Steamed Bitter Melon with Fermented Black Beans and Pork Ribs 豉汁苦瓜封

A classic Cantonese dish featuring tender pork ribs and bitter melon wedges, steamed with savory fermented black bean sauce. The bitter melon's unique flavor complements the rich pork and umami sauce.

Nutrition (per serving)

Ingredients

• 500g pork ribs, cut into pieces
• 2 bitter melons (approx. 600g total)
• 2 tbsp fermented black beans, rinsed and lightly crushed
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 red chili, sliced (for garnish, optional)
• Fresh coriander (for garnish, optional)

Steps

1. Blanch the pork ribs in boiling water for 2-3 minutes to remove impurities. Drain and rinse thoroughly under cold water. Pat dry.
2. In a bowl, combine the blanched pork ribs with fermented black beans, minced garlic, minced ginger, soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, and vegetable oil. Mix well and marinate for at least 30 minutes, or preferably longer in the refrigerator.
3. Wash the bitter melons. Cut off both ends, then cut into thick rings (approx. 2-3 cm). Remove the seeds and white pith from the center using a spoon or paring knife.
4. (Optional) Blanch the bitter melon rings in boiling water for 1-2 minutes to reduce bitterness. Drain and rinse with cold water.
5. Arrange the bitter melon rings in a deep heatproof dish. Place the marinated pork ribs inside the bitter melon rings.
6. Bring water to a boil in a steamer. Place the dish with bitter melon and pork ribs into the steamer. Steam over high heat for 30-35 minutes, or until pork ribs are tender and cooked through.
7. Carefully remove the dish from the steamer. Garnish with sliced red chili and fresh coriander (if using). Serve hot with steamed rice.

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