Ku Gua Chao Rou

Nutrition · per serving

Steps

1. 1

   Slice the bitter melon in half lengthwise, scrape out the seeds and white pith with a spoon, then cut into 4 mm thick half-moons. Thinly slice the pork if not already sliced, chop the garlic, and slice the chili. For less bitterness, keep the slices thin and remove as much white pith as possible.

   300 g bitter melon180 g pork loin, thinly sliced10 g garlic, finely chopped10 g red chili, thinly sliced
2. 2

   In a small bowl, mix the fermented black beans, light soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, water, and cornstarch until the cornstarch is fully dissolved. Keeping the sauce ready before stir-frying is important because the cooking moves very fast.

   12 g fermented black beans, lightly rinsed and roughly chopped15 ml light soy sauce15 ml oyster sauce10 ml Shaoxing wine3 g sugar1 g white pepper30 ml water4 g cornstarch
3. 3

   Heat a wok or large frying pan over high heat until very hot. Add the neutral oil, swirl, then add the pork in one layer. Stir-fry for 1 1/2 to 2 minutes until the slices are mostly cooked and just beginning to brown at the edges.

   15 ml neutral oil180 g pork loin, thinly sliced
4. 4

   Add the garlic, chili, and bitter melon. Stir-fry over high heat for 2 to 3 minutes, tossing constantly, until the bitter melon turns vivid green and is just tender but still slightly crisp. If the pan looks dry, keep the ingredients moving rather than lowering the heat.

   10 g garlic, finely chopped10 g red chili, thinly sliced300 g bitter melon
5. 5

   Stir the sauce again, pour it around the edge of the wok, and toss for 30 to 60 seconds until it bubbles, lightly thickens, and coats the pork and bitter melon. The pork should be fully cooked through and the bitter melon should be tender-crisp, not soft.

   12 g fermented black beans, lightly rinsed and roughly chopped15 ml light soy sauce15 ml oyster sauce10 ml Shaoxing wine3 g sugar1 g white pepper30 ml water4 g cornstarch
6. 6

   Serve immediately while hot, with steamed rice if you like. This dish is best eaten straight from the wok, when the bitter melon still has a fresh bite and the sauce is glossy.

Origin & History

Bitter melon stir-fries are a classic part of Cantonese home cooking, where the vegetable's pleasant bitterness is valued rather than hidden. Pairing it with pork and fermented black beans is especially traditional, combining fresh bitterness with deep savory umami from pantry staples common in southern Chinese kitchens.