INGREDIENTS
8-ounces shrimp

8-ounces pork, cut into thin slices

2 medium onions, chopped

5 garlic cloves, chopped

1/2 cup white vinegar

5 medium tomatoes, peeled and chopped

2 bitter melons*
You should have about 2 pounds of tomatoes and 1 pound of bitter melons.

directions

Cut the bitter melons in half lengthwise. Scoop out the seeds and discard. Cut green portion crossways into thin slices. Boil shrimp or prawns and then peel and devein them. Reserve the cooking stock.
Cut pork into thin slices. Heat just enough oil in a pan to brown the onion and garlic. Add pork and fry. Add tomatoes and cook until they are reduced to a pulp. Add shrimp and 1 cup of the reserved stock. Stir until mixture returns to a boil. Add vinegar and simmer for a few minutes; add bitter melon. Cook until the melon is tender. Season with salt and pepper, to taste. Serve with rice.