This rich Binagoongang Ampalaya sa Gata balances creamy coconut milk, savory bagoong, pork belly, and the clean bitterness of ampalaya.
1 hour 10 minutes · Serves 4
Ingredients for Binagoongang Ampalaya sa Gata
2 medium bitter gourds, sliced
500 g pork belly, cubed
3 tablespoons bagoong alamang
800 ml coconut milk, divided
1 white onion, sliced
6 cloves garlic, minced
1/2 teaspoon cayenne pepper
Freshly ground black pepper, to taste
1/2 cup vinegar
Salt, for rubbing and seasoning
Oil, for sautéing
1 cup water, for soaking
How to cook Binagoongang Ampalaya sa Gata
1.Rub the sliced bitter gourd generously with salt, then soak it in a mixture of 1/2 cup vinegar and 1 cup water for 30 minutes. Drain, rinse well under running water, and set aside.
2.Heat oil in a wok over medium-high heat and brown the pork belly pieces on all sides.
3.Add garlic and onion, then sauté until the onion softens. Stir in the bagoong and cook until aromatic.
4.Pour in 500 ml coconut milk and bring to a boil. Lower to a simmer and cook for about 20 minutes, or until the pork is tender.
5.Push the pork to the sides of the wok and place the bitter gourd in the center. Do not stir; cover and simmer over medium-high heat for 10 minutes.
6.When the coconut milk looks thick and oily, add the remaining coconut milk and cayenne pepper. Simmer for 5 minutes more.
7.Season with freshly ground black pepper and salt as needed, then serve hot.
