Wash and then cut the bitter melon in
halves lengthways. Scoop out the seeds with a spoon and discard.
Cut green portion crossways into thin slices. Boil shrimps,
shell and de-vein them, reserving stock. Heat lard or oil and
fry onion and garlic until transparent and aromatic. Add pork
slices and fry. Then add tomatoes. Cook until tomatoes are
reduced to a pulp, then add shrimps and cup of reserved stock.
Stir until mixture returns to the boil, add vinegar and simmer for a
few minutes and add bitter melon. Cook until bitter melon is
tender but not too soft. Season to taste and serve with rice.