bitter gourd cooked pork

Bitter Gourd Twice-Cooked Pork: A Culinary Guide

Twice-cooked pork, a Sichuan classic, gains a refreshing twist with bitter gourd, balancing richness with a subtle bitterness. Here’s a simple guide to this flavorful dish.

Ingredients: 200g pork belly (boiled and sliced), 1 bitter gourd (sliced, salted to remove bitterness, rinsed, and stir-fried until golden), 2 cloves garlic (minced), 1 tbsp fermented bean paste, 1 tbsp soy sauce, 1 tsp sugar, 1 sliced chili (optional), and cooking oil.

Steps:

1. Prep the pork: Boil pork belly until tender, then chill and slice into thin pieces.

2. Cook bitter gourd: Toss sliced bitter gourd with salt, let sit for 15 minutes, rinse, stir-fry in hot oil until slightly crisp, then set aside.

3. Stir-fry pork: Heat oil, add pork slices, and fry until edges crisp. Add garlic and fermented bean paste, stir-fry until fragrant.

4. Combine: Return bitter gourd to the wok, add soy sauce, sugar, and chili (if using). Toss everything evenly for 1–2 minutes.

Serve hot with steamed rice. The bitter gourd’s earthiness cuts through the pork’s richness, while fermented bean paste adds a savory depth. A perfect harmony of flavors and textures!