Pork and Wintermelon

Ingredients

• 454 g (1 lb)boneless pork, cut into 2.5 cm (1-inch) strips
• 120 ml (½ cup)sake
• 120 ml (½ cup), as neededwater
• 907 g (2 lb)wintermelon, cubed
• 30 ml (2 tbsp)vegetable oil
• 30 ml (2 tbsp)Aloha shoyu
• 30 ml (2 tbsp)mirin
• 30 ml (2 tbsp)sugar
• A dashwhite pepper

Instructions

1. 1

   Brown the pork

   Heat a large pot over medium-high heat and brown the pork on all sides.

2. 2

   Simmer until tender

   Add the sake and enough water to cover the pork. Bring to the boil, lower the heat and simmer for 20 minutes, or until the pork is tender.

3. 3

   Reserve the liquid

   Drain the pork, reserving 60 ml (¼ cup) of the cooking liquid.

4. 4

   Stir-fry the melon

   Heat the vegetable oil in a large skillet over medium-high heat. Stir-fry the wintermelon until translucent, about 6 minutes.

5. 5

   Add the seasonings

   Add the pork, shoyu, mirin, sugar and white pepper, and cook until heated through.

6. 6

   Adjust the consistency

   Add the reserved liquid as needed to reach the consistency you want.

7. 7

   Serve six portions

   Serve the dish in 6 portions.

What is pork and wintermelon?

Wintermelon, also called wax gourd, has a mild flavour and softens as it cooks. It is used in soups and other home-style dishes across parts of Asia, and is familiar in Hawaii’s varied food traditions.

This version takes its cue from pork and wintermelon soup but keeps the ingredients rather than serving them in a bowl of broth. Browning the pork and glazing the melon with shoyu, mirin and sugar gives the dish a savoury-sweet finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 23g protein, 17g carbs, 11g fat.

Pork supplies most of the protein and a substantial share of the fat; vegetable oil adds further fat, while the wintermelon and sugar contribute carbohydrates. Serve a portion with steamed rice and a side of greens for a more balanced plate.

Build flavour with the pork

Browning first: Give the pork room in the pot so its surfaces can colour instead of immediately steaming. Work in batches if the pieces do not fit in a single layer.

Sake simmer: The sake and water cook the pork until tender, while the reserved cooking liquid later loosens the finished dish. Keep enough water in the pot to cover the meat.

Cook the wintermelon to the right point

Translucent pieces: Stir-fry the melon for about 6 minutes, watching for it to turn translucent. That visual cue signals that it has softened without needing to be cooked until it falls apart.

Gentle handling: Wintermelon becomes delicate as it cooks, so stir carefully when combining it with the pork and seasonings.

Balance the seasoning

Shoyu and mirin: Shoyu brings savouriness, while mirin and sugar add sweetness. The white pepper provides a light, warm note without changing the dish’s colour.

Adjust at the end: Add the reserved cooking liquid a little at a time. Stop once the mixture is as loose or concentrated as you prefer.

Keep the timing on track

Pork first: The pork needs 20 minutes of simmering, so start with it before preparing the melon for the skillet. Check tenderness at the end of that time rather than relying on the clock alone.

Finish together: The melon takes about 6 minutes to become translucent, followed by just enough time to heat the pork and seasonings through.

How to serve it

Rice pairing: Serve with steamed rice to catch the savoury-sweet juices and make the meal more substantial.

Fresh contrast: A simple salad or lightly dressed greens can balance the soft texture of the pork and melon without competing with their seasoning.

Recipe notes & tips

• Cut the wintermelon into similarly sized cubes so the pieces cook at a similar rate.
• Brown the pork in batches if the pot is crowded.
• Reserve the cooking liquid before adding the pork to the skillet.
• Stir the melon gently once it starts to soften.
• Add reserved liquid gradually so the finished dish does not become too soupy.

Variations

• Add ginger: Stir in a little sliced ginger with the pork and seasonings for a fragrant note.
• Use chicken: Replace the pork with boneless chicken pieces and cook until tender.
• Add mushrooms: Stir sliced mushrooms into the skillet with the wintermelon.
• Increase the pepper: Add extra white pepper at the end for a more noticeable warmth.
• Serve with rice: Spoon the pork and melon over steamed rice to make it a fuller meal.

Common mistakes to avoid

• Crowding the pot: The pork can steam instead of browning; brown it in batches if needed.
• Boiling hard: A vigorous boil can make the pork less tender; reduce the heat after bringing the liquid to the boil.
• Overcooking the melon: It can lose its shape; stop stir-frying when it turns translucent.
• Discarding all the liquid: The reserved cooking liquid helps adjust the final consistency; measure it out before draining.
• Adding all the liquid at once: The dish may become too loose; add it gradually and stop when the texture suits you.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered pan or in the microwave, adding a splash of water if the mixture seems dry.

Frequently asked questions