Bitter Melon con Sisig (Ampalaya / Bitter Gourd)

I just recently learned to eat Ampalaya. I could never stand the bitterness before. Some homecooks are able to remove the bitterness very well, not yet an expert but here’s how. I do like this combination with sisig (Filipino favorite made of pork parts), I need meat to be able to eat Ampalaya. Lol


  1. 1/2-1 small bitter melon/gourd, sliced thin
  2. 100-200 g fresh pork sisig
  3. 1/2 small red onion, diced
  4. 5 garlic cloves, minced
  5. 1 Tbsp oil
  6. 1-2 fresh eggs
  7. 1 small tomato, chopped with juices
  8. 1 dash Knorr or soy seasoning
  9. to taste Salt & pepper
  10. 1 pan boiling water
  11. 1 handful fine salt


  1. Prep first by lightly massaging the sliced gourd in salt in a container then set aside for 30 minutes. Be generous with the salt if you want to lessen the bitterness.

  2. After 30 minutes pour out the liquid from the gourd container and wash away the salt in running water. Lightly squeeze out excess moisture and drop in your pan of boiling water. Bring back to a boil then drain and set aside

  3. In a pan, saute grlic and onions in oil until fragrant. Then add your pork sisig meat. Season with knorr as you saute.

  4. Leave it to cook. When it starts sticking to the pan, it’s ready. Add your sliced tomato and juices. Mix well.

  5. Lightly squeeze excess moisture out then drop in your gourd/ampalaya to your cooked sisig. Mix lightly, cook a few minutes before adding your egg.

  6. I like eggs, so I added 2. It can be right off from the shell. Keep mixing/flipping with your spatula until the eggs cook. Season with salt and pepper to taste. Serve hot.

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