Ginisang Ampalaya

Name: Ginisang Ampalaya
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 medium bitter melon, sliced thinly; 1 tsp salt; 2 tbsp vegetable oil; 4 garlic cloves, minced; 1 small yellow onion, chopped; 2 medium Roma tomatoes, diced; 1/2 lb ground pork; 1/2 tsp black pepper, ground; 2 large eggs, beaten

A classic Filipino stir-fry of thinly sliced bitter melon sautéed with juicy tomatoes, savory ground pork, and scrambled eggs. Pre-salting the melon softens its sharp bite for a well-balanced flavor.

35 minEasyServes 4230 cal/serving

FilipinoLunchStovetopLow CarbHigh ProteinGluten-FreeDairy-FreeNut-FreeSoy-FreeSesame-FreeAlcohol-Free

Ingredients

2 medium bitter melon, sliced thinly
1 tsp salt
2 tbsp vegetable oil
4 garlic cloves, minced
1 small yellow onion, chopped
2 medium Roma tomatoes, diced
1/2 lb ground pork
1/2 tsp black pepper, ground
2 large eggs, beaten

Instructions

1

Toss 2 medium sliced thinly bitter melon with half of the 1 tsp salt in a bowl and let sit for 10 minutes, then squeeze out the bitter liquid.
2

Heat 2 tbsp vegetable oil in a skillet over medium heat, then saute 4 minced garlic cloves and 1 small chopped yellow onion until translucent.
3

Add 2 medium diced Roma tomatoes and cook for 3 minutes until softened.
4

Add 1/2 lb ground pork, season with 1/2 tsp ground black pepper and the remaining 1 tsp salt, and cook until browned and internal temperature reaches 160°F.
5

Stir in squeezed 2 medium sliced thinly bitter melon and cook for 3 minutes until tender-crisp.
6

Pour in 2 large beaten eggs and stir gently until scrambled and fully cooked.

Questions

How long does Ginisang Ampalaya keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ginisang Ampalaya?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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