Step 1

Beat the eggs with soy sauce and black pepper and set aside.

Step 2

Rinse the bitter melon and cut in half lengthwise. Using a spoon, scrape out the seeds and all white pith. Cut into thin slices.

Step 3

(Optional) If you want to reduce the bitterness, place the slices in a colander and toss with some salt. Leave for 1 hour.

Step 4

Heat the oil in a wok or large skillet over high heat. Add the bitter melon and stir fry until it starts to soften. Add the eggs and scramble until cooked to your liking.

Step 5

Mix the pork, garlic, onion, white pepper, fish sauce and coconut sugar in a bowl. Set aside.

Step 6

(Optional) Blanch the bitter melons in boiling water for 1 minute to reduce the bitterness. Remove from water and let cool.

Step 7

Slice the melons crosswise into 1-1½-inch pieces. Using a spoon or a knife, core out the white pith and seeds from all the pieces.

Step 8

Stuff the pork mixture into each piece. Bring the broth to a boil in a pot and add the stuffed bitter melon pieces. Reduce the heat and simmer 15-20 minutes, until the meat is cooked through and the bitter melon is tender.

Step 9

Ladle the soup into bowls and add some fish or soy sauce to taste. Garnish with fresh cilantro leaves. Serve with cooked rice on the side.