SAUTEED AMPALAYA

1/2 kilo ampaiaya
100 grams fresh shrimps (shelled) 100 grams pork belly, small cubes
1 onion sliced
2 tomatoes, sliced
3 cloves garlic crushea
1/4 CUP miso
2 tbsp. patis
1_ tsp. vetsin
2 tbsp. cooking oil 1 cup water

Before preparing the ingredients, cut ampalaya into thin, diagonal slices. Soak in water with a little salt. When about to be sauteed, stir and rinse 2 times (to lessen the bitter taste). Drain. Do not squeeze.
Saute`garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso. Saute for 3 minutes and pour in 1 cup water with
shrimp juice. To avoid curdling of shrimp juice, keep stirring till it boils. Let boil for 5 minutes, then, add ampalaya. Sprinkle with vetsin and cover. Avoid stirring to prevent sauce from becoming bitter. Do not overcook the ampalaya.