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Pork Stuffed Bitter Melon
A mainstay of local markets in the Far East, Central and South America, Bitter Melon derives its bitter reputation from the abundance of Quinine it contains. Its flavor goes particularly well with spicy and hot dishes and is as often stuffed as used in stir fry dishes. Larger and more mature melons are less bitter. This recipe is a classic example of its use.
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- 1/2 lb. *Ground, Lean Pork
- 1/4 cup *Water Chestnuts, chopped
- 1 tsp. *Ginger, fresh, minced
- 2 Tbsp. *Green Onions, minced
- 1 tsp. *Garlic, fresh, minced
- 1 Tbsp. *Dry Sherry
- 1/2 tsp. *Salt
- 1/2 tsp. *Sugar
- 1 Tbsp. *Soy Sauce
- 1 large *Egg, beaten
- 1 Tbsp. Cornstarch
- 2 Bitter Melon
- 1/2 cup Basting Sauce (see below)
- Trim the ends off the bitter melons and slice into 1 inch slices. Using a small paring knife carefully cut out the pulp and seeds in the center of each slice, leaving only ¼ inch of the melon wall.
- Rub the inside of each slice with coating of cornstarch.
- Combine all of the stuffing ingredients* in a large bowl and mix thoroughly.
- Stuff the cavity of each slice with a generous spoonful of stuffing, enough to completely fill the cavity.
- As the slices are stuffed, arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate.
- Cover and steam for 20 minutes.
- After steaming, baste each stuffed sliced piece of Bitter Melon with a heated mixture of 2 Tbsp. Oyster Sauce, 1 Tbsp. Hoisin Sauce, ½ tsp. Sesame Oil, 2 Tbsp. Teriyaki Sauce, 1 tsp. Chili Garlic Paste and 2 Tbsp. Hot Water.
- Serve with Rice.
Nino Salvaggio http://www.ninosalvaggio.com/