Recipe
Crispy Pork & Bitter Melon Patties Recipe: So Good and Not Bitter! | kattyanneru
Ingredients
- 1/2bitter melon (120g)
- 1/4tsp salt
- 1tsp sugar
- 150gground pork
- 1egg
- 1tsp dashi powder
- 1tsp sugar
- 1tsp soy sauce
- 2tbsp potato starch
- 1tsp vegetable oil
- 1tsp sesame oil
About "Crispy Pork & Bitter Melon Patties"
Crispy Pork & Bitter Melon Patties made by rubbing bitter melon with salt and sugar to remove bitterness, mixing it with ground pork, and pan-frying. Seasoned simply with dashi, soy sauce, and sugar for a Goya Champuru-style flavor, this dish is perfect as a side dish for rice or a beer snack. It's easy to eat even for those who dislike bitter melon, and simple to make by just mixing and pan-frying.
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Tips for Making "Crispy Pork & Bitter Melon Patties"
-
Prep
- Rubbing the bitter melon with salt and sugar and letting it sit for 15 minutes removes the bitterness, making it easy to eat even for those who dislike it.
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Prep
- Remove the seeds and pith of the bitter melon with a spoon, then slice it thinly into 2mm thick pieces.
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Mixing
- Knead the meat mixture well until sticky while beating the egg, then add the bitter melon and mix until uniform.
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Heat Control
- Cook slowly over medium heat until the bottoms are browned, then flip, cover, and steam-cook on low heat for 3 minutes.
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Pan-Frying
- Using a 1:1 ratio of vegetable oil and sesame oil dramatically boosts the savory aroma of the finished dish.
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Serving
- Adding a touch of Japanese mustard cuts through the richness of the pork, making the dish even more appetizing.
Ingredients for "Crispy Pork & Bitter Melon Patties"
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How to Make "Crispy Pork & Bitter Melon Patties"
- 1
Prepping the Bitter Melon
Cut off both ends of 1/2 bitter melon (120g) and slice it in half lengthwise. Use a spoon to scrape out the seeds and white pith completely, then slice into thin pieces about 2mm thick.
- 2
Salting the Bitter Melon
Place the sliced bitter melon in a bowl, add 1/4 tsp salt and 1 tsp sugar, and rub them in well. Let it sit for 15 minutes until wilted, then rinse thoroughly with water to wash away the seasonings and bitterness.
- 3
Preparing the Pork Mixture
In another bowl, combine 150g ground pork, 1 egg, 1 tsp dashi powder, 1 tsp sugar, 1 tsp soy sauce, and 2 tbsp potato starch. Mix and knead well, beating the egg thoroughly, until the mixture becomes sticky.
- 4
Mixing Bitter Melon and Pork
Add all of the prepared bitter melon to the pork mixture and mix well until evenly distributed.
- 5
Shaping and Pan-Frying
Heat 1 tsp vegetable oil and 1 tsp sesame oil (a 1:1 ratio) in a frying pan over medium heat. Scoop the pork mixture with a spoon, shape into round patties, and place them in the pan. Gently press down with the back of the spoon to flatten them into round patties.
- 6
Browning the Bottoms
Cook slowly over medium heat until the bottoms are beautifully browned and crispy.
- 7
Flipping and Steam-Cooking
Once the bottoms are browned, flip them over. Reduce the heat to low, cover the pan with a lid, and steam-cook for 3 minutes. After 3 minutes, remove the lid and ensure both sides are beautifully browned.
- 8
Plating and Serving
Plate the crispy pork & bitter melon patties. They are delicious as is, or served with a bit of Japanese mustard (karashi).
Food Science
In addition to the umami synergy between the inosinate in pork and the glutamate in dashi powder, dehydrating the bitter melon with salt and sugar tempers its bitterness. Furthermore, potato starch locks in the meat's moisture to keep it juicy, while pan-frying triggers the Maillard reaction, adding a rich, savory aroma. This creates a deep, complex flavor profile where bitterness, sweetness, saltiness, and umami are perfectly balanced.
Detailed Commentary on "Crispy Pork & Bitter Melon Patties"
* Content organized by topics from the video.
