Stir fry Bitter Melon with Pork

Overhead view of stir-fried bitter melon with ground pork and egg on a white plate. — Bitter melon, ground pork, and egg in a quick Cambodian-style stir-fry.

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Bitter melon has a bold, unmistakable bitterness. In this quick Cambodian-style stir-fry, that edge softens against savory ground pork, scrambled egg, and a glossy sauce built from fish sauce, soy, and oyster sauce.

It is a weeknight dish that comes together in one pan. The melon turns tender in just a few minutes, and the sauce clings to every piece. If you have never cooked bitter melon before, this is a forgiving place to start.

What You Need

The ingredient list is short and built around one large bitter melon. Ground pork and an egg give the dish its substance, while garlic, fish sauce, soy sauce, and oyster sauce create the savory base.

A small amount of sugar rounds out the bitterness of the melon. Black pepper goes in at the end for a fresh kick. You will also need a little water to help the melon soften in the pan.

If you are new to bitter melon, look for a firm, bright green one without soft spots. You can read more about selecting and storing bitter melon before you shop.

Equipment

Non-stick frying pan or wok: To stir-fry the pork, egg, and bitter melon over medium heat without sticking.
Chef’s knife: To slice the bitter melon thinly and mince the garlic.
Cutting board: To safely prepare the bitter melon and garlic.
Measuring spoons: To measure the fish sauce, soy sauce, oyster sauce, and sugar.
Liquid measuring cup: To measure the water added to the pan.
Wooden spoon or spatula: To stir and scramble the ingredients as they cook.
Serving plate: To transfer the finished stir-fry to the table.

How to Make Stir Fry Bitter Melon with Pork

Step 1: Prepare the Ingredients

Slice one large bitter melon thinly. Mince two cloves of garlic. Measure out the ground pork, egg, and sauces so they are ready to go into the pan.

Step 2: Brown the Garlic and Cook the Pork

Heat two tablespoons of oil in a non-stick frying pan over medium heat. Add the minced garlic and stir until it turns light brown and fragrant. Add the ground pork and cook until it is almost done, then push it to one side of the pan.

Step 3: Scramble the Egg

Crack the egg into the empty side of the pan and scramble it until cooked through. Mix the cooked egg together with the ground pork.

Step 4: Add the Bitter Melon and Water

Add the sliced bitter melon to the pan and mix well. Pour in about one-third cup of water. Cook for a few minutes until the melon begins to soften.

Step 5: Season and Finish

Add one tablespoon of fish sauce, one tablespoon of soy sauce, two tablespoons of oyster sauce, and one tablespoon of sugar. Stir-fry until the melon is tender and coated in the sauce. Sprinkle black pepper over the top.

Turn off the heat and taste. Adjust the seasoning if needed before serving.

Cooking Tips

Bitter melon varies in bitterness from one piece to the next. Slicing it thinly and cooking it with a little water helps soften both the texture and the bitter edge. If you want a milder result, look for a younger, smaller melon with a lighter green color.

Keep the heat at medium. Garlic can burn quickly in a hot pan, and burnt garlic turns the whole dish acrid. Stir it often and pull the pan off the heat for a moment if it starts to darken too fast.

How to Serve

Spoon the stir-fry over steamed jasmine rice. The sauce soaks into the rice and balances the bitterness of the melon. For another savory pork stir-fry from the CambodiaRecipe kitchen, try this Cambodian stir-fry pork with holy basil on a night when you want a different flavor profile.

If you prefer a soup alongside, a ground pork stuffed bitter melon soup is a natural pairing for anyone who already enjoys the taste of this vegetable. You can also browse the full collection of Cambodian stir-fry recipes for more quick dinner ideas.

Recipe Notes

The recipe uses up to one tablespoon of sugar. Start with the full amount if you are cooking bitter melon for the first time, then reduce it slightly on future batches once you know how bitter your local melon tends to be.

Bitter melon is a low-calorie vegetable and a good source of vitamin C according to the Cleveland Clinic’s overview of bitter melon. It also has a reputation for bitterness that softens considerably when cooked with savory ingredients like pork and oyster sauce.

Frequently Asked Questions

Can I use a different protein instead of ground pork?

The supplied recipe uses ground pork, and it is the most common pairing for bitter melon in Cambodian home cooking. Ground chicken or ground turkey can work as a substitute if you adjust the seasoning at the end, but the flavor will be lighter.

How do I store leftovers?

Keep leftovers in a covered container in the refrigerator for up to three days. Reheat gently in a pan or microwave. The bitter melon may release a little more liquid as it sits.

Is this dish gluten-free?

Soy sauce and oyster sauce can contain gluten depending on the brand. Check the labels on your bottles before serving this to someone who needs a strictly gluten-free diet.

Final Thoughts

This stir-fry is a simple introduction to bitter melon. The bitterness is still there, but it sits alongside garlic, pork, and a savory sauce instead of standing alone. Serve it over rice and taste as you go. The next time you see a bumpy green bitter melon at the market, you will know exactly what to do with it.