Sauteed Bitter Melon With Pork Recipe

Wash the bitter melons. Cut off the ends, slice lengthwise, scoop out seeds and pith with a spoon, then slice crosswise into 1/4-inch (6 mm) half-moons until you have about 2 cups sliced.

Optional quick-debittering: Place slices in a bowl with 1/2 teaspoon salt and 2 tablespoons vinegar or water, toss and let sit 10 minutes; rinse and drain well. Pat dry with paper towels. (This reduces bitterness but is optional.)

In a small bowl combine soy sauce (1.5 tbs), oyster sauce (1 tbs), fish sauce (1/2 tbs), sugar (1/2 tsp), water or stock (3 tbs) and white pepper (1/4 tsp). Stir until sugar is dissolved. Set aside.

Heat oil

Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.

Add minced garlic (3 cloves) and stir-fry 20–30 seconds until fragrant but not browned.

Add ground pork (1 cup). Break up with a spatula and cook 3–5 minutes until no longer pink and beginning to brown. If using sliced pork, stir-fry until just cooked through, about 3–4 minutes.

Add sliced onion (1/2 cup) and cook 1–2 minutes until softened.

Add the prepared bitter melon slices (2 cups) to the pan. Stir to combine with the pork and aromatics and cook 2 minutes to start softening.

Pour the mixed seasonings over the contents. Stir well to coat and continue to cook 3–4 minutes, stirring occasionally, until the bitter melon is tender-crisp and most liquid has reduced. If you prefer softer melon, cover and simmer 2–3 additional minutes with heat lowered.

Push the mixture to one side of the pan. Add the lightly beaten eggs (2) to the empty space, let them set slightly for 10–20 seconds, then scramble gently and mix into the pork and bitter melon. Cook another 30–60 seconds until eggs are just set.

Taste and adjust seasoning: add up to 1/4 tsp salt if needed. Stir in 1/2 tsp toasted sesame oil (optional) and sprinkle sliced scallion (1) on top.

Remove from heat and transfer to a serving dish. Serve hot with steamed rice.