Ingredients

• 4-6 garlic cloves – minced
• 1 1/2lb. Chinese Roast Pork – cut into 1/2 inch pieces
• 1 bunch long beans – cut into 1 inch pieces
• 3 – 4 eggplants – cut into 1 inch pieces
• *6 – 10 small bitter melons – cut into half inch pieces
• 1 pint cherry tomatoes or 4-6 roma tomatoes – cut into bite-sized pieces
• half of a kabocha pumpkin – skinned and cut into bite-sized chunks
• 6 – 8 okra – cut into 1/2 inch pieces
• Patis – I usually just squeeze the bottle of patis and round the pot 3 times, not accurate, I know.  Same goes for the shoyu
• Shoyu

*the amount depends upon how much you like bitter melon, but look for the small bitter melons – they tend to be more bitter and it can make all the difference in the taste

Instructions

1. Fry minced garlic with Chinese roast pork until fragrant over medium heat
2. Add enough water to cover pork, add patis and shoyu  and bring to a boil
3. Once it comes to a boil, add ALL of the vegetables and bring to a slow boil
4. Check the eggplant and pumpkin for doneness – once reached, serve dinner!