To cook in the Instant Pot: (option 1)
Wash the ampalaya and slice in 1/2 inch-sized pieces. Using a small, sharp knife remove and discard the white membrane with the seeds in the center. Set aside the ampalaya slices.
In a large mixing bowl, combine the filling ingredients: pork, rice wine, soy sauce. Mix well. Stuff the center of the ampalaya pieces with 1 to 2 teaspoons of the pork filling. Set aside the meat-filled ampalaya slices.
Preheat the Instant Pot by selecting Saute.
After 1 to 2 minutes, when the inside pot becomes hot, add the garlic and onions. Saute till garlic is fragrant and onions are translucent in about 2 minutes. Add the patis (fish sauce) to the mixture.
Click Cancel to turn off the Saute function.
Pour the vegetable broth into the inside pot. Add the stuffed ampalaya slices. Season with salt and black pepper.
Secure the lid of the Instant Pot. Check that the release valve is set to Sealing.
Select Manual and cook at High Pressure for 8 minutes.
When the Instant Pot whistle signals that cooking is complete, use a quick release.
Carefully open the lid. Stir soup gently. Ladle into individual bowls and serve warm with rice.
Note:After the initial Saute, it takes about 17 to 20 minutes for the Instant Pot to pre-heat before the High Pressure cooking time begins.
To cook stove-top: (option 2)
Wash and slice the ampalaya into 1/2-inch sized pieces. With a small knife, remove and discard the inner white membrane which has the seeds. Set aside.
In a large bowl, mix the ground pork, soy sauce and rice wine.
Stuff each ampalaya segment with approximately 1 to 2 teaspoons of the ground meat mixture. Set aside.
In a large stockpot, over medium high heat, place the vegetable oil. Saute the garlic, onions and patis.
Add the vegetable broth. Cove and let the broth to boil.
Into the boiling broth, drop the stuffed ampalaya slices. Season with salt and pepper. Cook for 16 to 18 minutes or till vegetable turns a light green-yellow hue and softens. Serve piping hot in individual soup bowls.
Cook's comments: If preferred, ground beef is also a good substitute for pork in this recipe. Hello, Friends! Do not plagiarize or lift my recipes and photos without permission. All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website, videos, TV programs, cookbooks, media content without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]