1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown. 2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes are wilted. 3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine. 4. Pour in water and add the bagoong alamang, and bring to a boil. 5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend. 6. Immediately remove from heat. Transfer to a serving dish. Serve hot alongside steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
