Hakka brewed bitter gourd recipe

How to Make Hakka Stuffed Bitter Melon: A Complete Guide

Hakka stuffed bitter melon, a iconic dish balancing bitterness and umami, is beloved for its unique flavors. Here’s a step-by-step guide to crafting this delicacy.

Ingredients: 2 bitter melons, 200g ground pork, 2 water chestnuts (diced), 1 tbsp mushrooms (soaked and chopped), 1 tsp soy sauce, ½ tsp sugar, 1 pinch white pepper, 2 garlic cloves (minced), and oil for stir-frying.

Steps:

1. Prepare the bitter melon: Cut it into 3-4 cm rings. Scoop out seeds and pith with a spoon to reduce bitterness. Soak in salted water for 15 minutes, then rinse and pat dry.

2. Make the filling: Mix ground pork, water chestnuts, mushrooms, soy sauce, sugar, white pepper, and garlic. Stir until sticky.

3. Stuff the melon: Gently press the filling into each bitter melon ring, mounding slightly on top.

4. Cook: Heat oil in a wok. Stuff bitter melon lightly fried until golden. Add ½ cup water, cover, and simmer for 15–20 minutes over low heat until tender.

5. Serve: Drizzle with oyster sauce or a light soy-sesame glaze. Garnish with cilantro.

Tip: For less bitterness, blanch bitter melon in boiling water before stuffing. This dish pairs perfectly with steamed rice, offering a harmonious blend of textures and tastes that define Hakka cuisine.