Filipino Shrimp and Pork with Ampalaya Recipe
Ingredients:
- 8-ounces shrimp or prawns
- 8-ounces pork, cut into thin slices
- 2 medium onions, chopped
- 5 garlic cloves, chopped
- 1/2 cup white vinegar
- 5 medium tomatoes, peeled and chopped
- 2 ampalaya (bitter melons)*
How to cook Filipino Shrimp and Pork with Ampalaya:
- Cut the bitter melons in half lengthwise. Scoop out the seeds and discard. Cut green portion crossways into thin slices.
- Boil shrimp or prawns and then peel and devein them. Reserve the cooking stock.
- Cut pork into thin slices. Heat just enough oil in a pan to brown the onion and garlic. Add pork and fry.
- Add tomatoes and cook until they are reduced to a pulp. Add shrimp and 1 cup of the reserved stock.
- Stir until mixture returns to a boil. Add vinegar and simmer for a few minutes; add bitter melon.
- Cook until the melon is tender. Season with salt and pepper, to taste.
- Serve the Filipino Shrimp and Pork with Ampalaya hot with steamed rice.
Note:
The Filipino Shrimp and Pork with Ampalaya recipe easy to prepare and so good!
Tip:
You can substitute spinach or watercress for the bitter melon.
This recipe for Filipino Shrimp and Pork with Ampalaya serves/makes: 4
The Filipino Shrimp and Pork with Ampalaya recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Shrimp
Preparation Method: Poached/Simmered
Cuisine: Filipino