Ingredients

 1 tablespoon oil
 1 small onion, peeled and chopped
 2 cloves garlic, peeled and minced
 ½ pound pork belly, cut into 1-inch cubes
 1 tablespoon shrimp paste
 2 medium tomatoes, chopped
 2 cups water
 ½ small calabasa, peeled and cut into pieces
 6 to 8 okra, ends trimmed
 ½ bunch long beans, ends trimmed and cut into into 3-inch lengths
 1 ampalaya (bittermelon), seeded, halved and cut into 1-inch thick
 1 large eggplant, ends trimmed and cut into 1-inch thick
 salt and pepper to taste

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Instructions
1. In pot over medium heat, heat oil. Add onions and garlic and cook,
stirring regularly, until limp and aromatic. Add pork and cook, stirring
occasionally, until meat is lightly browned. Add shrimp paste and
continue to cook, stirring occasionally, for about 3 to 5 minutes or
until shrimp paste begins to brown. Add tomatoes and cook, mashing
with back of spoon, for about 5 minutes or until softened and have
released juice.
2. Add water and bring to a boil. Lower heat, cover and cook for about
15 to 20 minutes or until meat is tender. Add more water in ½ cup
increments as needed to maintain about 1 cup of liquid.
3. Add squash and cook for about 2 minutes. Add okra, long beans,
ampalaya and eggplant. Continue to cook for about 4 to 5 minutes or
until vegetables are tender yet crisp. Season with salt and pepper to
taste. Serve hot.