Pinacbet

• 1 1/2 lb belly pork
• 4 cloves garlic, crushed
• 1 1/2-inch piece ginger root, thinly sliced
• 3 tablespoons patis
• 3 tomatoes, quartered
• 3 medium sequa
• 6 long eggplants
• 2 large bittermelons
• 1/2 lb long beans
• 1/2 lb winged beans

Cut pork into 2 x 1/2-inch pieces. In a large sauce pot, fry pork until crisp; drain fat. Add garlic, ginger, and patis; cook for 1 minute. Slip in tomatoes and cook until a sauce is formed. Remove ridges from sequa. Cut sequa, eggplants, and bittermelons into lengthwise halves. Remove seeds from bittermelons. Cut vegetables into 2-inch pieces; add to pork mixture. Cover and cook over medium heat for 10 minutes. Toss vegetables in pot. Lower heat and cook, uncovered, for 10 more minutes. Makes 6 servings.