Ginisang Ampalaya with Pork Giniling
Savory ground pork sautéed with garlic, onions, and ripe tomatoes, then combined with thinly sliced ampalaya prepared to reduce bitterness while keeping its crisp texture. Seasoned with fish sauce and ground black pepper, and served warm with steamed white rice.
Servings: 4 people
Calories: 445kcal
Cost: $
Equipment
- 1 Mixing bowl For salting the ampalaya
- 1 Colander For rinsing and draining the ampalaya
- 1 Wide pan with lid For sautéing and simmering
- 1 Spatula For breaking up the ground pork
Ingredients
Instructions
- Place the sliced ampalaya in a mixing bowl. Sprinkle generously with rock salt and toss until evenly coated. Let it stand for 15 minutes to draw out some of the bitterness and excess moisture.2 pieces large ampalaya (bitter gourds), rock salt
- Rinse the ampalaya thoroughly with water 2 to 3 times to remove the salt. Drain well and set aside.2 pieces large ampalaya (bitter gourds)
- Pour the cooking oil into a pan over low heat. Add the garlic while the oil is still warming up and sauté gently until it turns light golden brown.3 tablespoons cooking oil, 6 cloves garlic
- Add the onion and continue sautéing until softened. Stir in the tomatoes and cook until they soften and begin to break down.1 piece onion, 2 pieces tomatoes
- Add the ground pork. Let it cook briefly before breaking it apart with a spatula. Continue sautéing until the pork turns light to medium brown and separates into small, even pieces.1 lbs ground pork
- Pour in the water and stir. Cover the pan and let the mixture simmer for 10 minutes, or until the pork is fully cooked and the liquid has reduced slightly.1/2 cup water
- Season with fish sauce to taste. Stir to distribute the seasoning evenly.fish sauce (patis)
- Add the drained ampalaya. Gently toss with the ground pork and sauce until evenly combined. Cook for about 3 minutes to keep the ampalaya slightly crisp and bright green. Cook a little longer if a softer texture is preferred.2 pieces large ampalaya (bitter gourds)
- Season with ground black pepper. Taste and adjust the seasoning as needed.ground black pepper
- Transfer to a serving plate and serve warm with steamed white rice. Share and enjoy!
Video
Notes
Choosing ampalaya – Pick gourds that are pale green with wide, smooth ridges. These are milder than the dark green, narrow-ridged ones and need less salting.
Trimming – Scrape away every bit of the white pith along with the seeds. The pith holds most of the bitterness, so a clean cavity makes a big difference before the salt even goes on.
Squeezing – After the final rinse, press the slices gently between your palms to wring out extra water. Drier slices sear instead of steam when they hit the pan.
Storage – Refrigerate leftovers in a covered container for up to 3 days. Reheat briefly in a pan over medium heat; the ampalaya softens a little but the flavor holds.
Scaling – When doubling, cook the pork in a wide pan and add the ampalaya in two batches so it stays in contact with the heat and keeps its snap.
Nutrition
Serving: 325g | Calories: 445kcal | Carbohydrates: 12g | Protein: 21g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 820mg | Potassium: 650mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg