WASH THE AMPALAYA THOROUGHLY, SLICE IT CROSSWISE INTO TWO, THEN SLICE THE CUT PIECES LENGHTWISE. WITH A TEASPOON, SCOOP OUT THE WHITE PART WITH SEEDS THEN SLICE THINLY.

HEAT A PAN OVER MEDIUM HIGH HEAT, ADD ABOUT A TABLESPOON OF OLIVE OIL OR ANY COOKING OIL THAT YOU PREFER. WHEN THE OIL IS HOT ENOUGH, ADD THE GARLIC, THEN THE ONIONS,FOLLOWED BY THE DICED TOMATO. COOK FOR A MINUTE THEN ADD THE PORK, SEASON WITH SALT AND PEPPER. COOK UNTIL BROWNED, THEN ADD ABOUT 2 CUPS OF WATER.

COVER THE PAN WITH A LID AND BRING TO A BOIL THEN LOWER THE HEAT AND SIMMER FOR ABOUT 10-15 MINUTES OR UNTIL THE PORK IS TENDER AND HALF OR THE WATER HAS EVAPORATED.

UNCOVER PAN, SEASON WITH FISH SAUCE OR SALT, STIR THEN LAY THE SLICES OF AMPALAYA ON TOP. DO NOT STIR FROM THIS POINT ON. LET IT COOK COVERED UNTIL AMPALAYA IS TENDER. TURN OFF HEAT, LET IT STAND COVERED FOR A FEW MINUTES; GIVE IT A STIR JUST BEFORE PLATING IT.

SERVE WITH HOT STEAMED RICE

NOTE: YOU MAY ADD 1 BEATEN EGG AT THE END IF YOU LIKE, JUST AFTER THE AMPALAYA IS COOKED. DO NOT STIR. LET IT STAND FOR A FEW MINUTES, NOW YOU MAY STIR.