Bitter Melon with Pork Stuffing {The Ultimate Bitter Melon Recipe}

Bitter melon with pork stuffing is delicious, juicy and tender with flavourful juices. Learn how to cook bitter melon with this hearty and nutritious stuffed bitter melon recipe – this is the ultimate bitter melon comfort dish.

If you’re unsure which bitter melon recipes to start with or don’t quite know how to cook bitter melon, you’re in the right place.

You can’t go wrong with this ultimate Chinese comfort dish of bitter melon with pork stuffing. Just knowing that there’s stuffing is enough to give you an impression of the flavour you’re in for!

But what’s also great is that this bitter melon recipe is a quick and easy prep. It takes only 15 minutes to make the stuffing, 15 minutes to prep and stuff the bitter melons, and then into a steamer for a quick cook.

this recipe

From stove to table, this bitter melon dish is ready in under 50 minutes.

Make this a complete meal and serve this bitter melon dish with steamed rice and complementary side dishes like stir-fried eggs and tomato omelette and Schezuan-style tofu with minced pork.

What is bitter melon?

Bitter melon is popular in many cuisines around the world. It’s also commonly known as bitter gourd or bitter cucumber in South East Asia, ampalaya in Filipino cuisine and karela in South Asia.

Now, I did not know until recently that the bitter melon is technically a fruit. But it’s widely regarded as a vegetable because of its colour and appearance. And as the name implies, it is bitter tasting.

Fortunately, Chinese cooking has a way of transforming unpalatable foods into delicious meals if you know which ingredients to pair bitter melon with to get the best flavour.

With the right mix of condiments and seasonings, you’ll be amazed how you can grow to enjoy eating bitter melon.

Believe it or not, the bitter melon is a versatile vegetable and is delicious steamed, stir fried, and stewed in Chinese soups. The more you consume it, the more it will grow on you.

How to cook bitter melon recipes

Bitter melon varieties are commonly oblong-shaped with a distinct warty looking appearance. It has a hollow cavity filled with a soft, spongy layer of whitish pith and seeds.

In young bitter melons, the seeds are white but turn red when ripe. The flesh is crunchy and juicy, similar to cucumber or bell peppers.

To prep a bitter melon for cooking, read the recipe. For most bitter melon recipes that don’t use stuffing, simply cut the bitter melon in half length-wise. Then, scrape out the pith and seeds (a spoon makes this easy work!) and slice along its length like slicing a carrot.

For stuffed bitter melon recipes, it’s the opposite. Slice the bitter gourd along its length into thick rings, then only remove the pith and seeds so you’re left with hollow centres.

Ingredients to cook bitter melon with pork stuffing

Stuffed bitter melon is the ultimate comfort dish in our house. It’s healthy, nutritious, and easy to prepare. Here are the ingredients you’ll need:

• bitter melon. Choose fresh bitter melons for the best flavour and texture. I’ve got pointers on how to choose bitter melons in the FAQs section below.
• minced pork. Ground pork with some fat will be tastier, juicier and more tender, but you can prepare the stuffing with lean pork or substitute with minced beef and chicken.
• yellow or red onions. Adds moisture, flavour and softens the texture of the stuffing.
• garlic. Improves the flavour.
• ginger. Pork and ginger is a classic pairing in Chinese cuisine.
• corn starch. Acts as a binding agent and absorbs the juices of the stuffing during cooking so the stuffing stays moist and juicy.
• Asian sauces. Oyster sauce, light soy sauce, and sesame oil all improve the flavour of the pork stuffing.
• seasonings. White pepper, salt and sugar.
• goji berries. Adds a tiny hint of sweetness, but its purpose is more decorative.
• shallot oil or garlic oil (optional). Flavours the juices released during steaming to make the broth tastier.

How to make this bitter melon recipe: Step by step

1. Prep the bitter melon: Wash and pat the bitter melon dry. Cut the length into rings about 1 inch (2 cm) thick. Using a metal spoon, scrape put the pith and seeds, leaving the centres hollow.
2. Rub with salt (helps to reduce bitterness). Sprinkle salt over the slices and give it a couple of tosses or rub with your fingers to coat evenly. Set aside for 15 minutes while you make the stuffing. Wash thoroughly to get rid of excess salt.

3. Make the pork stuffing: In a large mixing bowl, place the minced pork, chopped onions, garlic, ginger, sauces, seasonings, and corn starch.
   
   With a fork, mix everything together. The ingredients won’t bind at first, but keep mixing until the stuffing turns into a sticky paste and bits of meat begin to stick to the sides of the bowl (customarily, my mom had us use our hands and really work that mixture!)

