Pinacbet

Ingredients:

1 1/2 pound belly pork or boneless, skinless chicken
4 cloves garlic, crushed
1 1/2-inch piece ginger root, thinly sliced
3 tablespoons patis (Filipino fish sauce)
3 tomatoes, quartered
3 medium Sequa
6 long eggplants
2 large bitter-melons
1/2 pound long beans
1/2 pound winged beans

Instructions:

Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Stir in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bitter-melons into lengthwise halves. Remove seeds from bitter-melons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Enjoy with rice and a banana or mango on the side.