Dish of Pork & Bitter Melon
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Pork & Bitter Melon


China
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
30 min
Yes		 Pork and bitter melon is a favored combination through much of China and Southeast Asia. In some regions, learning to like bitter melon is considered a passage into adulthood.

12
12
------
1
1/2
1/2
1/8
1/2
------
2
1
2
1
1-1/2
1/2
1
1/3
1/4
oz
oz
---
T
T
t
t
T
---
cl
T
t
T
T
c
T
t
t
Bitter Melon (1)  
Pork, lean (2)
-- Marinade
Rice Wine
Soy Sauce
Sugar
Pepper, black
Cornstarch
------
Garlic
Black Beans (3)
Cornstarch
Water
Oil
Stock
Rice Wine
Salt
Sesame Oil
Prep   -   (30 min - 20 min work)
  1. Slice PORK into medallions about 1/8 inch thick and 1-1/2 inches long. Mix with Marinade Items and set aside for about 20 minutes.
  2. Split BITTER MELON lengthwise and scoop out seeds with a spoon. Slice crosswise about 1/4 inch thick. Bring water to a boil and parboil the melon slices until tender, about 3 minutes.
  3. Crush GARLIC and chop fine, Rinse BLACK BEANS briefly and crush moderately. Mix.
  4. Mix Cornstarch with Water
Run   (10 min)
  1. In a wok or spacious sauté pan, heat Oil and fry Garlic Mix for a few seconds until aromatic, then stir in Pork. Fry pork stirring until all raw color is gone.
  2. Stir in Bitter Melon and fry stirring for another minute.
  3. Stir in Stock, Rice Wine and Salt, bring to a boil and simmer 2 minutes.
  4. Stir up the cornstarch. Push the solids up the sides of the wok and stir cornstarch mix into the stock, then stir everything back together (if using a sauté pan push solids to one side and tilt the pan to concentrate the stock).
  5. Take off heat, stir in Sesame Oil and serve with steamed long grain rice.
NOTES:

  1. Bitter Melon:

      Use the smoother Chinese variety, and select dark green ones. For details and hints, see our Bitter Melon page.

  2. Pork:

      Weight is boneless and trimmed of all excess fat.

  3. Black Beans:

      These are salt fermented black soybeans. For details see our Black Beans page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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