Steps

1. Cut the bitter melon in half lengthwise, then in half again lengthwise.
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2. Scoop out the seeds and pith from the bitter melon using a spoon.
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3. Slice the bitter melon thinly. Thicker bitter melons can be cut straight. [Key Tip!] Thin slicing reduces bitterness and allows it to cook quickly. The goal is to make it more palatable by neutralizing the bitterness, not to eliminate it completely.
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4. Place the thinly sliced bitter melon in a bowl, add 1 pinch of salt and 2 pinches of sugar, and massage thoroughly until the bitter melon becomes moist.
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5. Let the massaged bitter melon sit for about 5 minutes. [Key Tip!] Massaging with salt and sugar helps neutralize the bitterness through osmosis, adding a mild sweetness.
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6. Place the thinly sliced pork in a large bowl and cut it into bite-sized pieces using kitchen shears.
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7. Lightly separate the cut pork pieces and coat them well with 2 tsp of Cooking Sake (Rice Wine), 2 tsp of Mayonnaise, and 1/2 tsp of Potato Starch. [Key Tip!] Adding mayonnaise acts as a substitute for egg white, keeping the pork juicy and preventing it from drying out. Potato starch also helps the sauce adhere better.
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8. In a small bowl, combine the sauce ingredients: 1 tbsp of Vinegar, 2 tsp of Cooking Sake (Rice Wine), 2 tsp of Soy Sauce, 2 tsp of Sugar, and plenty of Black Pepper. Mix quickly to emulsify. [Key Tip!] Use about three times the amount of black pepper you'd normally think of for an exquisite, punchy flavor that pairs perfectly with rice.
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9. Heat a frying pan over low to medium heat and add a little Sesame Oil.
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10. Once the oil is warm, add the bitter melon that was massaged with salt and sugar without draining it.
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11. Stir-fry the bitter melon until it becomes tender.
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12. Turn off the heat and transfer the stir-fried bitter melon to a bowl. Do not wipe the frying pan.
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13. Place the prepared pork into the un-wiped frying pan while the heat is off.
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14. Turn the frying pan to low to medium heat and cook slowly, breaking up the pork with chopsticks as it cooks. [Key Tip!] Because the pork is coated with mayonnaise, it won't stick even without oil and will remain juicy.
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15. Stir-fry until the pork is no longer pink.
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16. Return the stir-fried bitter melon to the pan and mix with the pork to allow the pork's flavor to coat the bitter melon.
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17. Make a space on the side of the frying pan, re-mix the combined sauce ingredients to ensure the sugar is not settled, and then add it to the pan.
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18. Tilt the frying pan slightly and bring the sauce to a boil to thicken it and evaporate the alcohol.
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19. Once everything is boiling, stir quickly to coat the ingredients with the sauce.
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20. Serve on a plate to complete the dish.
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