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To Make this Recipe You’Il Need the following ingredients:
2 cups leftover lechon kawali (preferably bagnet) or boiled pork belly
2 pieces talong (eggplant), sliced into 3-inch pieces
2 pieces amplaya (bitter melon), pith removed, sliced into 3-inch pieces
12 pieces okra
1/2 kalabasa (kabocha squash), peeled & cubed
1 bunch sitaw (long beans), cut into 3-inch lengths
1 thumbsize ginger, sliced into strips
1 large onion, diced
3 medium tomatoes, chopped
2 cloves garlic, minced
1/4 cup fish bagoong (anchovy), mixed with 1/2 cup water then strained before adding
1. Layer the vegetables starting with what goes on the bottom: squash, long beans, bitter melon, okra, eggplant, tomatoes, ginger, garlic and onions.
2. Add the lechon kawali (bagnet or pork belly) and bagoong mixture. Cover and bring to a boil. Lower heat and simmer.
3. Unless you’ve done it before and did the shaking the pot technique, I would recommend the traditional way of using a wooden spoon to gently stir and mix the vegetables to check for doneness.
4. Simmer until almost all liquid has been reduced.
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