RECIPE: HOW TO DO STUFFED BITTER MELON WITH BLACK BEAN SAUCE

For something a little bit different, serve up Ken Hom’s pork-stuffed bitter melon with black bean sauce as a starter to celebrate Chinese New Year.

RECIPE STUFFED BITTER MELON WITH BLACK BEAN SAUCE

2 large bitter melons (350-450g; see Know-how, or use cucumber)
225g British free-range 10% fat minced pork
2 tsp finely chopped fresh ginger
2 tbsp finely chopped spring onions
2 tbsp shaoxing rice wine or dry sherry
Pinch sugar
1 tbsp light soy sauce
1 tsp toasted sesame oil
1 medium free-range egg,lightly beaten
1 tsp cornflour, plus extrafor dusting
2 tbsp groundnut or vegetable oil
1 tbsp roughly chopped garlic
2 tbsp fermented black bean paste (see Know-how)
1 tbsp shaoxing rice wine or dry sherry
1 tbsp oyster sauce
200ml chicken stock
1 tsp cornflour mixed with 1 tsp cold water
2 tsp toasted sesame oil
Steamer or wok/deep panwith a lid and a rack set inside; lipped heatproof plate that will fit inside

For the filling, mix all the ingredients in a bowl. Cut the bitter melon (or cucumber) into 2.5cm rounds, discarding the ends. With a small sharp knife, remove and discard the core of pulp and seeds.
Lightly dust the insides of the slices with cornflour. Fill each with a generous spoonful of the filling, then arrange on a heatproof plate (one that will fit inside the steamer). See Make Ahead and tip.
Set up a steamer (or put a rack in a wok or deep pan) and half fill with water. Bring to the boil over a high heat, then carefully lower in the plate. Turn the heat to low, then cover tightly and steam gently for 15-18 minutes (you may have to do this in two batches).
Meanwhile to make the sauce, heat a wok or large frying pan over a high heat until very hot. Add the oil and, when slightly smoking, add the garlic and black bean paste, then stir-fry for 30 seconds. Add the remaining sauce ingredients, except the cornflour mixture and sesame oil. Simmer, then stir in the cornflour mixture until thickened. Bubble gently for 1 minute. Stir in the sesame oil, transfer the stuffed bitter melon to a serving plate, pour over the sauce and serve.