sauce (patis)
- 2 pcs finger chilis
In a small bowl, put the first-two ingredients. Mix well. Stand aside.
Combine the next-two ingredients in a bowl. Mash the coconut several times. Extract the coconut cream. Set aside.
Peel and cut squash into 1-1/2" cubes. Snap long yard beans at 2" length. Remove both ends of okra. Cut into two diagonally. Cut the eggplant into four, then, quarter vertically.
In a wok, put the marinated pork belly and water. Bring to boil over medium-high fire. Stirring often. Cook until liquid evaporates. Put half of the cooking oil. Lid on. Fry until lightly brown (Be careful, at this point, the oil will splatter tremendously. When stirring, remove pan from the heat.) Remove the pork. Retain oil. Set aside.
Put the rest of cooking oil. Add garlic. Saute until golden brown. Follow with onion and tomato. Cook until limp. Put fried pork, cracked peppercorns and fish sauce. Saute until aromatic.
Put the squash. Stir-fry for a minute. Pour n the coconut cream. Cover. Bring to boil. Add the long yard beans and okra. Cook for 3-4 minutes. Put the eggplant and chilis. Lower heat to medium. Cook until done but not over cook.
Serve with steamed rice.