Dish of Pork with Bitter Melon
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Pork with Bitter Melon


Philippines   -   Ampalaya Con Carne
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
55 min
Yes		 An interesting and easy to make stew that emphasizes vegetables. The bitter melon isn't as bitter by time it's cooked and adds an interesting flavor.

9
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12
5
4
1-1/2
5
1-1/2
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1/4
1
2
3/4
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1/2
2
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2
oz
---
oz
oz
cl
in
oz
T
---
c
t
t
c
---
T
T
---
T
Pork (1)
-- Vegies
Bitter Melon (2)
Onion
Garlic
Ginger
Leek
Black Beans (3)
-- Sauce
Soy Sauce
Sugar, brown (4)
Sesame Oil dark  
Water
-- Thickener
Cornstarch
Water
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Oil
Prep   -   (35 min)
  1. Trim PORK of any excess fat, slice thin and cut into 3/4 inch strips
  2. Cut BITTER MELON in half lengthwise, remove seed mass and slice about 1/4 inch thick. Tumble with salt and let sit until needed, tumbling now and then.
  3. Quarter ONION lengthwise and cut fairly thin crosswise. Crush GARLIC and chop small. Slice GINGER very thin and cut slices into thin sticks. Mix all.
  4. Trim Leek to white and light green. Slice abut 1/8 wide and add to Onions. Weight is as purchased.
  5. Rinse Black Beans (or not) and add to Onions.
  6. Mix all Sauce items.
  7. Mix Cornstarch with Water to make a slurry.
Run   -   (20 min)
  1. In a coverable wok or large sauté pan, heat Oil quite hot. Stir in Pork and fry stirring until it is very lightly browned.
  2. Stir in Onion mix and fry stirring until translucent.
  3. Stir in Sauce mix and bring to a boil. Rinse Bitter Melon, stir in, and bring back to a boil. Cover and cook over moderate heat for about 3 minutes
  4. Uncover, Stir up Cornstarch mix and stir quickly into the sauce.
  5. Serve hot accompanied by steamed Jasmine rice.
NOTES:

  1. Pork

      Weight is for boneless pork with excess fat removed. In the Philippines, Pork belly is often used.

  2. Bitter Melon:

      [Ampalaya (Philippine)]   Use the common Chinese variety, not the more warty Indian variety. They should be quite green - not yellowing, and seeds with no more than a tinge of pink. For details see our Bitter Melon page.

  3. Black Beans:

      These are salty fermented black soybeans sold in plastic bags and cylindrical paper boxes in any market serving an East or Southeast Asian community. For details see our Fermented Black Beans page.

  4. Sugar:

      Asians are sugar junkies, and I don't like my recipes so sweet, so I have cut the amount of sugar to 1/3, and consider even that strictly optional. Increase if you desire.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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