Ingredients
- 1 bitter melon
- 2 slices bacon
- 1–2 jalapeños, chopped or sliced, de-seeded if you prefer less heat
- 1 red bell pepper, diced or sliced
- 1 potato, diced small, optional
- Salt and pepper to taste
Preparation
Slice the bitter melon lengthwise, scoop out the seeds and slice it into thin half-moons. Place it in a bowl of water and soak it while you prepare your other vegetables. Soak overnight to extract more of the bitterness.
Chop bacon up into small pieces and add it to a skillet. Cook bacon on medium heat to let the fat render out and crisp up the meat. Once there’s a good amount of fat in the pan, toss in jalapeños and stir-fry for 1–2 minutes.
Add sliced bitter melon and bell pepper (and potato, if using) and continue to cook until everything is tender. You can speed up the cooking process by covering your pan with a lid to let everything steam.
Add salt and pepper to taste. Serve over rice or salad greens. Eating it with a soft-cooked egg is lovely!