Cherry & Dennis Helper Habitat
Cantonese Bitter Melon and Pork Rib Pot
涼瓜排骨煲
Recipe overview
Cantonese Bitter Melon and Pork Rib Pot uses a practical home-kitchen method with clear portions, heat control and safe doneness checks.
01
Ingredients
Main ingredients
- 700 g, cut into 4 cm pieces pork spare ribs
- 500 g bitter melon
- 20 g, sliced ginger
- 3 cloves, smashed garlic
- 1 tbsp, rinsed and chopped fermented black beans
Braising sauce
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp salt (rubbed on bitter melon, then rinsed away)
- 450 ml water
- 1 tbsp cooking oil
02
Tools
- cutting board
- chef's knife
- large bowl
- colander
- heavy pot with lid
- clean clay pot
- wooden spoon
- food thermometer
03
Steps
Step 1
Marinate the ribs
Mix the ribs with light soy sauce, oyster sauce, sugar and cornstarch in a large bowl; marinate for 15 minutes.
Step 2
Cut the bitter melon
Halve the bitter melon lengthwise, scrape out all seeds and white pith, then cut into 2 cm pieces.
Step 3
Reduce the bitterness
Rub the bitter melon with 1 teaspoon salt, stand for 10 minutes, then rinse well and drain.
Step 4
Prepare the aromatics
Slice the ginger, smash the garlic and rinse and chop the black beans; keep each separate.
Step 5
Brown the ribs
Heat the oil in a heavy pot over medium heat; spread the ribs in one layer and brown for about 2 minutes per side.
Step 6
Fry the black beans
Push the ribs aside, add ginger, garlic and black beans, and stir-fry for 1 minute until fragrant.
Step 7
Add water
Pour in 450 ml water, scrape the pot base and bring to a gentle boil.
Step 8
Braise the ribs
Reduce to low heat, cover and braise for 20 minutes, turning once and keeping a gentle simmer.
Step 9
Add bitter melon
Stir the drained bitter melon into the sauce, cover and cook for 12 minutes.
Step 10
Check doneness
The thickest rib meat must reach at least 75°C with no pink, while the bitter melon stays intact; cook 5 minutes longer if needed.
Step 11
Reduce the sauce
Uncover and cook over medium heat for 3–5 minutes, turning gently until the sauce lightly coats the ribs and bitter melon.
Step 12
Rest and serve
Turn off the heat, rest for 3 minutes, then transfer the ribs, bitter melon and black-bean sauce to a clean clay pot.
Common mistakes
- Adding wet ingredients lowers the cooking temperature or causes splatter.
- Failing to measure seasoning first causes over-salting or omissions.
- Excessive heat burns the outside before the centre is cooked.
- Judging only by colour misses the thickest part or required texture.
Tips
Set out ingredients by purpose, keep raw pork ribs and bitter melon separate, and use time, appearance and temperature together to confirm completion.
