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.
01Ingredients
- 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)
Nutrition (per serving)342kcal
- Protein28.5g
- Carbs8.2g
- Fat22.1g
Fiber 1.8 gSodium 658 mg
02Steps
- Blanch the pork ribs in boiling water for 3-5 minutes. Drain and set aside.
- Place bitter melon slices in a bowl, add a pinch of salt, and gently squeeze to remove some bitterness. Rinse and drain.
- Heat cooking oil in a wok over medium heat. Add minced garlic, ginger slices, and mashed fermented black beans. Sauté until fragrant.
- Add blanched pork ribs to the wok and stir-fry until lightly browned.
- 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.
- 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.
- Add the prepared bitter melon slices to the pot. Continue to simmer for another 10-15 minutes until the bitter melon is tender.
- In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Stir into the braising liquid until slightly thickened.
- 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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