1. After cutting the bitter gourd, remove the flesh, cut into thin slices, marinate in salt for 20 minutes, and rinse with water three to four times. Wash the pork belly and cut into thin slices. Shred the ginger.
2. Pour a small amount of oil into the pan and heat it to 60% heat. Add pork belly slices and fry until the oil is slightly charred. Add shredded ginger and stir-fry for half a minute, then add the pickled bitter gourd and continue to stir-fry on medium heat.
3. When the bitter gourd is half-ripe, add in Haitian premium oyster sauce, light soy sauce and appropriate amount of salt and stir well.
Tips:After bitter gourd is pickled with salt and rinsed with water, the bitterness will be much reduced. The unique umami taste of Haitian premium oyster sauce will also give the bitter gourd a unique taste, with some freshness in the bitterness.
