Stuffed Bitter Gourd
A classic homestyle dish: tender pork filling stuffed into bitter gourd, braised in a savory sauce – a comforting balance of bitter and sweet.
Ingredients
14 items- Bitter gourd 2
- Ground pork 300g
- Green onion 2 stalks
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1/2 tsp
- Cooking wine 1 tbsp
- Salt to taste
- White pepper a pinch
- Egg 1
- Cornstarch 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1/2 tsp
- Cooking oil as needed
Nutrition
Steps （6 steps）
In a bowl, combine the ground pork, minced green onion and ginger, 1 tbsp light soy sauce, dark soy sauce, cooking wine, salt, white pepper, egg, and 1 tbsp cornstarch. Stir in one direction for about 2 minutes until sticky and springy. Let marinate for 15 minutes.
Wash bitter gourd, trim ends, cut into 3-4 cm sections. Remove seeds and white pith with a spoon. Bring water to boil, blanch gourd sections for 1 minute. Drain and rinse under cold water; set aside.
Place blanched gourd sections upright on a plate. Using chopsticks or a small spoon, stuff each section with the meat filling, pressing firmly so that it's full and flush with the ends.
Heat a non-stick pan with oil over medium heat (about 150°C). Place stuffed gourd pieces meat-side down. Pan-fry about 2 minutes until golden, then turn to fry other sides for another 2 minutes until golden and set.
Add water to the pan to reach halfway up the gourd sections. Add 1 tbsp light soy sauce, 1 tbsp oyster sauce, and 1/2 tsp sugar. Bring to a boil, then reduce heat to low-medium, cover, and simmer for about 10 minutes until the gourd is tender and the filling is cooked through.
Carefully transfer the stuffed gourds to a serving plate. Bring the pan juices to a boil over high heat. Mix a little cornstarch with water (1:2) and drizzle in, stirring until the sauce thickens and coats the back of a spoon. Pour over the gourds and serve.
Tips
Choose bitter gourd of uniform thickness. Stir the filling vigorously in one direction for a bouncy texture. Add a bit of salt and oil when blanching to keep the gourd bright green. Adjust simmering time based on the gourd's age; it's ready when easily pierced with a skewer.
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