Guinisang Ampalaya (Sauteed Bitter Melon)

When I was little I never liked Ampalaya (bitter melon) because of the bitter taste. But I remember my mom had a way of somewhat eliminating some of the bitterness so my siblings and I will eat it. She sprinkled the sliced bitter melon with enough salt and sort of carefully massaging them for few seconds to make them sweat. Then she would rinse off the salt thoroughly and throws out the bitter juice secreted from the process. When I got older, I just developed the taste for it and it became one of the favorite vegetables I eat. We usually use bitter melon in Pinakbet and Guinisang Ampalaya (Sauteed Bitter Melon). This is how I make my Guinisang Ampalaya based from my recollection of how my mom did it and just added my own twist. My British hb loves eating this dish too ;-)

GUINISANG AMPALAYA

INGREDIENTS
2 medium pieces of Ampalaya, sliced thinly
1/2 lb ground pork
1/2 cup chicken broth
2 pcs tomatoes, cubed
1 medium onion, sliced
2 cloves of garlic, minced
2 eggs, beaten
salt and pepper to taste
1 tbsp vegetable oil

PROCEDURE
1. Saute garlic, onion, and tomatoes until tender for about 3 minutes.
2. Stir in ground pork, add salt and pepper and cook until meat is tender.
3. Add the bitter melon and broth and cook for another 2 to 3 minutes making sure not to overcook the bitter melon.
4. Pour in the beaten eggs in a swirling motion and carefully stir to incorporate in the meat and vegetable.
5. Serve with steamed rice.