Stuffed bitter melon boats
Souped Up Recipes · ♥ 5.6K likes · 190.8K views · 40 min video
Read about pork loin (roast, or pieces cut from it) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole bitter melon
- 2 whole dried shiitake mushrooms
- daikon radish
Cut the bitter melon in half lengthwise and remove the white spongy inside completely with a spoon.
Prepping the bitter melon
- ground pork
- 1 tbsp soy sauce
Season the ground pork with soy sauce, oyster sauce, cooking wine, minced garlic, minced ginger, cornstarch and diced scallions and mix well.
- 2 tsp oyster sauce
- 2 tsp Chinese cooking wine
- 1 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp cornstarch
- diced scallions
Squeeze the soaked shiitake dry, dice them finely and mix them in, stirring in one direction for a few minutes.
Dust the inner surface of the melon with cornstarch, which acts as glue so the filling does not separate as it shrinks and the melon releases moisture, then stuff and shape it.
- 1 tbsp minced garlic
- ⅓ tsp salt
- 1½ tsp cornstarch
- ½ cup mushroom soaking liquid
- ½ tsp dark soy sauce
Mix the gravy: minced garlic, salt, cornstarch, mushroom soaking liquid and dark soy sauce.
Gravy, sweet-and-sour and stir-fry sauces
Deep fry meat side down at 340F for six to eight minutes, or until the inner temperature reaches 145F, then drain on paper towels.
Heat the gravy over medium heat, stirring constantly until bubbling and thickened.
Stick skewers through the thin daikon slices to make sails, pour the gravy over the boats and stand two sails in each.
Assembling the bitter melon boats