![\"Ampalaya](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/10\/ampalaya-con-tausi.jpg\")
<\/figure>\n\n\n\n\n\n![\"bittermelon,](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/11\/ampalaya-con-tausi-ingredients-1.jpg\")
<\/figure>\n\n\n\n![\"sliced](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/11\/ampalaya-con-tausi-pork-belly-process.jpg\")
<\/figure>\n\n\n\n![\"cooking](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/11\/ampalaya-con-tausi-process-2.jpg\")
<\/figure>\n\n\n\n![\"serving](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/10\/ampalaya-con-tausi-1.jpg\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/04\/batcho.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/10\/kultyas.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/10\/miswang-ebun-with-patola.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"\"](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2014\/08\/ginisang-sayote-4.jpg\")
\n\t\t\t\t\t\t\n\t\t\t\t\t\t![\"Ampalaya](\"https:\/\/www.kawalingpinoy.com\/wp-content\/uploads\/2024\/10\/ampalaya-con-tausi-680x680.jpg\")
<\/div>\n\n\t\t\t6<\/span> servings<\/span><\/span><\/div>\n\n\t\tIngredients<\/h3>
Ingredients<\/h3>- 3<\/span> medium<\/span> ampalaya<\/span><\/li>
- 1<\/span> pound<\/span> pork belly, cut into thin strips<\/span><\/li>
- 1<\/span> onion, peeled and chopped<\/span><\/li>
- 3<\/span> cloves<\/span> garlic, peeled and minced<\/span><\/li>
- 2<\/span> large<\/span> Roma tomatoes, chopped<\/span><\/li>
- \u00bd<\/span> cup<\/span> water<\/span><\/li>
- 1<\/span> can<\/span> tausi (fermented black beans), rinsed and drained well<\/span><\/li>
- 2<\/span> tablespoons<\/span> light soy sauce<\/span><\/li>
- 2<\/span> tablespoons<\/span> Maggi oyster sauce<\/span><\/li>
- 1<\/span> teaspoon<\/span> brown sugar<\/span><\/li>
- 1<\/span> teaspoon<\/span> cornstarch<\/span><\/li>
- salt and pepper to taste<\/span><\/li><\/ul><\/div>US Customary<\/a>Metric<\/a><\/div><\/div>\n\n \n\n\t\t
Instructions<\/h3>- Cut ampalaya lengthwise into halves. With a spoon, remove the seeds and scrape off the inner pith. Slice into \u00bc-inch thickness and place in a bowl of cold water until needed. Drain well when ready to use.<\/span><\/div><\/li>
- In a wide pan\/wok, add pork belly and cook until lightly browned and begins to render fat.<\/span><\/div><\/li>
- Add onions and garlic and cook until softened.<\/span><\/div><\/li>
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.<\/span><\/div><\/li>
- Add water and bring to a boil. Lower heat, cover, and simmer until pork is tender.<\/span><\/div><\/li>
- In a bowl, combine light soy sauce, Maggi oyster sauce, sugar, and cornstarch. Stir until smooth.\u00a0Add to pan and stir to distribute. Simmer until the sauce is slightly thickened.<\/span><\/div><\/li>
- Add ampalaya and tausi. Stir to distribute. Cover and cook until ampalaya is tender. <\/span><\/div><\/li>
- Season with salt and pepper to taste.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\t\t
Notes<\/h3>\n- Cut the ampalaya and pork belly into uniform, even slices to ensure they cook evenly.<\/li>\n
- Keep stirring to a minimum and avoid overcooking the ampalaya to preserve its bright color and slight crunch; this also helps reduce the bitter taste.<\/li>\n<\/ul><\/div><\/div>\n\n\t\t<\/div>
Video<\/h3>
- 3<\/span> medium<\/span> ampalaya<\/span><\/li>
- 1<\/span> pound<\/span> pork belly, cut into thin strips<\/span><\/li>
- 1<\/span> onion, peeled and chopped<\/span><\/li>
- 3<\/span> cloves<\/span> garlic, peeled and minced<\/span><\/li>
- 2<\/span> large<\/span> Roma tomatoes, chopped<\/span><\/li>
- \u00bd<\/span> cup<\/span> water<\/span><\/li>
- 1<\/span> can<\/span> tausi (fermented black beans), rinsed and drained well<\/span><\/li>
- 2<\/span> tablespoons<\/span> light soy sauce<\/span><\/li>
- 2<\/span> tablespoons<\/span> Maggi oyster sauce<\/span><\/li>
- 1<\/span> teaspoon<\/span> brown sugar<\/span><\/li>
- 1<\/span> teaspoon<\/span> cornstarch<\/span><\/li>
- salt and pepper to taste<\/span><\/li><\/ul><\/div>
US Customary<\/a>Metric<\/a><\/div><\/div>\n\n \n\n\t\tInstructions<\/h3>
- Cut ampalaya lengthwise into halves. With a spoon, remove the seeds and scrape off the inner pith. Slice into \u00bc-inch thickness and place in a bowl of cold water until needed. Drain well when ready to use.<\/span><\/div><\/li>In a wide pan\/wok, add pork belly and cook until lightly browned and begins to render fat.<\/span><\/div><\/li>Add onions and garlic and cook until softened.<\/span><\/div><\/li>Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.<\/span><\/div><\/li>Add water and bring to a boil. Lower heat, cover, and simmer until pork is tender.<\/span><\/div><\/li>In a bowl, combine light soy sauce, Maggi oyster sauce, sugar, and cornstarch. Stir until smooth.\u00a0Add to pan and stir to distribute. Simmer until the sauce is slightly thickened.<\/span><\/div><\/li>Add ampalaya and tausi. Stir to distribute. Cover and cook until ampalaya is tender. <\/span><\/div><\/li>Season with salt and pepper to taste.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\t\t
Notes<\/h3>
- \n
- Cut the ampalaya and pork belly into uniform, even slices to ensure they cook evenly.<\/li>\n
- Keep stirring to a minimum and avoid overcooking the ampalaya to preserve its bright color and slight crunch; this also helps reduce the bitter taste.<\/li>\n<\/ul><\/div><\/div>\n\n\t\t<\/div>
Video<\/h3>
- 1<\/span> pound<\/span> pork belly, cut into thin strips<\/span><\/li>