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Goya Nu Nimun (Cooked Bitter melon)

Featured in the Honolulu Star-Advertiser on August 26, 2020.

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Ingredients:

Goya Nu Nimun (Cooked Bitter melon)

  • 1 pound bitter melon
  • Salt for bitter melon
  • 2 pieces aburage (Japanese deep fried tofu)
  • 1 pound pork
  • 3 teaspoons sugar
  • 1/2 teaspoon sake (Japanese rice wine)
  • 3 tablespoons shiro miso (light colored Japanese fermented soy bean paste)

Directions:

  1. Cut bitter melon in half lengthwise, remove seeds.
  2. Sprinkle with salt and let stand for 20 minutes.
  3. Rinse and drain well.
  4. Slice into 1-inch to 1 1/2-inch width pieces.
  5. Blanch aburage in hot water to remove oil; cut into 3/4-inch width pieces.
  6. Pre-boil pork by covering pork with water, bring to a rolling boil, drain and rinse.
  7. Add 3 cups of water to the pork, bring to a boil and continue to boil an additional 30 minutes.
  8. Remove pork and cool, saving stock.
  9. Cut pork into 1/2-inch squares.
  10. Combine pork, 2 cups of stock, sugar, sake, and half of the miso.
  11. Bring to a boil, then reduce to a medium-low; simmer pork until tender, about 15 to 20 minutes.
  12. Add aburage and bitter melon and cook for about 10 minutes.
  13. Add remainder of miso and cook for about 1 to 2 minutes.

Makes 5 servings.

Approximate Nutrient Analysis per serving:
300 calories, 21 g fat, 7 g saturated fat, 0 mg cholesterol, 500 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g sugar, 19 g protein

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