AMPALAYA SALAD

INGREDIENTS:

•  1 teaspoon Djablo Sauce (Original or your favorite flavor)
• 3 bone-in pork belly pieces
• 1 medium ampalaya (bitter melon)
• 2 ripe tomatoes, diced
• 1 small eggplant, sliced into 2-inch pieces
• 6 pieces okra1 small onion, diced
  
• 1 tablespoon minced ginger
• A handful of potato tip leaves, trimmed
• 1 can anchovies, rinsed
• Sea salt
• Cane vinegar (like Datu Puti)
  
• Ice
  

SUPPLIES:

• Cutting board
• Knives
• Big bowl for tossing
• Serving bowl
  
  

INSTRUCTIONS:

1. Prep Vegetables:

• Cut ampalaya into ¼-inch slices and rinse with white vinegar and salt. Squeeze out excess moisture and set aside.

• Dice onions, mince ginger, and trim potato tip leaves.

• Slice eggplant into 2-inch pieces, leave okra whole, and dice tomatoes.

2. Prepare Anchovy Dressing:

• Rinse canned anchovies with water, then vinegar. Drain and toss with more vinegar, chopped chili, minced garlic, minced ginger, and a teaspoon of Djablo Sauce.

3. Blanch Vegetables:

• Boil water in a pot. Blanch potato tip leaves, okra, and ampalaya for 1-2 minutes each. Immediately submerge in an ice bath to keep them vibrant and crisp.

4. Assemble Salad:

• In a large salad bowl, gently tease apart potato tip leaves. Add prepared ampalaya, eggplant, okra, onions, and tomatoes.

• Toss everything with salt, cane vinegar, and a heaping teaspoon of Djablo Sauce.

5. Serve:

• Transfer to a serving bowl and enjoy this fresh, bold, and nutritious salad!

• Rinse pork belly with water, vinegar, and sea salt. Pat dry and set aside.