When we think of cooking ampalaya (bitter gourd), we think of cooking it alongside beef strips which we often call it Amplaya con Carne, meaning stir fried beef strips and ampalaya with oyster sauce. My ampalaya recipe for today makes it a little different because instead of combining it with beef strips, I put Lechon Kawali on it. It's the same nutritional value that you get from ampalaya and goodness and sinful indulgence in lechon. Now check the recipe here.
Ingredient:
1 medium size Amplaya (Bitter Gourd) sliced
1 medium size carrots
2 tbs minced garlic
2 tbs minced onion
1 egg
500 grams Liempo for Lechon Kawali
Oil for deep frying the Liempo
Salt and pepper to taste
Procedure in cooking Lechon Kawali
- Bring to a boil 500 grams of Liempo and simmer for 30-45 minutes or until meat is tender, then season with salt and pepper.
- Once it's tender, remove from the water and prepare for deep frying, once cooked and crunchy, sliced according to your per serving preference, set aside.
- On another pan, saute garlic, onion followed by ampalaya and egg.
- Season with salt and pepper.
- Turn off the heat right away to retain the freshness.
- Prepare to plate it by putting the lechon kawali on top of the ampalaya and some mint herbs on top.
- Serve and Enjoy! Loveat!
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