Bitter Melon soup with Pork Recipe

A bowl of Cambodian bitter melon soup with stuffed pork and green onions in a clear broth. — Bitter melon stuffed with seasoned pork simmers in a light, savory broth.

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Bitter melon is not a shy vegetable. Its bitterness is bold, and it does not disappear completely when you cook it. But in this Cambodian soup, that sharp edge meets a savory pork filling and a clear, gentle broth.

The result is a bowl that tastes balanced and surprisingly comforting. The melon softens as it simmers, the pork stays tender, and the dried shrimp and dried turnip give the broth a quiet depth.

What You Need

The star of this soup is bitter melon, also called bitter gourd or goya. Look for small, firm, bright green ones with few soft spots. You will hollow them out and stuff them with a pork mixture.

Ground pork makes the filling hearty. Dried shrimp and dried turnip add saltiness and umami, so taste the broth carefully before adding more salt. Bean thread noodles, also called glass noodles, give the filling a soft texture. They are also used in this bean thread noodles soup with pork.

Garlic, soy sauce, and a chicken bouillon cube season the pork. Green onions go in at the very end as a fresh garnish. If you enjoy bitter melon, you might also like this shrimp stuffed bitter melon soup, which uses a similar stuffing technique with shrimp.

Equipment

Soup pot: To simmer the stuffed bitter melons and broth until the melon is tender and the pork is cooked through.
Chef’s knife: To cut the bitter melons, chop the green onions, and prepare the filling ingredients.
Cutting board: To safely hollow out the bitter melons and chop the aromatics.
Mortar and pestle: To pound the garlic, salt, dried shrimp, and dried turnip into a cohesive filling base.
Measuring cups: To measure the water for the broth.
Measuring spoons: To measure the salt and soy sauce.
Mixing bowl: To hold the meat mixture if you prefer to mix outside the mortar.
Spoon: To stir the filling and gently move the stuffed melons in the pot.
Ladle: To serve the soup and broth into bowls.

How to Make Cambodian Bitter Melon Soup with Pork

Step 1: Prepare the Filling

In a mortar, pound 1/2 teaspoon of the salt with the garlic until you have a smooth paste. Add the soaked dried shrimp and dried turnip, and mix well.

Add the ground pork. Mix gently—do not pound hard, or the meat will turn mushy. Add the soy sauce and chicken bouillon cube. Add the soaked, chopped bean thread noodles. Mix everything until evenly combined.

Take out 1/3 cup of the meat mixture and set it aside. This reserved portion will be added to the soup later as small pieces so it cooks at the same time as the bitter melon.

Step 2: Stuff the Bitter Melons

Cut each bitter melon into small sections and remove the seeds, creating a hollow center. Stuff each piece with the meat mixture, pressing gently so the filling stays in place.

Step 3: Simmer the Soup

Pour 4 1/2 cups of water into a medium soup pot and bring it to a boil. Carefully add the stuffed bitter melons. Cook for 15 minutes.

Then add the reserved 1/3 cup of meat mixture bit by bit, breaking it into tiny pieces so it cooks evenly. Continue simmering for about 25 minutes total, or until the bitter melon is soft enough to eat.

Ground pork should reach a safe internal temperature of 160°F (71°C) before serving. You can check this with a food thermometer, following the USDA safe minimum internal temperature chart.

Step 4: Season and Serve

Taste the broth. Dried shrimp and dried turnip are already salty, so adjust carefully with the remaining salt only if needed. Turn off the heat and garnish with chopped green onions.

Cooking Tips

Soak the dried shrimp and dried turnip before using. This removes excess salt and softens their texture so they blend into the filling.

Mix the pork gently. Overworking the meat will make the filling dense instead of tender.

The bitter melon is ready when a knife or spoon slides through it easily. Do not rush this step—the bitterness mellows as it cooks. If you like stuffed vegetable soups, this grounded pork stuffed cabbage soup follows a similar simmering method with a different vegetable.

How to Serve

Ladle the soup into bowls, making sure each serving gets a piece of stuffed bitter melon and plenty of broth. Serve with steamed jasmine rice on the side. The rice balances the bitterness and makes the meal more filling.

For another clear pork soup, try this Cambodian pork and vegetable soup. It is light, simple, and built on the same kind of gentle broth.

Recipe Notes

The reserved meat mixture is added later as small pieces. This ensures the pork cooks through without overcooking the stuffed melons.

If the broth tastes too salty, add a little more water. If it needs more depth, a small splash of soy sauce can help.

Frequently Asked Questions

What does bitter melon taste like?

Bitter melon has a distinctly bitter flavor, similar to strong greens or unsweetened dark chocolate. In this soup, the bitterness softens but does not disappear entirely. That gentle bitterness is what makes the dish refreshing and balanced.

Can I make this soup ahead of time?

Yes. You can prepare the filling and stuff the bitter melons a few hours ahead. Keep them covered in the refrigerator until you are ready to cook. The finished soup also reheats well.

How should I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop until piping hot.

Is this soup gluten-free?

Not automatically. Soy sauce and some chicken bouillon cubes contain gluten. Check the labels or use gluten-free soy sauce (tamari) and gluten-free bouillon if you need a gluten-free version.

Can I use a different vegetable?

Bitter melon is the defining ingredient here, but you can also stuff other vegetables like small zucchini or hollowed-out bell peppers if you want a milder flavor. The cooking time may vary.

Final Thoughts

This soup is a good introduction to bitter melon because the pork filling and clear broth balance its strong flavor. It is simple, nourishing, and the kind of dish that tastes even better the next day. Serve it with rice, and you have a Cambodian home-style meal that feels both comforting and a little adventurous. Browse more Cambodian soups and stews if you want to explore other comforting bowls.