Bitter Melon & Pork Belly Stir-fry with Tamarind Glaze

Instructions

1. 1

   Prepare the bitter melon: Cut the bitter melon in half lengthwise, scoop out the seeds and pith. Slice thinly. In a separate bowl, toss the sliced bitter melon with 1 teaspoon of salt and let it sit for 10 minutes to draw out excess bitterness. Rinse thoroughly and squeeze out excess water.

   ~15 min
2. 2

   Prepare the aromatics and pork: Thinly slice the pork belly. Mince the garlic and shallots. Finely chop the Thai chilies (adjust to your spice preference).

   ~5 min
3. 3

   Make the tamarind glaze: In a small bowl, whisk together the tamarind paste, palm sugar, fish sauce, soy sauce, and 2 tablespoons of water until well combined. Set aside.

   ~2 min
4. 4

   Stir-fry: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced pork belly and cook until browned and rendered, about 5-7 minutes. Remove pork from the skillet, leaving the rendered fat. Add the remaining 1 tablespoon of vegetable oil to the skillet.

   ~10 min
5. 5

   Add the minced garlic, shallots, and chopped chilies to the skillet. Stir-fry until fragrant, about 1 minute. Add the prepared bitter melon and stir-fry for 3-4 minutes until slightly tender.

   ~4 min
6. 6

   Return the cooked pork belly to the skillet. Pour the tamarind glaze over the ingredients. Stir well to coat everything and cook for another 2-3 minutes until the glaze has thickened and coats the pork and bitter melon.

   ~3 min
7. 7

   Stir in the fresh lime juice just before serving.

   ~1 min
8. 8

   Garnish with fresh cilantro and serve hot with steamed rice.