Bitter Melon W/ Ground Pork & Fermented Black Beans

Bitter Melon W/ Ground Pork & Fermented Black Beans
Categories: Asian, Bitter melon, Pork, Ethnic, Meat
Yield: 4 servings




2 ea bitter melons preferably yellow or whiter in color
6 tb Peanut or corn oil

GROUND PORK MIXTURE:
1/2 ts Fresh ginger root peeled & minced
3 oz Pork ground coarsely
1 ts Mirin rice wine vinegar
1/2 ts Sugar
Salt to taste

SAUCE:
2 ea Garlic clooves minced
4 tb black beans mashed
2 ea Red chilies dried crushed
2 tb fish sauce
2 tb Mirin vinegar rice wine
Salt to taste
1 tb sugar

CORNSTARCH SLURRY:
1/4 c Cold water
2 ts cornstarch

Bitter Melon:
Cut bitter melons in 1/2 lengthwise.
Scoop out all seeds.
Cut melon into 1/4" thick slices then set aside.

Pork:
Mix your pork with remaining ingredients in your list for your pork mixture.
Cover then set aside in a bowl.

Sauce:
Mix all ingredients for the sauce in a bowl and set aside.
Combine cold water & cornstarch in a small bowl then set aside.

Heat your wok over high-heat until almost smoking.
Add 1 tb oil to wok then add pork mixture while stirring constantly.
Stir-fry for 1 min. until your pork is cooked.
Remove pork & pork juices to a small bowl.
Cover & reserve.

Heat your wok over high-heat again.
Add remaining oil then add slices of bitter melon to your wok.
Stir-fry for 5-7 mins. until melon is well softened but still crisp.
Add your sauce mixture then stir to mix with your melon.
Stir-fry for 1 additional min.
Turn off heat then add your cornstarch slurry mixture to your wok.
Stir rapidly to prevent your cornstarch from clumping.
Add a few tb more cold water to wok if necessary to thin out your sauce.
Turn to low-heat then simmer this mixture for 20-30 secs.
Add your pork mixture to wok then stir well.
Serve immediately over hot white rice.

ORIGIN: Dr. Lin Chang, Kuala Lumpor-Malaysia, circa 1992

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