Featured in the Honolulu Star-Advertiser on October 19, 2016.




  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed
  • 4 thin slices fresh ginger
  • 1/2 cup onion, chopped
  • 1 pound pork tenderloin, thinly sliced
  • 1 tomato, chopped
  • 2 tablespoons bagoong alamang (fermented shrimp paste)
  • 1/2 cup water
  • 6 Japanese eggplants, sliced
  • 2 bitter melon, cut lengthwise, seeds and white center removed, then sliced in 2-inch pieces
  • 1/4 pound okra, fresh or frozen, stems removed
  • 1/4 pound long beans, quartered


Heat oil in large pot. Saute garlic, ginger, and onions until tender. Add pork and saute until browned. Add chopped tomato 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. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
260 calories, 9 g fat, 1.5 g saturated fat, 40 mg cholesterol, 550 mg sodium, 23 g carbohydrate, 7 g fiber, 5 g sugar, 23 g protein


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