Name: Filipino Sautu00e9ed Bitter Melon with Egg and Tomato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 medium bitter melons (about 400 g), halved lengthwise, seeded and sliced 1/4-inch thick; 1 tablespoon fine sea salt; 2 cups cold water; 2 tablespoons vegetable oil; 4 cloves garlic, minced; 1 medium yellow onion, thinly sliced; 2 medium Roma tomatoes, diced; 200 g ground pork; 1 tablespoon fish sauce, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 cup low-sodium chicken broth or water; 4 large eggs, lightly beaten; 2 scallions, sliced thin on the bias; Steamed jasmine rice, to serve

A classic Filipino home-style sauté of bitter melon softened with tomatoes, garlic, and scrambled eggs, with optional ground pork for heartiness. Salting the melon first tames its sharp bitterness while keeping the bright, vegetal bite that defines this dish.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
17 gFat
5 gSaturated Fat
11 gCarbs
3 gFiber
5 gSugar
20 gProtein
860 mgSodium
620 mgPotassium
85 mgCalcium
3 mgIron
78 mgVitamin C
140 mcgVitamin A

Ingredients

For the bitter melon

2 medium bitter melons (about 400 g), halved lengthwise, seeded and sliced 1/4-inch thick
1 tablespoon fine sea salt
2 cups cold water

For the sauté

2 tablespoons vegetable oil
4 cloves garlic, minced
1 medium yellow onion, thinly sliced
2 medium Roma tomatoes, diced
200 g ground pork
1 tablespoon fish sauce, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken broth or water

For the eggs and finish

4 large eggs, lightly beaten
2 scallions, sliced thin on the bias
Steamed jasmine rice, to serve

Directions

Combine the sliced bitter melon with the salt and cold water in a bowl and weigh down with a plate; soak for 10 minutes, then drain and rinse twice. Pat very dry with a clean towel.
Heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cook until fragrant, about 20 seconds, then add the onion and cook until softened, about 2 minutes.
Stir in the tomatoes and cook, mashing gently with a spoon, until they break down into a coarse sauce, about 3 minutes.
Add the ground pork, breaking it up with a spatula, and cook until no pink remains, about 4 minutes. Season with the fish sauce and black pepper.
Add the drained bitter melon and toss to coat, then pour in the broth. Cover and simmer until the melon is tender but still bright green, about 4 to 5 minutes.
Push the mixture to the edges of the pan to create a well in the center. Pour in the beaten eggs and let them set for 30 seconds, then gently scramble and fold everything together until the eggs are just cooked, about 1 minute more.
Taste and adjust seasoning with more fish sauce or salt. Scatter the scallions over the top and serve immediately with steamed jasmine rice.

Cook’s Notes

For a milder, more tender texture, blanch the salted bitter melon in boiling water for 1 minute before draining and patting dry.
Swap ground pork for small dried shrimp (soaked in warm water for 5 minutes) for a seafood-forward version common in Visayan cooking.
Add a pinch of sugar at the end if the bitterness still feels sharp after salting; the tomatoes also help balance the flavor.
Use very ripe tomatoes and let them cook down fully to create a natural sauce that clings to the melon without diluting it.
Leftovers keep refrigerated for up to 2 days; reheat gently in a hot pan with a splash of water to revive the eggs.