Stuffed Bitter Melon with Pork Mince 🇨🇳

This is one of those Cantonese home style dishes that is unpretentious, comforting and big on flavour.  If you have attempted and like my stir fry beef and bitter melon, try a different way of preparing the amazing vegetable which absolutely brings out their best.  Cut the melon into rounds, deseed and blanch in salted boiling water.  They are then stuffed with a little pork mince, pan fried until golden on both sides and braised in an aromatic fermented black bean sauce.  It takes a few steps and a little care but you will be awarded for your effort.  With the bitterness of the melon neutralised in the cooking process, you are left with nothing but morsels of deliciousness with a delicate balance of flavour and texture.  Enjoy them with steamed rice.

Serves 2 with rice

INGREDIENTS

• 1 bitter melon
• 1 tablespoon sea salt 
• 250g / 9oz pork mince
• 1 tablespoon finely chopped garlic
• 1 tablespoon fermented black beans
• 1 red chilli, deseeded and finely chopped
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil

Ingredients A:

• ½ teaspoon salt
• 2 teaspoons cornflour
• ½ teaspoon sesame oil                         

Ingredients B:

• 1 teaspoon light soy sauce
• 1 teaspoon sugar
• 1 cup water

METHOD

1. Cut off the ends of the bitter melon, then slice it into 2cm / ¾" thick rounds.  Use a small spoon or your fingers to scoop out and discard the seeds.
2. Bring a medium pot of water to a boil with 1 tablespoon of salt.  Blanch the melon slices for 1 minute.  Remove the slices with a slotted spoon and plunge them immediately into a large bowl of iced water to cool.  Drain and set aside to air dry on a plate.
3. Rinse black beans with cold water in a small bowl for a few seconds.  Drain and roughly chop.
4. In a bowl, place pork mince with Ingredients A.  Combine by stirring the mixture vigorously with a fork or chopsticks in one direction until it has a paste-like consistency.
5. Lightly sprinkle 1 tablespoon cornstarch in the cavities of the melon slices to help filling stick to the inside.
6. Using a cutlery knife, stuff each slice of melon with pork mince.  Flatten the filling so it is flush with the melon slice with the meat extending a little over the cavity to help keep the filling in place.
7. Heat 2 tablespoons oil in a wok or a large non-stick frying pan on medium high until hot. Fry the stuffed melon slices, about 2 minutes per side, until the meat is golden brown. Remove and set aside.
8. Reheat the wok or pan with 1 tablespoon oil on medium.  Stir fry the fermented black beans and red chilli for 30 seconds or until fragrant.  Carefully add the stuffed melon slices, and Ingredients B.  Push the melon slices around slightly with the spatula to mix with the braising liquid.  
9. Cover and cook over medium heat for 5 minutes, or until the melon slices are tender and the liquid is reduced to about ⅓ cup.  Have a taste of the liquid.  Add more sugar or salt if needed.
10. Transfer melon slices to a serving plate and pour over the sauce.   Serve with steamed rice.