Stuffed Dual Melons (Bitter Melon and White Gourd Stuffed with Minced Pork)
This home-style dish features a combination of bitter melon and white gourd, stuffed with seasoned, springy minced pork. By braising them over low heat, the melons become tender and absorb the savory meat flavors and broth, making it a delicious and hearty traditional family meal.
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🍳 Cooking Flow
Scrape and wash the melon skins, then remove the seeds and pulp from the bitter melon and white gourd. → Mix the minced meat with green onions, chives, seasonings, and cornstarch; stir and beat the mixture until it becomes sticky and springy. → Stuff the minced meat into the hollowed-out bitter melon and white gourd, pressing it down firmly. → Sauté minced ginger and garlic in a pan until fragrant, add boiling water, place the stuffed melons in, and season. → Cover and braise over low heat for 20 minutes until tender, then drizzle in a cornstarch slurry to thicken the sauce before serving.
Cooking Steps
Brief Cooking Order
Scrape and wash the melon skins, then remove the seeds and pulp from the bitter melon and white gourd. → Mix the minced meat with green onions, chives, seasonings, and cornstarch; stir and beat the mixture until it becomes sticky and springy. → Stuff the minced meat into the hollowed-out bitter melon and white gourd, pressing it down firmly. → Sauté minced ginger and garlic in a pan until fragrant, add boiling water, place the stuffed melons in, and season. → Cover and braise over low heat for 20 minutes until tender, then drizzle in a cornstarch slurry to thicken the sauce before serving.
Introduction
This home-style dish features a combination of bitter melon and white gourd, stuffed with seasoned, springy minced pork. By braising them over low heat, the melons become tender and absorb the savory meat flavors and broth, making it a delicious and hearty traditional family meal.
Step 1
Clean the melons; use a metal spoon to scrape the white outer skin off the white gourd; wash the bitter melon and set aside.
Step 2
Trim the ends of the bitter melon and cut into 4-5cm segments; trim the ends of the white gourd and halve them. Use a small metal spoon to scoop out the pith and seeds from both.
Step 3
Finely chop the chives, green onions, garlic, and ginger, and set aside.
Step 4
Add the chopped chives and green onions to the meat, along with salt, a pinch of chicken powder, light soy sauce, pepper, rice wine, and about 3 tablespoons of cornstarch. Mix by hand, stir for a few minutes until sticky, then repeatedly beat the meat mixture for several minutes until firm and bouncy.
Step 5
Use a spoon to tightly stuff the meat mixture into the hollowed melon pieces, pressing down firmly to ensure it stays in place.
Ingredients List
Important Notes
Try to pick small, tender white gourds; they have thinner skins and a better texture. 💡
It is recommended to choose slender bitter melons, as cutting them into rounds makes them easier to braise until soft and flavorful. 💡
Adding cornstarch to the meat filling increases stickiness; continuous mixing and repeated beating will make the meat texture firmer and bouncier. ⚠️
Do not add too much salt during braising, as the meat filling itself is already seasoned. ⚠️
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