Serves 3-4
Ingredients
Bittergourd - 1
Pork - 400 to 500g (I usually use pork loin or shoulder as the meat is tender)
Onions - 5 (diced)
Garlic - 5 (diced)
Hot water
Seasoning
Dark soya sauce
Spicy bean sauce (辣豆瓣酱）
Brown sugar
Chinese hua tiao wine
Sesame oil
Pepper
Method
Cut the meat into chunks and marinate with light soya sauce, pepper, sesame oil and hua tiao wine. Leave it chilled in the fridge for about 30mins - 1hour.
Wash and remove the core of the bittergourd. Cut into big chunks. Set aside.
Heat up a frying pan / wok and add abit of oil. Pan fry both sides of the meat chunks till slightly browned, half cooked will do. Remove from pan and drain out the oil.
Add a fresh coat of oil and stir fry the onion and garlic till fragrant. Put back the meat chucks into the pan and dry fry for a while on high heat. Add dark soya sauce, spicy bean sauce, brown sugar, pepper and sesame oil to taste. You can also add salt / light soya sauce but take note that the bean sauce is already salty.
Transfer everything into a braised pot, add hot water till about half of the meat dish is submerged in water. Cover and continue cooking under medium heat for about 30mins. Turn the flame to low and braise for another 20mins. Add the bittergourd, cover the pot and cook till the meat and bittergourd are tender and dark in colour. If the sauce is too watery, you can add abit of cornstarch to thicken it.
Serve with white rice.
Ingredients
Bittergourd - 1
Pork - 400 to 500g (I usually use pork loin or shoulder as the meat is tender)
Onions - 5 (diced)
Garlic - 5 (diced)
Hot water
Seasoning
Dark soya sauce
Spicy bean sauce (辣豆瓣酱）
Brown sugar
Chinese hua tiao wine
Sesame oil
Pepper
Method
Cut the meat into chunks and marinate with light soya sauce, pepper, sesame oil and hua tiao wine. Leave it chilled in the fridge for about 30mins - 1hour.
Wash and remove the core of the bittergourd. Cut into big chunks. Set aside.
Heat up a frying pan / wok and add abit of oil. Pan fry both sides of the meat chunks till slightly browned, half cooked will do. Remove from pan and drain out the oil.
Add a fresh coat of oil and stir fry the onion and garlic till fragrant. Put back the meat chucks into the pan and dry fry for a while on high heat. Add dark soya sauce, spicy bean sauce, brown sugar, pepper and sesame oil to taste. You can also add salt / light soya sauce but take note that the bean sauce is already salty.
Transfer everything into a braised pot, add hot water till about half of the meat dish is submerged in water. Cover and continue cooking under medium heat for about 30mins. Turn the flame to low and braise for another 20mins. Add the bittergourd, cover the pot and cook till the meat and bittergourd are tender and dark in colour. If the sauce is too watery, you can add abit of cornstarch to thicken it.
Serve with white rice.
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