Meat-Stuffed Bitter Gourd

Try this refined Vietnamese dish — you're sure to love it!

Recipe author

Servings:

Pork (ground)

200

Bitter gourd (bitter melon / luffa)

500

Onion

Green onion (1 stalk)

Ground black pepper

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 31 % 5 g

Carbohydrates 38 % 6 g

86 kcal

GI: 29 / 0 / 71

Here's a recipe for an original Vietnamese dish. The bittersweet flavor of the gourd makes for a really interesting pairing with the ground pork — that's exactly what makes meat-stuffed bitter gourd so unique. It's perfect for a hot summer day: refreshing, filling, satisfying, and simple to make. Start by washing the gourd, scooping out the seedy core, and slicing it into rounds about an inch (a couple of centimeters) wide. Bring a pot of water to a boil and drop in the gourd. Once it returns to a boil, cook for 5 minutes, then lift the rounds out and let them dry.
Finely chop the onion and mix it into the ground pork, then season with salt and pepper. Mix well and you're ready to stuff the gourd. Fill each ring with the pork mixture and lower them into a pot of boiling water. Foam will rise as they cook — skim it off with a slotted spoon. Simmer for about 10 to 15 minutes and it's done. Sprinkle the finished gourd pieces with chopped green onion and serve.

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