Braised Pork Ribs with Bitter Melon and Fermented Black Beans 涼瓜豉汁炆排骨

A classic Cantonese comfort dish featuring tender pork ribs braised with bitter melon and savory fermented black beans, creating a harmonious balance of flavors.

Nutrition (per serving)

Ingredients

• 500g pork spareribs, cut into bite-sized pieces
• 2 medium bitter melons, deseeded and sliced
• 1 tbsp fermented black beans (douchi), rinsed and lightly mashed
• 3 cloves garlic, minced
• 3 slices ginger, thinly sliced
• 1 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 250ml water or chicken stock
• 2 tbsp cooking oil
• 1 red chili, sliced (optional, for garnish)

Steps

1. Blanch the pork ribs in boiling water for 3-5 minutes. Drain and set aside.
2. Place bitter melon slices in a bowl, add a pinch of salt, and gently squeeze to remove some bitterness. Rinse and drain.
3. Heat cooking oil in a wok over medium heat. Add minced garlic, ginger slices, and mashed fermented black beans. Sauté until fragrant.
4. Add blanched pork ribs to the wok and stir-fry until lightly browned.
5. Pour in Shaoxing wine to deglaze the wok. Add light soy sauce, dark soy sauce, oyster sauce, and sugar. Stir well to coat the ribs.
6. Add water or chicken stock to cover the ribs. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until the ribs are tender.
7. Add the prepared bitter melon slices to the pot. Continue to simmer for another 10-15 minutes until the bitter melon is tender.
8. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir into the braising liquid until slightly thickened.
9. Transfer the braised pork ribs and bitter melon to a serving dish. Garnish with sliced red chili if desired. Serve hot with rice.

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