Ampalaya (bitter melon) con lechon kawali

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 4
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 1 onion or 2 shallots, thinly sliced
  • 4 cloves garlic minced
  • 1/4 teaspoon grated ginger
  • 1 heaping tablespoon salted black beans
  • 2 to 3 cups thinly sliced ampalaya
  • salt to taste
  • pepper to taste
  • pinch sugar
  • 1/2 cup bone broth
  • 2 cups roast pork belly (lechon kawali)
  • Sriracha as much as you like


  • Heat the cooking oil in a frying pan.
  • Saute the onion, garlic, ginger and tausi until fragrant.
  • Add the ampalaya slices. Sprinkle with salt, pepper and a little sugar. Toss a few times.
  • Pour in the broth. Bring to the boil. Lower the heat, cover and simmer until the ampalaya slices are cooked through but not mushy. Depending on the maturity of the ampalaya, this can take anywhere from five to 10 minutes.
  • When the ampalaya is cooked and the mixture is almost dry, add the lechon kawali. Drizzle in the Sriracha. Cook, tossing often, until the meat is heated through.
  • Serve hot with rice.