24 piecesChinese long string beans, cut into 2 inch long
6okra, trimmed, sliced into 1/2 inch rounds
1Japanese eggplant, sliced into rounds
3cupsbutternut squash
1bittermelon,cut lenthwise, discard core and seeds, sliced into half rounds
2tbsp"bagoong" or sauteed' shrimp paste
Instructions
in a wok or saute pan, heat oil over medium heat. Add the pork belly, cook, stirring often until brown, about 10 minutes. Transfer to a plate. In the same pan, add the garlic and onion, cook, stirring constantly, until fragrant, about five minutes. Then add the tomatoes, cook, stirring occasionally, until soft, about 3 minutes.
Add back the pork, along with ginger, fish paste. Stir to combine. Then add the squash and water. Cover with lid and cook until squash is soft, about 5 minutes.
Add the rest of the vegetables along with the shrimp paste. Stir to combine. Reduce the heat to medium low. Cook for another 4 minutes. Remove from heat. Divide among bowls. Serve with steamed rice.