Ginataang Ampalaya

Bitter melon cooked in coconut milk with shrimp, pork, and malunggay leaves.

Course Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 336kcal

Cost $12-$15

Cut the ampalaya in half lengthwise. Remove the seeds and white center, then slice. For less bitterness, massage with salt and let sit for 20 minutes. Rinse well and gently squeeze out the water.
Season the shrimp with salt and pepper. Cook in a little oil over medium-high heat for about a minute per side, just until pink. Transfer to a plate.
Add the pork and a little water to the pan. Cook over medium heat until the water evaporates and the pork releases its fat. Season lightly with salt and cook until browned and slightly crisp.
Add the ginger and cook until fragrant. Add the garlic and onion, then cook until softened. Stir in the shrimp paste and cook for a minute.
Add 1½ cans of coconut milk and the chilies. Bring to a boil and cook for about 5 minutes, until slightly thickened.
Add the ampalaya and cook for about 5 minutes, until tender but not mushy.
Add the shrimp and malunggay. Cook for 1 to 2 minutes, until heated through. Add more coconut milk or water if needed, then season to taste. Turn off the heat.

Ampalaya: Use Indian or Chinese bitter melon. Salt and rinse the slices for less bitterness.
Malunggay: Fresh or frozen malunggay will work. Watercress, eggplant, or yardlong beans will also work.
Protein: Use pork, shrimp, chicken, tofu, dried fish, or smoked fish.
Coconut milk: Use full-fat coconut milk. Add water if the sauce is too thick.
Shrimp paste: Use raw or sautéed shrimp paste.
Chilies: Use long green chilies for mild heat or siling labuyo for more heat.