Pinakbet No. 2

• ¼ lb. pork butt
• 2 small pieces garlic, mashed
• ½ medium round onion, sliced
• 3 tbsp. bagoong
• 5 very ripe tomatoes
• 1 tsp. salt
• 4 eggplants (tarong)
• 2 bittermelon (paria or ampalaya)
• 1 cup long beans (utong)
• 1-2 sponge squash (kabatiti)
• ½ cup water (if sauce too dry)

Prepare the eggplants and bittermelon by cutting and dividing into four parts. Cut beans into two-inch pieces. Slice pork into small pieces (chop suey way). Brown pork in pot. Add salt. Remove excess fat. Brown garlic with pork. Add tomatoes, onions and bagoong. Saute pork until done. Add vegetables. Simmer. Do not open pot or stir vegetables. Shake pot at intervals to prevent burning or sticking. Add water if sauce gets too dry, but it should not be soupy. Cook until vegetables are done.