Braised Bitter Melon with Roast Pork Belly

Why people make this dish

Crispy roast pork belly and bitter melon are a pairing that just works — the rich, savoury pork balances the clean bitterness of the gourd beautifully. Cooking the bitter melon with minced garlic, ginger and fermented black beans tempers its cooling, bitter nature, while the dish is traditionally enjoyed to clear summer heat and support clear eyes and healthy blood pressure.

Method

1. Deseed and cut the bitter melon into pieces, then blanch.
2. Heat oil and stir-fry the minced ginger, garlic and fermented black beans until fragrant.
3. Add the roast pork belly and bitter melon and stir-fry together.
4. Splash in some wine, add a little water and seasoning, and braise until the bitter melon is tender and the sauce has reduced. Plate and serve.

Nourilo’s Tips

There are many kinds of bitter melon. This one is the smooth-skinned type, which is less bitter. There is also a spindle-shaped variety (sometimes nicknamed “thunder god chisel”) that is fragrant but more bitter, and a white-skinned variety that is often juiced — the juice is traditionally valued for supporting healthy blood pressure.