Sauteed Ampalaya Fruit

Ginisang ampalaya is one of those Filipino dishes that separates the brave from the timid. Bitter melon has a bold, sharp bite that softens beautifully when sauteed with pork, shrimp, tomatoes, and a generous splash of patis (fish sauce).

The trick to taming the bitterness? Slice the ampalaya thin and don’t overcook it. You want it tender but still holding its shape, with just enough bite to stand up against the rich pork and briny shrimp. The beaten eggs stirred in at the very end bind everything together into a comforting, savory jumble.

This is ulam through and through. Serve it piping hot over a mound of steamed rice and let the sauce soak in.

Chef Tips

• Soak sliced ampalaya in salted water for 10 to 15 minutes before cooking to draw out extra bitterness. Rinse and squeeze dry.
• Cook the pork until it renders some fat before adding the shrimp. The shrimp only needs a couple minutes and gets rubbery if overdone.
• Add the eggs last and stir just once or twice. You want soft curds mixed through, not a scrambled egg stir-fry.
• Patis quality matters. A good Filipino fish sauce (like Rufina or Datu Puti) gives a rounder, less harsh saltiness.

Variations

• Skip the pork for a lighter version and double the shrimp.
• Add sardines instead of shrimp for a pantry-friendly weeknight meal.
• Toss in a handful of sliced green beans or winged beans for extra crunch and color.