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  1. Slice the pork into strips.
  2. Mince the garlic, chop the ginger, and tomatoes.
  3. Quarter the eggplant and ampalaya or amargoso.
  4. Bring the water to a boil in a medium saucepan.
  5. Add the pork, tomatoes, garlic, ginger and bagoong. Simmer until the pork is tender.
  6. Add the ampalaya or amargoso and eggplant and simmer until done.
  7. Add MSG and salt to taste.

Makes 4 servings.


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