Wash the ampalaya thoroughly. Slice the ampalaya in half lengthwise and scoop out the seeds with a spoon. Slice the ampalaya into thin half-moons.

To reduce bitterness, place the sliced ampalaya in a bowl, sprinkle with salt, and mix well. Let it sit for about 15-20 minutes. Rinse the ampalaya under running water and drain well. This step is optional if you prefer a more bitter taste.

Heat the cooking oil in a pan over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped onion and sauté until translucent.

Add the ground pork and cook until it’s browned and no longer pink, breaking it up with a spoon.

Add the chopped tomatoes and cook until they soften and release their juices, about 2-3 minutes.

Add the sliced ampalaya to the pan and stir-fry for about 2-3 minutes. Pour in the water, cover, and let it cook for about 5 minutes, or until the ampalaya is tender but not mushy.

Add the fish sauce and season with salt and pepper to taste. Stir well to combine.

Pour the beaten eggs over the ampalaya and let it set for a few seconds. Gently stir to combine the eggs with the pork and vegetables, cooking until the eggs are fully set and cooked through.

Transfer the ginisang ampalaya with ground pork to a serving dish. Serve hot with steamed rice.