About this recipe:This Filipino-inspired dish combines pork loin, prawns, tomatoes, courgettes, aubergine, okra, green beans and bitter melon. Serve with freshly cooked rice for a substantial meal.
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chopped
225g pork loin, chopped
225g raw prawns, peeled and deveined
salt and pepper to taste
1 tomato, chopped
115g courgette, seeded and cut into bite-size pieces
115g aubergine, cut into bite-size pieces
115g fresh okra, ends trimmed
115g fresh green beans, trimmed
1 small bitter melon, cut into bite-size pieces
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat the oil in a large saucepan over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the prawns into the mixture; season with salt and pepper. Continue cooking until the prawns turn pink, about 5 minutes. Add the tomato to the pan, cover and let cook 5 minutes. Stir the courgette, aubergine, okra, green beans and bitter melon into the mixture; cover and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.
Bitter melon can be purchased in Indian/South Asian speciality stores.