Pork stuffed bitter melon

Main Dish
4 servings
15 min
10 min
Very Easy


Number of serving: 4
3 shiitake mushrooms, rehydrated and chopped finely

1 tablespoon Shaoxing rice wine

4 tablespoons light soy sauce

Large pinch of white pepper

1 tablespoon cornflour

For the sauce:

3 cloves of garlic, minced

1" of ginger, chopped finely

2 1/2 tablespoons fermented black beans, chopped and mashed

250 mls chicken stock

2 tablespoons sugar

2 tablespoons cornflour, slaked

2 spring onions, sliced on the diagonal


  • Add the pork (and prawns, if using) to a bowl with the shiitake mushrooms, Shaoxing wine, soy sauce, cornflour and white pepper.
  • Mix well so that it's all combined. Slice the bitter melon into 1" rounds and cut out the pith carefully.
  • Blanch in salted water and refresh. Stuff the pork mixture into the rounds carefully.
  • It's best to overstuff them slightly, as the meat will shrink a little. Steam the melon for 15 - 20 minutes.
  • It's fine to do it in two batches, as they will get a quick braise to warm back up again.
  • Heat your wok up until it's slightly smoking and add some vegetable oil.
  • Swirl it around the wok, then add the ginger and garlic and fry until fragrant.
  • Add the black beans, and then the stock and the sugar.
  • Carefully add the melon rounds back into the sauce and simmer for 2 minutes.
  • Add the slaked cornflour to the mixture and simmer it further until it's thickened.
  • Scatter with the spring onions, and serve with plain rice.


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