Cut bitter melon into lengthwise halves; remove seeds. Cut in 2-inch pieces and lightly sprinkle with the Hawaiian salt; set aside. Cut eggplant in 2-inch pieces, lightly sprinkle with salt and cover with water; set aside. In a large saucepot, heat oil, add shrimp and the 2 tablespoons of water; sauté for 1 minute. Stir in tomatoes, long beans, and onion; cover and bring to a boil. Add lima beans, okra, bitter melon, drained eggplant, pork rinds, ginger and bagoong; cover and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender, occasionally tossing vegetables in pot. Season with salt and pepper. Makes 4 to 5 servings.