Step 1

In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.

Step 2

Add pork and cook, stirring occasionally, until lightly browned.

Step 3

Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.

Step 4

Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.

Step 5

Add water and bring to a boil. Lower heat, cover and cook for about 15 to 20 minutes or until meat is tender. Add more water in 1/2 cup increments as needed to maintain about 1 cup of liquid.

Step 6

Add squash and cook for about 2 minutes or until almost tender.

Step 7

Add long beans and continue to cook until tender-crisp.

Step 8

Add ampalaya, eggplant, and okra. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp.

Step 9

Season with salt and pepper to taste. Serve hot.