Before preparing the ingredients, cut the ampalaya into thin diagonal slices.
Soak in water with a little salt. When about to be sauteed, stir and rinse two times (to lessen the bitter taste). Drain. Do not squeeze.
Pound the head and shell of shrimp in a mortar and pestle. Add 1/4 cup of water and strain to get the shrimp juice.
Heat oil in a pan and saute garlic until brown. Add onions. After 2 minutes add tomatoes. Stir and add pork and shrimps. Season with patis and add miso.
Saute for 3 minutes and pour in a cup water with shrimp juice. To avoid curdling of the shrimp juice, keep stirring till it boils.
Let boil for 5 minutes, then, add ampalaya. Sprinkle with MSG and cover.
Avoid stirring to prevent sauce from becoming bitter. Do not overcook and serve hot.