Wash and cut the bitter melon lengthwise, removing the seeds. Slice the eggplants into half-moons. Chop the tomatoes and onion, and mince the garlic. Cut the squash into cubes and trim the long green beans.

Prepare the Pork

Cut the pork belly into bite-sized pieces.

Cooking

Sauté Aromatics

In a large pot, heat a little oil over medium heat. Add the minced garlic and chopped onion, and sauté until fragrant and the onion is translucent.

Cook the Pork

Add the pork belly pieces to the pot. Cook until the pork is browned, stirring occasionally.

Add Vegetables

Add the chopped tomatoes, squid, long green beans, and bitter melon. Stir well to combine with the pork and aromatics.

Season the Dish

Pour in the fish sauce, and add salt and black pepper to taste. Stir in the shrimp paste for additional flavor.

Simmer

Add the cup of water to the pot. Cover and let it simmer for about 15-20 minutes until the vegetables are tender.

Final Touch

Adjust seasoning if necessary. Serve hot over rice.