Recipe courtesy of Corinne Domingo and Carlita Domingo


  • Yield: Serves 4-6
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2 tbsp vegetable oil

3 garlic cloves, crushed

4 thin slices ginger root

1/2 cup onion, chopped

1 lb lean pork, sliced thinly

1 tomato, chopped

2 tbsp bagoong alamang (fermented shrimp paste)

1/2 cup water

4-6 Asian eggplants, sliced

1-2 bitter melon

1/4 lb okra, fresh or frozen, stems removed

1/4 lb long beans, quartered


  1. Slice bitter melon lengthwise; remove seeds and white center. Slice in 2-inch pieces. Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add tomatoes and bagoong alamang, and cook for 5 minutes. Add water and bring to boil. Stir in eggplant, bitter melon, okra and long beans. Simmer for 15 minutes or until tender, stirring occasionally. Salt to taste.
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