Vegetables Recipes - Pan-Fried Bitter Melons with Pork, Coconut and Cilantro Stuffing Recipe

Ingredients 

• 4 small bitter melons, about 5 inches long, unpeeled

• 2 tablespoons salt

• 2 teaspoons sugar

• 1/2 cup dried coconut flakes

• 1 teaspoon muscovado sugar

• 1/2 teaspoon fennel seeds

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon coriander seeds

• peanut oil, for frying

• 2 shallots, thinly sliced

• 2 garlic cloves, thinly sliced

• 3/4 cup ground pork

• 1-2 teaspoons dried chili flakes

• 2 tablespoons chopped fresh cilantro

• salt and freshly ground black pepper

• fresh cilantro sprigs and lime wedges, to garnish

Serves 4 as a light meal with rice

---

Method:

1. Slit the melons in half lengthwise. Scoop out the pulp and seeds, and discard. Rub each half inside and out with the salt and sugar. Let stand, cut side down, for 30 minutes.

2. Bring a large pan of water to a boil. Meanwhile, rinse the melons under cold running water, then blanch them for 10 minutes in the boiling water. Drain them and plunge into cold water. Leave to cool, then drain, and pat dry thoroughly.

3. Preheat the oven to 400°F. Spread the coconut flakes on a baking sheet and toast in the oven for 2-3 minutes, until beginning to turn golden. Do not let them burn.

4. Set aside one-third of the flakes as a garnish and put the rest in a blender with the sugar, fennel, cumin, and coriander seeds. Process to a coarse powder.

5. Heat 2 tablespoons of oil in a wok or skillet, and stir-fry the shallots and garlic over medium heat for 1 minute. Stir in the meat and the powdered coconut mixture. Add the chili flakes and fresh cilantro, and season with salt and pepper. Continue to stir-fry until the meat is no longer pink. Leave to cool a little, then use the mixture to stuff the melon halves.

6. Choose a skillet big enough to take the melon halves in a single layer and pour in enough oil to come 1/2 inch up its sides. When the oil is hot but not smoking, carefully add the melon halves, cut side up. Reduce the heat slightly, and fry for about 3 minutes, until the underside is golden and the stuffing is heated through.

7. Remove with tongs and drain 011 paper rowels. Transfer to a warmed serving dish. Sprinkle with the reserved toasted coconut, garnish with cilantro sprigs and lime wedges, and serve.

Note: If you eat a bitter melon only once, try it this way. The sweetish flavors of the stuffing - a mixture of pork, fennel, coconut, chili, and fresh cilantro - stand up to the quinine-like bitterness of the melon. The combination is surprisingly pleasant.