Savory pork seasoned with shiitake and dried shrimp fills tender bitter melon rounds, then steams until juicy and aromatic. The greens' gentle bitterness balances perfectly with the rich, savory stuffing.
This comforting home-style Chinese dish turns bitter melon into a flavorful vessel for seasoned pork. The secret is scooping out the seeds and bitter pith first—this tames the intensity while keeping the vegetable's character. A quick salt soak draws out excess bitterness, leaving just enough to contrast the savory filling.
In a big bowl, toss together the ground pork, minced mushrooms, minced dried shrimp, egg, soy sauce, Shaoxing wine, five-spice powder, ginger powder, cornstarch, salt, white pepper, and water. Stir in one direction for 2-3 minutes until everything is sticky and well blended.
Slice the bitter melon into 1.5-inch thick rounds. Use a small spoon or knife to scoop out the seeds and inner pith, leaving a hollow center. Sprinkle with a bit of salt and let rest for 10 minutes—this draws out some bitterness. Rinse well and pat completely dry.
Spoon the pork mixture into each melon round, pressing firmly to pack the filling tight. Arrange in a steamer basket. Steam over boiling water for 20-25 minutes until the pork is fully cooked and the melon is tender.
Carefully remove from the steamer and let cool for a few minutes. Drizzle with a little extra soy sauce or sesame oil if you like. Serve hot alongside steamed rice.
A creative vegetable dish where glutinous rice and a medley of beans are stuffed inside tender lotus root sections, then sliced and finished with a sweet pear-honey glaze. The lotus root maintains a pleasant crunch while absorbing all the cozy flavors of the filling.
