I really disliked bitter melon (fu gwa) when I was growing up but it was something my grandmother cooked frequently, especially during hot weather. She always told us the melon wouldn't seem so bitter after we'd experienced the bitterness of life.
When the bumpy-skinned bitter melon is sliced open, creamy white or reddish orange seeds are revealed. The bitterness can be reduced with salt - cut the melon open, sprinkle the interior liberally with salt and let it sit for about 10 minutes, then rinse thoroughly.
My grandmother often made stuffed bitter melons, which are delicious. Trim off the ends of the melon then cut into rounds about 2.5cm thick. Use a spoon to scoop out the seeds and pith. Salt and rinse as above then use paper towels to blot off excess moisture. For the stuffing, use either fish paste from the wet market or - even better - minced pork. If using fish paste, flavour it with minced spring onions and fresh coriander, finely julienned dried tangerine peel (not too much because it's very strong) and hairy moss seaweed that's been cleaned thoroughly under running water, soaked with a little rice wine and then chopped.
For minced pork, marinate with soy sauce, rice wine, a little sugar and salt, ground pepper and cornstarch. Mix in minced ginger, spring onions and fresh coriander. Stuff the rounds with the fish paste or pork filling, forming a small mound lightly over the centres. Heat oil in a pan and brown the pieces. Put all the rounds back into the pan, add chicken broth (diluted, if canned), fermented black beans that have been soaked in warm water then drained and lightly mashed, a drizzle of oyster sauce, a couple of cloves of garlic and slices of ginger. Cover, bring to the boil, then lower heat and braise slowly for about 20 minutes, occasionally re-arranging the rounds so they all simmer in the liquid. When cooked, remove the pieces to a serving dish, leaving the liquid in the pot. Thicken the liquid with cornstarch mixed with cold water. Pour the sauce over the rounds and sprinkle with minced spring onions.
For a fast, easy dish, marinate sliced pork (or pork ribs, cut into 2.5cm pieces) with soy sauce, rice wine, sugar, salt, ground pepper and cornstarch. Slice bitter melons in half lengthwise, remove seeds, and salt and rinse as above. Cut the melon on the diagonal into 1.5cm pieces. Soak fermented black beans in warm water, drain, then mash roughly with the back of a spoon. Heat oil in a wok, add sliced ginger, a couple of cloves of garlic and the black beans, then cook until fragrant. Add the pork and cook to sear, then add the bitter melon. Stir-fry for a few minutes, then add about 1/4 cup water or chicken broth. Cover and cook, stirring occasionally, until melon is tender. Thicken the sauce with cornstarch mixed with cold water, taste for seasonings and serve.