Reducing Bitterness: Prepping Bitter Melon
Today, we are making "Crispy Pork & Bitter Melon Patties" using plenty of delicious summer bitter melon. First, let's prep the bitter melon. Cut off both ends of 1/2 bitter melon (120g) and slice it in half lengthwise. Use a spoon to cleanly scrape out the seeds and white pith inside. Next, slice it thinly into about 2mm thick pieces. Place the sliced bitter melon in a bowl, add 1/4 tsp salt and 1 tsp sugar, and rub them in well. The key here is adding sugar along with the salt, which helps draw out the bitter melon's characteristic bitterness, making it much easier to eat even for those who dislike it. If you actually enjoy the bitterness, you can just use salt. Once rubbed and wilted, let it sit for 15 minutes.
Flavor-Packed: Making the Pork Mixture
After letting the bitter melon sit for 15 minutes, rinse it thoroughly with water to wash away the seasonings and bitterness. Then, squeeze out the moisture tightly with your hands and roughly chop it. Next, let's make the pork mixture. In a separate bowl, combine 150g ground pork, 1 egg, 1 tsp dashi powder, 1 tsp sugar, 1 tsp soy sauce, and 2 tbsp potato starch as a binder. First, mix and knead everything well, beating the egg thoroughly, until the mixture becomes sticky. Once the meat mixture is nice and sticky, add all of the roughly chopped bitter melon. Mix thoroughly until the bitter melon is evenly distributed throughout the meat, and your prep is done.
Crispy & Savory: Shaping and Frying Tips
Add 1 tsp vegetable oil and 1 tsp sesame oil (a 1:1 ratio) to a frying pan and heat over medium heat. Combining sesame oil with vegetable oil dramatically boosts the savory aroma when cooked. Once heated, scoop the meat mixture with a spoon, shape into rounds, and place them in the pan. Gently press down with the back of the spoon to flatten them into round patties. If you don't want to get your hands dirty, using two spoons is very convenient. However, if you shape them by hand, wetting your palms slightly with water beforehand will prevent the mixture from sticking, allowing you to shape them beautifully and quickly. Cook slowly until the bottoms are beautifully browned and crispy.
Steam-Cooking on Low Heat & Finishing
Once the bottoms are nicely browned, flip them over. After flipping, reduce the heat to low, cover the pan with a lid, and steam-cook for 3 minutes. Steam-cooking slowly ensures they cook through to the center while remaining plump and juicy. After 3 minutes, remove the lid, check that both sides are beautifully browned, and plate them—your "Crispy Pork & Bitter Melon Patties" are ready! At this point, Katchan pulls out a unique blue "Hata Crayon Ramune" soda she won from a claw machine at an arcade. Saying, "It tastes like regular ramune!" she refreshingly quenches her thirst before moving on to the taste test.
Goya Champuru-Style Tsukune? Taste Test
Since they are already well-seasoned, let's try them as is first. "These pork-goya patties are so easy to eat!" Katchan raves. Thanks to the careful prep, the bitter melon's harsh bitterness is softened, leaving only a pleasant, mild hint of bitterness. The meat is tender and juicy, with the crunchy texture of the bitter melon providing a perfect accent. The seasoning this time is a simple combination of dashi, soy sauce, and sugar. Katchan mentions she developed this recipe with the concept of turning "Goya Champuru into tsukune (chicken/meatballs)." Adding a touch of sugar rounds out the flavor, mellowing the bitterness of the bitter melon while enhancing its savory depth.
Mustard Twist: Perfect with Beer!
They are delicious on their own, but since we are using rich ground pork, Katchan highly recommends eating them with a bit of karashi (Japanese mustard). "This goes so well!" she says, as the sharp kick of the mustard cuts through the richness of the pork, making it even more addictive. The subtle aroma of the sesame oil used for frying, combined with the crispy exterior, makes this a perfect side dish for rice and an ultimate snack for a cold summer beer. Finally, holding her beloved dog Choco-chan, she greets the viewers: "These are so delicious that even those who dislike bitter melon won't be able to stop eating them, so please give it a try!"
About kattyanneru/かっちゃんねる
kattyanneru/かっちゃんねる
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