Binagoongang Ampalaya sa Gata is a Filipino dish made out of bitter gourd, pork belly and fermented shrimp paste sauteed in garlic and onions then cooked in coconut milk.
- 2 pcs medium sized bitter gourd, sliced
- 500g pork belly, cubed
- 3 tbsp bagoong alamang (fermented shrimps)
- 800 ml coconut milk
- 1 white onion, sliced
- 6 cloves garlic, minced
- 1/2 tsp cayenne pepper
- freshly ground black pepper
- 1/2 cup vinegar
- Generously rub bitter gourd with lots of salt then soak them in a 1/2 cup vinegar and 1 cup water solution for 30 minutes. Drain and rinse with running water then set aside.
- In a wok add oil then brown pork pieces.
- Add garlic and onion then sauté until onions are soft.
- Add bagoong and stir until fragrant.
- Add 500ml of coconut milk and bring it to a boil, simmer for 20 minutes or until pork is tender.
- Bring the pork pieces on the side of the wok then place the bitter gourd in the centre. Do not stir then cover wok and simmer in medium high heat for 10 minutes.
- At this stage coconut milk will be oily and thick, pour the remaining coconut milk and cayenne then simmer for 5 more minutes.
- Season with freshly ground black pepper then serve.