Sweet Corn and Ampalaya leaves
Ingredients:
2 cups sweet corn, thinly sliced
3 cloves garlic, minced
1 medium onion, minced
1/2 cup pork meat, cooked until tender
1 cup ampalaya/bitter gourd leaves
2 cups pork stock
salt and pepper to taste
To remove corn from the cob, slice corn thinly. Lightly scrape the cob using the back of your knife to get the rest of the corn.
I put in the recipe a cup of bitter gourd leaves. The leaves are really bitter, most of you might not like too much of it so just put in few leaves if you want.
You will notice in the picture that I put in about 4 cups of leaves, I love the combination of corn and bitter gourd so I always put a lot of it.
How to Cook:
1. Saute garlic until light brown, add in onions and cook until soft. Saute in pork for a few minutes.
2. Add in stock and let it boil. Season with salt and pepper to taste.
3. Add in corn and cook for another 15 minutes.
4. Add in ampalaya or bitter gourd leaves.
2 cups sweet corn, thinly sliced
3 cloves garlic, minced
1 medium onion, minced
1/2 cup pork meat, cooked until tender
1 cup ampalaya/bitter gourd leaves
2 cups pork stock
salt and pepper to taste
To remove corn from the cob, slice corn thinly. Lightly scrape the cob using the back of your knife to get the rest of the corn.
I put in the recipe a cup of bitter gourd leaves. The leaves are really bitter, most of you might not like too much of it so just put in few leaves if you want.
You will notice in the picture that I put in about 4 cups of leaves, I love the combination of corn and bitter gourd so I always put a lot of it.
How to Cook:
1. Saute garlic until light brown, add in onions and cook until soft. Saute in pork for a few minutes.
5. Cook for 5 minutes more or until the leaves are tender. Serve hot.
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