cookware
- large bowl
- large skillet with lid
1 | Cut the bittermelon into 1 1/2-inch rings. Use a knife or measuring spoon to scoop out the core. Discard the core and reserve the rings. |
2 | Combine the pork, egg, cilantro, bread crumbs (if using) garlic, oil, fish sauce, and salt and pepper in a large bowl and stir to combine. |
3 | Snugly stuff each ring of bitter melon with the pork filling. |
4 | In a large skillet, warm the oil over medium heat. Add the stuffed bitter melon to the skillet, meat side down. (Work in batches to avoid crowding if needed.) Cover and cook for 10 minutes. |
5 | While the bitter melon cooks, warm the marinara sauce in a small saucepan. Add the chile flake and fish sauce and simmer for about 5 minutes. |
6 | Flip the rings and cook them, covered, for another 2 minutes. |
7 | To plate, add the sauce to the plate then set the bitter melon rings on top. Serve and enjoy immediately. |
source: Charles Phan's The Slanted Door: Modern Vietnamese Food