Recipes - Chinese

Asian Melon with Pork
Asian Melon with Pork


Don't be put off by its name - as the Chinese will tell you, 'hairy' or Asian melon is delicious when teamed up with the rich flavour of pork, as in this traditional 'home style' recipe.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Chinese









Ingredients:

1 "Hairy" melon, (peeled)
Watercress (for garnish)

Filling

200g minced pork
1 Wing Hong Chinese Sausage (chopped finely)
½ cup Chinese chives (chopped finely)
1 Jade Phoenix Dried Shiitake Mushroom (soaked in water for 5 mins and chopped)
½ tsp salt
½ tsp white pepper
1 tbsp Yeo's Light Soy Sauce
1 tbsp corn flour
1 tsp Shao Xing cooking rice wine or dry sherry

Sauce

½ cup pork stock or Swanson Chicken Broth
2 tbsp Lee Kum Kee Panda Oyster Sauce
1 tbsp corn flour (mixed with 1 tsp water to form a paste)




Steps:
  1. Slice the melon into 4cm pieces. Scoop out the inside of each piece so that it resembles on ‘O’.
  2. Combine filling ingredients well.
  3. Place the melons in a hot non-stick pan, and brown on both sides.
  4. Place 1-2 tbsp filling onto each piece of melon.
  5. Add the oyster sauce and stock and cover; cook for a further 10 mins on low heat.
  6. Thicken with corn flour paste.
  7. Place melons on a serving dish and spoon the sauce over them.
  8. Garnish with watercress leaves.

Hint: Ensure the liquid does not evaporate when cooking the melon, or it will burn. Alternatively, steam the melon for 15 – 20 mins until cooked. Other popular vegetables which can be stuffed with the filling in this recipe include eggplant, zucchini and capsicum. The filling can also be used for making wontons.


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Asian Melon with Pork

Asian Melon with Pork

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Don't be put off by its name - as the Chinese will tell you, 'hairy' or Asian melon is delicious when teamed up with the rich flavour of pork, as in this traditional 'home style' recipe.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Side
Cook Method: Pan-Fry
Cuisine: Chinese
Ingredients

1 "Hairy" melon, (peeled)
Watercress (for garnish)

Filling

200g minced pork
1 Wing Hong Chinese Sausage (chopped finely)
½ cup Chinese chives (chopped finely)
1 Jade Phoenix Dried Shiitake Mushroom (soaked in water for 5 mins and chopped)
½ tsp salt
½ tsp white pepper
1 tbsp Yeo's Light Soy Sauce
1 tbsp corn flour
1 tsp Shao Xing cooking rice wine or dry sherry

Sauce

½ cup pork stock or Swanson Chicken Broth
2 tbsp Lee Kum Kee Panda Oyster Sauce
1 tbsp corn flour (mixed with 1 tsp water to form a paste)

Instructions
  1. Slice the melon into 4cm pieces. Scoop out the inside of each piece so that it resembles on ‘O’.
  2. Combine filling ingredients well.
  3. Place the melons in a hot non-stick pan, and brown on both sides.
  4. Place 1-2 tbsp filling onto each piece of melon.
  5. Add the oyster sauce and stock and cover; cook for a further 10 mins on low heat.
  6. Thicken with corn flour paste.
  7. Place melons on a serving dish and spoon the sauce over them.
  8. Garnish with watercress leaves.

Hint: Ensure the liquid does not evaporate when cooking the melon, or it will burn. Alternatively, steam the melon for 15 – 20 mins until cooked. Other popular vegetables which can be stuffed with the filling in this recipe include eggplant, zucchini and capsicum. The filling can also be used for making wontons.

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