4. Fill with stuffing. Fill the hollow centres completely by packing in the stuffing until it domes slightly. Pat a bit over the inner edges. This can help prevent the meat from shrinking too much from the edges when cooked. Finally, place goji berries on the tops.

5. Steam. Bring water in a steamer to boil over high heat. Arrange the stuffed bitter melon rings on a heatproof plate or steaming dish. Steam the stuffed bitter melons for 25 – 30 minutes or until the pork stuffing is cooked through. To check, pierce into the centre of the meat with the tip of a small knife. Once the juices run clear, the meat is cooked.
6. Serve. Remove the dish from the steamer. Transfer the cooked bitter melons to a serving plate. Drizzle over with garlic or shallot oil (optional) and pour the juices over the stuffed bitter melon rings. Garnish with chopped coriander and red chilli, if desired. Serve immediately.

Bitter melon recipe variations

This recipe makes a basic and very tasty pork stuffing. But as far as stuffing goes, there’s no shortage of complementary ingredients you can add that will enhance the flavour and add texture.

• dried Shiitake mushrooms. Dried mushrooms add so much umami flavour and a juicy, chewy texture that really takes this meat stuffing to another level. Soak in warm water until soft and spongy, discard the stems and finely dice before adding in with the rest of the stuffing ingredients.
• shrimp or prawns. A classic combination often paired in dim sum dishes like siew mai, shrimps add flavour and a tender texture. To include this in the pork stuffing, peel, wash and pat the shrimps dry, then mince finely.
• carrots. Carrots add moisture, sweetness and a dash of colour. You don’t need a lot, a small measure will do. Be sure to finely mince or grate the carrot otherwise large pieces can feel chunky in the mouth.
• water chestnuts. Like carrots, water chestnuts are sweet and juicy and add a nice crunch. Peel and chop finely before adding to the stuffing mixture.
• minced beef or chicken. Beef is a flavourful meat but can be tough or chewy so it’s highly recommended that you tenderise the meat. A general rule of thumb is to mix in ¼ tsp of baking soda to every 350 grams (12 ounces) of mince and let it sit for 15 minutes before using it in the recipe. Minced chicken can also be used in place of pork.
• Cooking wine or liquor. Chinese cooks often use rice wine to infuse meat with flavour. Shaoxing wine (Chinese rice wine), mirin and sake which are Japanese rice wines, or European sherry are all equally good options.
• salted black beans. Salted or fermented black beans are a favourite pairing with pork in dim sum spare ribs. These beans add a pungent, savoury kick to this dish. Sprinkle salted black beans over the stuffed bitter melon rings just before they go into the steamer.

How to use steaming equipment

Growing up, we didn’t have the modern and convenient steamers widely available now in stores and online.

But don’t be put off recipes that require steaming even if you don’t have a steamer. It’s easy to set one up with a lidded pot or wok.

All you need is a pot or wok that’s:

• wide enough to fit a steaming rack and the steaming plate. You should use a heatproof plate that’s about an inch smaller than the diameter of the pot. This will allow room for the steam to circulate around the food and cook it evenly. Also, you’ll need the space to easily slip a plate lifter in and out of the pot.
• deep enough so the food sits completely inside the pot with at least an inch of space between the food and the lid.

To set up the steamer, place the steaming rack inside the pot or wok and fill about 1 inch deep with water. Make sure the steaming rack sits above the water. Cover with the lid.

Heat over high heat until the water boils. Using a plate lifter, place the steaming plate with the stuffed bitter melon pieces on the rack and cover again. Steam until the food is cooked through.

If you do steaming often enough, you can invest in a convenient stack and steam pot set.

Typically comprised of 2 tiers, the lower pot holds the water while the upper pot has a perforated bottom and lid to enclose the food so that steam can circulate throughout.

FAQs

That’s all there is to this dish! I hope I’m able to encourage you to try cooking with bitter melon and add this to your meal rotation.

Love more of Chinese food? Here are some ideas to inspire your next meal:

• Chinese-style Fried Bitter Gourd Omelette
• Cantonese-style Steamed Cod with Special Soy Sauce
• Flash-fried Pea Shoots (Dou Miao) with Garlic
• Chinese Egg Fried Rice + Tips for the Perfect Texture
• Gong Bao Chicken (Chicken Fried with Dried Chillies)

Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.

This post has been updated and republished with new step by step photos and additional tips and instructions. The recipe remains largely unchanged with added improvements.