Hakka Bitter Melon

Hakka Bitter Melon

This savory **Stuffed Bitter Melon with Pork and Mushrooms** is a flavorful and comforting dish that balances rich umami with a hint of bitterness for a truly unique taste. Tender pork is finely chopped and mixed with rehydrated mushrooms, then seasoned with light soy sauce, peanut oil, and white pepper for a sticky, aromatic filling. The bitter melon is blanched to soften its sharpness, then stuffed with the savory meat mixture and braised to perfection. A slow simmer in a fragrant sauce—thickened with starch, soy sauce, and a touch of sesame oil—locks in deep, satisfying flavors. Perfect for those who enjoy bold, layered tastes, this dish is a delicious way to enjoy bitter melon with a tender, meaty twist. Serve it as a hearty main course for a wholesome, home-cooked meal.

10 Minutes
Easy
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
pork
150g
🥩
bitter melon
200g

The aromatics

🧅
mushrooms
50g

The sauce & seasonings

🧂
salt
to taste
🧂
light soy sauce
2 tbsp
🧂
peanut oil
1.5 tbsp
🧂
white pepper powder
1/2 tsp
🧂
starch
1 tbsp
🧂
sesame oil
1 tsp

Instructions

1. Step 1

Step 1
Cut the pork into small pieces and season with salt. Slice the rehydrated mushrooms finely and chop the meat mixture with a knife.

2. Step 2

Step 2
Add light soy sauce, peanut oil, and white pepper powder to the chopped meat mixture and stir for a longer time until it becomes sticky.

3. Step 3

Step 3
Cut the bitter melon into segments and remove the inner pulp.

4. Step 4

Step 4
Boil the bitter melon segments in salted water, then turn off the heat and let it sit for a while.

5. Step 5

Step 5
After boiling, rinse the bitter melon with cold water, fill it with the meat mixture, and place it in a hot oiled pan to braise. Be careful to add water and use low heat.

6. Step 6

Step 6
After braising for 15 minutes, turn the heat to low and add a thickening mixture (starch, light soy sauce, sesame oil, or peanut oil), then simmer for another 10 minutes before serving.

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