Flash Fried Bitter Melon

Ganbian Kugua (干煸苦瓜)

Crispy bits of minced pork belly pop with salty explosions of deliciousness among sizzling spicy strips of fried bitter melon.

Bitter Melon, also known as Bitter Gourd, is a rather unique vegetable. As its name suggests, it is extremely bitter. This bitterness, much like that of coffee, is an acquired taste. It may not be for everyone, but for those who enjoy a little bitterness now and then, the following recipe will quickly become a favorite. The bold flavors and contrasting textures make for a rather unique side dish.

Flash-Fried Better Melon attempts to lessen the bitterness through cooking and seasoning. While not all of the bitterness is removed during the cooking process, it is mitigated by proper seasoning. The delicious flavors from chilies, Sichuan pepper, garlic, and ginger coupled with salt, chicken bouillon powder, and sugar engulf the tongue, overpowering the bitterness of the melon. Served alongside white rice, the harshness of the Bitter Melon is almost completely neutralized. In its place are delicious flavors and excellent textures.

Though this is a Bitter Melon dish, the undeniable star of the show is the incredible minced Pork Belly. The minced Pork Belly is fried until crispy and then stir-fried with chilies and aromatics until ultra-flavorful. The texture is like a happy medium between fried ground pork and bacon bits. The little bits of minced Pork Belly cling to every strip of Bitter Melon and by doing so, enhance the flavor and texture. On its own, the flavor of the Bitter Melon would be too harsh, but with the minced Pork Belly, the flavor becomes delightful.

For anyone who's not a fan of Bitter Melon but would like to experience a similarly flavored dish, I would highly recommend this recipe for Flash-Fried Green Beans (干煸四季豆).

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 4 people

Ingredients

2 – 3 Bitter Gourds (About 300 to 400 grams)

150 grams of fatty Pork Belly (Half fat/ half meat)

Chilies
1 cup of 1-inch-pieces of Dried Red Chilies (About 10 grams)
2 – 3 tsp. Sichuan Pepper (About 3 grams)

Aromatics
2-inch block of Ginger
2 large cloves of Garlic
1 heaping Tbsp. (1/2 pack) of Yibin Yacai

Frying Ingredients
Peanut Oil
2 tsp. Shaoxing Rice Wine
2 tsp. Light Soy Sauce

Seasonings
1/2 tsp. Salt
1/2 tsp. Chicken Bouillon Powder
1/2 tsp. White Sugar

Finishing Oil
1 tsp. Scallion Oil

Directions

1.) Cut off the ends of the Bitter Melons and cut them in half lengthwise. Scoop out the white spongey core in the middle of each Bitter Melon.

2.) Cut the Bitter Gourd halves into 4-inch-long segments and then cut the segments into 1/2-inch-wide strips. Set the strips aside in a bowl.

3.) Slice the Pork Belly thinly and then mince the slices until the meat resembles minced pork. Set the minced Pork Belly aside in a bowl.

4.) Snip the Dried Red Chilies into 1-inch pieces and place in a bowl along with the Sichuan Pepper. This will be the bowl of Chilies.

5.) Smash, peel, and roughly dice the Ginger and Garlic. Place these in a bowl for Aromatics.

6.) Fill a wok at least 1/3 full but no more than 1/2 full with Peanut Oil and heat on high. Once hot, add the Bitter Gourd and fry for about 1 minute until all moisture has evaporated from the vegetable.

(The Bitter Melon should bubble rapidly when it hits the super-hot oil as the moisture quickly evaporates. If the wok is too full, the hot oil will bubble over so never fill the wok more than 1/2 full).

7.) Remove the Bitter Gourd with a slotted spoon and spread out the strips on a wire rack set over a rimmed baking sheet. Pour the used wok Oil into a large heatproof bowl and clear away any leftover debris.

8.) Add 1/4 cup of Oil back to the wok and heat on medium high until nearly smoking. Add the minced Pork to the wok and stir-fry until the meat is fully cooked and just starting to get crispy.

9.) Add the Yibin Yacai, stir quickly into the meat to evaporate excess moisture, and then mix in the Aromatics and Chilies, stir-frying just until fragrant.

(Be careful when adding the Yacai. It will pop and bubble as the moisture evaporates. You may need to pull the wok away from heat after adding the Yacai to prevent the Aromatics and Chilies from burning. You would then return the wok to heat after adding the sauces in the following step).

10.) Splash Rice Wine and Soy Sauce around the sides of the wok and stir-fry with the meat as the sauce drips into the basin.

11.) When the moisture from the sauces has completely evaporated, return the strips of Bitter Gourd to the wok and stir-fry just a few seconds to mix it with the meat.

12.) Quickly add all of the Seasonings (Salt, Chicken Bouillon, and Sugar) and toss to combine thoroughly. Finally, add a splash of Scallion Oil, mix quickly, and serve immediately.

 

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