Stuffed Bitter Melon with Savory Pork
Tender bitter melon rounds filled with a savory pork and shrimp mixture, then gently simmered in a flavorful sauce. A classic Hakka dish that balances the melon’s natural bitterness with rich, juicy filling.
Story
Bitter melon might seem intimidating at first, but this dish is a revelation. The key is blanching the melon first to take off the edge, then letting it simmer gently in a savory sauce until everything melds together beautifully.
Ingredients
bitter melon
2 medium (about 400g)
ground pork (leg meat)
300g
dried shrimp
20g
green onions
3 stalks
light soy sauce
2 tablespoons
oyster sauce
1 tablespoon
cornstarch
1 tablespoon plus 1 teaspoon
chicken powder
½ teaspoon
peanut oil
2 tablespoons
salt
to taste
water
½ cup
Instructions
1
Prep the filling
Cut the pork into small chunks, then sprinkle with a pinch of salt. Add the soy sauce, oyster sauce, 1 tablespoon cornstarch, chicken powder, and 1 tablespoon oil. Work everything together with your hands or a knife until you have a cohesive, slightly sticky paste. Set aside.
2
Prepare the bitter melon and aromatics
Soak the dried shrimp in warm water for 10 minutes until softened, then drain and finely chop. Trim the bitter melon and slice into thick rounds about 2 cm wide. Use a small spoon to scoop out the seeds and pith, creating a hollow center. Roughly chop the white parts of the green onions.
3
Stuff the melon
Mix the chopped shrimp and green onion white parts into the pork filling. Take a handful of the mixture and press it firmly into each melon round, filling the hollow center completely. Repeat until all rounds are stuffed.
4
Sear and braise
Heat the remaining oil in a wide pan over medium heat. Place the stuffed melon rounds filling-side up and cook for 2 minutes until the bottom is lightly golden. Carefully flip and cook another minute. Add the water, cover, and let simmer for 15-18 minutes until the melon is tender and the filling is cooked through.
5
Finish and serve
Mix the remaining teaspoon of cornstarch with 2 tablespoons of water to make a slurry. Stir this into the pan sauce and cook for 1 minute until the sauce thickens slightly. Adjust seasoning with salt if needed. Serve hot as a main dish, spooning extra sauce over the top.
