Bitter Melon and Pork Belly Stir-fry with Fermented Bean Paste

Instructions

1. 1

   Slice the bitter melon in half lengthwise, scoop out the seeds, and then thinly slice it. Place the sliced bitter melon in a bowl of cold water with a pinch of salt for 15 minutes to reduce bitterness. Drain well.

   ~20 min
2. 2

   Slice the pork belly into thin pieces. Mince the garlic.

   ~5 min
3. 3

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the pork belly and cook until crispy and browned. Remove the pork belly with a slotted spoon and set aside, leaving the rendered fat in the pan.

   ~10 min
4. 4

   Add the minced garlic to the pan with the pork fat and stir-fry for 30 seconds until fragrant.

   ~1 min
5. 5

   Add the drained bitter melon to the pan and stir-fry for 3-4 minutes until slightly tender.

   ~4 min
6. 6

   In a small bowl, whisk together the fermented black bean paste, soy sauce, oyster sauce, sugar, and water. Pour this sauce mixture into the pan with the bitter melon.

   ~2 min
7. 7

   Stir-fry for another 2-3 minutes until the sauce thickens and coats the bitter melon. Return the crispy pork belly to the pan and toss to combine. Serve hot.

   ~3 min