📝 About This Recipe
Hailing from the heart of Hunan province, this dish is a masterclass in the 'Xiang' culinary philosophy of bold, spicy, and savory flavors. The natural, refreshing bitterness of the melon is expertly balanced by fermented black beans and a generous kick of fresh chilies, transforming a polarizing vegetable into a crave-worthy delicacy. It is a rustic, soul-warming stir-fry that exemplifies the art of balancing the five flavors while celebrating the crunch of perfectly wok-seared produce.
🥗 Ingredients
Main Ingredients
- 2 medium Bitter Melon (halved lengthwise, seeds scooped out, and sliced into 1/8-inch crescents)
- 150 grams Pork Belly (thinly sliced into bite-sized pieces; adds essential fat and savoriness)
- 1 teaspoon Kosher Salt (for drawing out excess moisture and bitterness)
The Aromatics
- 5-8 pieces Fresh Red Bird's Eye Chilies (sliced diagonally; adjust based on heat preference)
- 4 cloves Garlic (finely minced)
- 1 inch knob Fresh Ginger (peeled and minced)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 2 stalks Scallions (white and green parts separated, chopped)
Seasoning Sauce
- 1 tablespoon Light Soy Sauce (for salt and depth)
- 1 tablespoon Shaoxing Rice Wine (to deglaze the wok)
- 1/2 teaspoon Sugar (to round out the bitterness)
- 1 teaspoon Toasted Sesame Oil (for a nutty finish)
- 2 tablespoons Vegetable Oil (high smoke point oil for stir-frying)
👨🍳 Instructions
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1
Place the sliced bitter melon in a large bowl and toss thoroughly with 1 teaspoon of salt. Let it sit for 15 minutes to draw out excess bitter juices and soften the texture.
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2
While the melon rests, prepare your aromatics: mince the garlic, ginger, and chilies, and rinse the fermented black beans to remove excess salt.
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3
After 15 minutes, rinse the bitter melon under cold running water to remove the salt. Squeeze the slices firmly with your hands to remove as much liquid as possible, then pat dry with a paper towel.
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4
Heat a clean, dry wok over medium-high heat. Add the bitter melon slices (without oil) and stir-fry for 2-3 minutes until they slightly soften and char in spots. Remove from the wok and set aside.
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5
Wipe the wok clean and add 1 tablespoon of vegetable oil. Increase heat to high.
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6
Add the sliced pork belly to the wok. Stir-fry until the fat begins to render and the edges of the pork become golden and crispy, about 3 minutes.
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7
Push the pork to the sides of the wok. In the center, add the remaining tablespoon of oil if the pork didn't render enough fat.
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8
Add the garlic, ginger, red chilies, fermented black beans, and the white parts of the scallions. Stir-fry for 30 seconds until the aroma fills the kitchen.
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9
Return the bitter melon to the wok and toss everything together over high heat to combine.
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10
Drizzle the Shaoxing rice wine around the edges of the wok to create steam and deglaze the surface.
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11
Add the light soy sauce and sugar. Stir-fry rapidly for another 1-2 minutes until the melon is tender-crisp and coated in the seasonings.
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12
Turn off the heat. Stir in the sesame oil and the green parts of the scallions.
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13
Transfer to a warm platter and serve immediately while the 'Wok Hei' (breath of the wok) is at its peak.
💡 Chef's Tips
To further reduce bitterness, use a spoon to scrape away every bit of the white pith inside the melon. The 'dry fry' step for the melon (Step 4) is a professional secret that improves texture and flavor absorption. If you prefer a vegetarian version, replace pork belly with thick slices of firm smoked tofu. Always use high heat for the final stir-fry to ensure the vegetables stay vibrant and don't become mushy. Ensure your fermented black beans are fresh; if they are too dry, soak them in a teaspoon of rice wine for 5 minutes before mashing.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of jasmine rice to soak up the spicy juices. Pair with a mild steamed egg custard (Chawanmushi style) to provide a cooling contrast to the heat. A crisp, cold Lager or a dry Riesling works beautifully to cut through the spice and bitterness. Include a side of Hunan-style braised eggplant for a complete 'Xiang' themed dinner. For a traditional touch, serve with a simple clear bone broth to cleanse the palate between bites.