Steps

1. Cut bitter melon (1/2, 100g) in half lengthwise, and scoop out the seeds and pith with a spoon.
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2. Thinly slice the deseeded bitter melon into 2-3mm thick pieces.
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3. Sprinkle salt (1/4 tsp) over the thinly sliced bitter melon and let it sit until softened.
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4. Briefly rinse the salted bitter melon under water and blanch in boiling water for 1 minute.
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5. Drain the blanched bitter melon in a colander, let it cool down.
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6. In a bowl, combine soy sauce (1.5 tbsp), mirin (1.5 tbsp), and sugar (2 tsp). Mix well. [Key Tip!] Sugar can settle, so stir well again before using.
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7. Tear thinly sliced pork (250g) into smaller pieces and place in a separate bowl.
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8. Add cooking sake (2 tbsp), potato starch (2 tbsp), grated garlic (1 tsp), and salt and pepper (to taste) to the bowl with the pork. Mix well to ensure the seasonings coat the pork evenly.
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9. Squeeze out any excess water from the cooled bitter melon by hand, add it to the pork bowl, and mix thoroughly until evenly distributed. [Key Tip!] Mix until the bitter melon is evenly incorporated to ensure the pork and bitter melon bind well together when cooked.
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10. Heat oil in a frying pan over medium heat.
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11. Once the pan is hot, take portions of the mixed ingredients and shape them into flattened circles with your hands before placing them in the pan.
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12. Cook until the bottom is golden brown.
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13. Flip the pieces once the bottom is nicely browned.
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14. Once cooked through, reduce heat to medium-low, cover, and steam for 2.5 minutes.
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15. After steaming, wipe away any excess oil from the frying pan with a paper towel.
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16. Stir the prepared sauce mixture well and pour it into the frying pan.
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17. Heat over medium heat, stirring to reduce the sauce and coat the pork.
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18. Once the sauce has thickened and is well coated on the ingredients, it's ready to serve.
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