Ampalaya With Ground Pork
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: Filipino
Serves: 6 servings
  • 2 lbs bitter melon (ampalaya) or about 2 large pieces
  • 1 large red bell pepper
  • ½ lb extra lean ground pork
  • ½ medium onion
  • 2 medium cloves of garlic
  • 1 tsp salt (to sweat ampalaya)
  • ¼ tsp salt to season
  • ⅛ tsp ground black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp low-sodium soy sauce
  1. Wash ampalaya and trim the ends with a knife. Cut in half lengthwise to expose the seeds.
  2. Remove the seeds by running your thumb from top to bottom of every halved ampalaya.
  3. Slice into ⅛ inch thick.
  4. Place ampalaya slices in a colander.
  5. Sprinkle with a teaspoon of salt. Mix with your hand to distribute the salt evenly. Set aside for at least 15 minutes.
  6. Wash bell pepper and remove the seeds. Slice into strips, about ⅛ inch thick.
  7. Peel onion and slice thinly. Similarly, peel garlic and mince.
  8. After 15 minutes has passed, rinse ampalaya under cold running water while squeezing gently to wash away the salt and remove the bitterness. Drain excess water.
  9. Heat up a large sauté pan over medium high heat and add the oil. Saute onions and garlic until fragrant, about 2 minutes.
  10. Add ground pork and sauté for 5 minutes until no longer pink.
  11. Throw in bell peppers and sauté for 3 minutes until slightly wilted.
  12. Add ampalaya and sauté for about 10 minutes until softened.
  13. Season with soy sauce, salt, and ground black pepper. Mix.
  14. Saute for additional 5 minutes until thoroughly cooked.
  15. Serve hot.
Recipe by Russian Filipino Kitchen at