-
1
If reducing bitterness: toss the sliced bitter melon with the fine salt and set aside for 20–30 minutes. Rinse thoroughly under cold running water and pat dry. Skip this step to retain the full, clean bitterness of the melon.
-
2
Heat the wok over the highest available flame until smoking. Add a film of oil, then lay in the sliced pork. Fry without moving until the edges are lightly browned and the fat has begun to render — the pork should colour, not steam.
-
3
Push the pork to one side. Add the garlic, ginger, and mashed douchi to the cleared surface of the wok. Fry briefly — 30 to 45 seconds — until the aromatics are fragrant and the black beans smell deep and savoury rather than raw. This is where the dish lives or dies: insufficient heat or time here leaves the douchi sharp and acrid rather than round and umami-rich.
-
4
Add the bitter melon slices and toss everything together over high heat for 3–4 minutes. The melon should soften and lose its raw stiffness while retaining a distinct crunch at the centre; it will shift from bright green to a slightly duller, olive green — that colour change signals it is done.
-
5
Add the light soy sauce and oyster sauce. Toss to coat evenly. Remove from the heat, drizzle over the sesame oil, and taste: the finished dish should balance clean bitterness, deep fermented umami, and pork richness in each mouthful.