Bitter Gourd with Pork and Fermented Beans
Ingredients
2 tender bitter gourds, about 155 g/5 oz
1 teaspoon crushed garlic
1 teaspoon finely grated ginger
2 tablespoons peanut oil
155 g/5 oz minced pork
1 tablespoon chilli with fermented beans
4 tablespoons water
Directions
Heat oil in a wok and fry the garlic and ginger, stirring, for a few seconds. Add the minced pork and fry, breaking up the meat into small pieces, until it is no longer pink. Add the chilli with fermented beans (from a shop selling Korean or other Far Eastern ingredients). Add water, cover and simmer for 10 minutes or until tender. Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)