Stuffed bitter melon with black bean sauce
- January 2020
- Serves 4-6 as part of a sharing menu
- Hands-on time 20 min, steaming time 15-18 min
For something a little bit different, serve up Ken Hom’s pork-stuffed bitter melon with black bean sauce as a starter to celebrate Chinese New Year.
”My mother loved to make these at Chinese New Year because they represent the giving of gifts – a surprise treat wrapped up inside bitter melon. Bitter melon or cucumber lends itself well to stuffing, its tender, succulent flesh complemented by a savoury filling.” – Ken Hom
- Dairy-free recipes
- 14.1g (3.2g saturated)
- 6.1g (3g sugars)
Freeze leftover filling in an airtight container for up to 1 month. Defrost in the fridge overnight before using.
Make to the end of step 2, cool, then cover and chill for up to 6 hours.
Bitter melons have a tough cucumber-like texture with a strong, bitter flavour. They’re available from Asian supermarkets and at Thai Food Online. If you can’t find them use cucumber instead.
Fermented black beans are salted preserved black soybeans. Fermented black bean paste is available in the Cook’s Ingredients range at Waitrose. If you can’t find it, use the same amount of black bean sauce from a jar.
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