​
​Relyenong Ampalaya
​Recipe shared by Bernadette Lavin
​

​Bernadette was featured at GMA for KAPUSO MO, JESSICA SOJO in
January 5, 2014 cooking Relyenong Ampalaya Recipe which was
​discovered via PinoyCookingRecipes after sharing her recipe here.

INGREDIENTS:

• 1 kilo ground pork
• 4 cloves crushed and chopped garlic
• 1 large white onion, chopped
• 2 to 3 large red bell peppers, chopped coarsely
• 1/4 cup raisins, chopped
• 1/2 tsp ground black pepper
• 1 tsp iodized salt (or 1/8 cup fish sauce)
• 1 sachet Maggi Magic Sarap or seasoning of choice
• 5 large Ampalaya
• generous amount of salt for brine
• 4 eggs, beaten

​

​PROCEDURE: 

• Wash ampalaya, cut in the middle crosswise. If ampalaya is too long, cut into 2" to 3" sections. 
• Scrape core with spoon. Rub insides with rock salt, add a generous amount of rock salt (about a handful) and cover with water. Let stand 15 to 20 mins. Rinse thoroughly and set aside.
• In skillet, saute garlic and onion. 
• Add in pork and continue stirring until pork changes color or browns. 
• Season with pepper, salt (or fish sauce), and Magic Sarap. Let simmer until juices dry. 
• Add in bell pepper and raisins. Stir. Let cook 5 to 10 mins. Set aside and let cool.
• When pork mixture has cooled, add beaten eggs. Stuff pork mixture into ampalaya.

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​Three Ways of Cooking Relyenong Ampalaya:
1. fried till brown at ends and ampalaya is tender 
2. baked for 25 minutes at 375 degrees3. steamed 10-15 minutes, stuffed then turbo-broiled at 170 degrees 15 minutes.
Serve with mayo-catsup mixture for sauce.
​

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​You might also like:

Ampalaya con Carne

Escabeche

Ginisang Upo

Bulalo

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