Pinakbet

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

½ pound pork loin, chopped

½ pound peeled and deveined prawns

salt and pepper to taste

1 tomato, chopped

¼ pound zucchini, seeded and cut into bite-size pieces

¼ pound fresh okra, ends trimmed

¼ pound fresh green beans, trimmed

¼ pound eggplant, cut into bite-size pieces

1 small bitter melon, cut into bite-size pieces

Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until tender, about 5 minutes. Stir in the pork and cook until completely browned, 5 to 7 minutes. Stir the shrimp into the mixture; season with salt and pepper. Continue cooking until the shrimp turn pink, about 5 minutes. Add the tomato to the pot, cover, and let cook 5 minutes. Stir the zucchini, okra, green beans, eggplant, and bitter melon into the mixture; cover, and cook until the vegetables are all soft to the touch, about 10 minutes more. Serve hot.