Ginisang ampalaya is a simple, budget-friendly Filipino dish made with bitter melon, ground pork, and scrambled eggs.
It's easy to make and goes well with rice for an everyday meal.
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Ingredients You'll Need
Notes and Substitutions
- Ampalaya (bitter melon): Choose firm, green ones without soft spots. If you like it less bitter, salt the slices for about 15 minutes, then rinse well and gently squeeze out the extra water.
- Ground pork: You can use ground chicken or beef, shrimp, or tofu instead. Each gives the dish a slightly different flavor, so use what you like or have on hand.
- Tomatoes: Use ripe tomatoes. Cook them down until soft and starting to caramelize for more flavor.
How to Make Ginisang Ampalaya
Step 1: Prepare the sauce
In a bowl, combine:
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- ½ cup water
Mix and set it aside.
Step 2: Brown the pork
Heat a wok or large pan over medium heat.
Add 8 ounces of ground pork and a little water. Break up the pork as it cooks.
Once the water evaporates, let the pork brown in its own fat. Add a little oil if the pan looks dry.
Season lightly with salt and pepper, then push the pork to one side.
Step 3: Sauté the aromatics
Add 1 small onion (finely chopped) and 4 garlic cloves (minced).
Cook until softened, then add 2 ripe tomatoes (chopped).
Cook until the tomatoes break down and start to caramelize.
Add a little oil if the pan looks dry. Stir everything together.
Step 4: Cook the ampalaya
Add 2 medium ampalaya (thinly sliced) and toss it with the pork and tomatoes.
Cook for about 3 minutes, until it starts to soften but still has a little crunch.
Step 5: Add the eggs
Push the ampalaya to the sides to make room in the center.
Add a little oil, then pour in 3 beaten eggs.
Let the eggs begin to set, then gently stir to scramble them.
Fold them into the ampalaya while they're still soft - they'll finish cooking with the sauce.
Step 6: Add the sauce
Stir the sauce again before pouring it into the pan, since the cornstarch can settle at the bottom.
Toss everything together and let the sauce simmer until it thickens.
Taste and add salt or pepper if needed, then turn off the heat.
Serve and enjoy your ginisang ampalaya with steamed white rice or sinangag!
Recipe FAQs
Ginisa means sautéed, and ampalaya means bitter melon. It's a Filipino dish made by cooking sliced bitter melon with garlic, onion, and tomatoes. Eggs are usually added, and this version also has ground pork.
Remove the seeds and white pith, then toss the sliced ampalaya with salt. Let it sit for about 15 minutes, rinse well, and gently squeeze out the extra water. This can reduce the bitterness, though ampalaya will still have some bitter taste.
Yes. You can leave the eggs out. You can keep the ground pork or use shrimp, tofu, or another protein instead.
More Ampalaya Recipes
- Ampalaya salad: Thinly sliced ampalaya, onion, and tomatoes with a vinegar dressing.
- Pinakbet: Mixed vegetables, including ampalaya, cooked with shrimp paste.
- Ampalaya con carne: Sliced ampalaya stir-fried with beef in a savory sauce.
- Stuffed ampalaya: Ampalaya filled with ground meat, then cooked in a sauce.
- Ginataang ampalaya: Ampalaya cooked in coconut milk with shrimp, fish, or pork.
- Ampalaya atchara: Pickled ampalaya in a sweet and tangy vinegar mixture.
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📖 Recipe
Ginisang Ampalaya
Equipment
- Wok or wide pan
Ingredients
- 2 medium ampalaya halved, seeded, and thinly sliced
- 8 ounces ground pork
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 ripe tomatoes chopped
- 3 eggs beaten
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- ½ cup water more as needed
- Salt and pepper to taste
- Neutral oil
Instructions
- Mix the soy sauce, oyster sauce, cornstarch, and ½ cup water in a small bowl. Set aside.
- Heat a wok or large pan over medium heat. Add the pork and a little water, breaking up the pork as it cooks. Once the water evaporates, let it brown, adding a little oil if needed. Season lightly with salt and pepper, then push to one side.
- Add the onion and garlic, then cook until softened. Add the tomatoes and cook until soft and starting to caramelize. Stir everything together.
- Add the ampalaya and cook for about 3 minutes, until slightly softened.
- Push everything to the sides. Add a little oil to the center, then pour in the eggs. Let them begin to set, then gently scramble and mix with the ampalaya.
- Stir the sauce again, then pour it into the pan. Toss and simmer until thickened. Taste and adjust the seasoning, then serve with rice.
Notes
- Ampalaya: Choose firm, green ones. For less bitterness, salt the slices for 15 minutes, rinse well, and gently squeeze out excess water.
- Ground pork: Substitute ground chicken or beef, shrimp, or tofu.
- Tomatoes: Use ripe ones and cook until soft and starting to caramelize.
Babes says
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Wishing you all the best and hope you don’t tire sharing your God-given gift and talent. God bless.
Nora Reyes says
Hello Babes,
Thank you so much for your kind words! It means a lot to hear that you've been enjoying the recipes and that they've turned out well for you. I truly appreciate your support and encouragement. It’s messages like yours that keep me inspired to continue sharing. Wishing you all the best! Take care and God bless!
Melanie says
This is the best ginisang ampalaya. Thank you for sharing!
Nora Reyes says
Hi Melanie, It's always my pleasure! Glad you liked it.