Weekend is here again! And I have a simple recipe to share with you.
I know, it has been a while since my last recipe post. I didn't whipped up new recipe, partly because we mostly eat out or I just cooked something simple for the family.
But last week has been a long weekend, and I took more initiative to cook at home. Kids still have some exam papers pending back then so we spent mostly at home for them to study.
Bitter gourd! Something I rarely cook at home. If I do, it would be in soup. My stuffed bitter gourd soup, good for cooling on any hot day.
Back to last weekend, I cooked this salted black beans bitter gourd with pork belly. Super appetizing with bitter and salty in one dish. This recipe is 'agak-agak' as I used whatever I could find in my fridge and freezer.
1 medium-sized bitter gourd
A slab of pork belly, thinly sliced
Salted black bean, 1 tbsp, rinsed and drained3 garlic cloves minced
1 inch ginger, sliced thinly
1/2 tsp sugar
3/4 cup water
1. Chop and remove the middle part of bitter gourd. Soak in water added with 1 tsp salt for about 30 minutes to reduce the bitterness. Drain before cooking.
2. In a wok, add in vegetable oil and saute garlic and ginger till fragrant.
3. Add in pork belly. Let it cook for about 3 minutes before add in the bitter gourd. Saute for few minutes.
4. Add in sugar, salted black beans and water. Let it simmer till the gravy reduce and thicken. Dish out.