■ 450g|1lb minced pork

■ 1 bitter melon, about 500g|1lb, blanched and diced

■ 2 tablespoons of light soy sauce

■ white pepper

■ salt

■ 1 teaspoon of cornstarch

■ 2 garlic cloves, finely chopped

■ 1-2 red chillis, finely chopped

■ 2 tablespoons of oil

■ 1 to 1-1/2 cups|240-360ml of reserved bitter melon blanching liquid


1. Season the pork with 2 tablespoon of light soy sauce, white pepper and 1 teaspoon of cornstarch. Mix well and refrigerate until ready to cook.

2. Cut the melon in half lengthwise and scrape out the seeds and the white membrane with a small spoon - cut the halves each into two or three pieces. Finely chop the garlic and chilli separately.

3. To blanch the bitter melon; heat a pan of salted water to boiling, add the bitter melon pieces and cook for 2-3 minutes, remove the bitter melon to a bowl and reserve the cooking water. Let the melon cool a few minutes before dicing, set aside.

4. In a large frying pan heat 2 tablespoons of oil, add the minced pork to the pan and break it up with a spatula to separate and distribute it over the pan. Cook at medium heat, turning and spreading the meat for a few minutes until the meat is crumbly, then add the garlic and chill and cook 2-3 minutes more.

5. Stir in the diced bitter melon and 1 cup|240ml, or a little more, of the reserved cooking liquid and simmer the minchi for 10-15 minutes until the liquid thickens. Serve with steamed rice.

Macao Pork Minchi with Bitter Melon Recipe

Porco Picada "Minchi" Amargoso

Prep: 20m | Cook: 30m |Serves: 4-5 |

Recipe adapted from "Macanese Cooking: A Journey Across Generations", by Cecília Jorge, published by A.P.I.M, 2004

Soy marinated pork mince fried with garlic and chilli and simmered with bitter melon

Macao pork minch with garlic, chilli and bitter melon