Pork Ribs with Black Bean and Bitter Gourd
A dish that my mom used to cook.
1 large bitter gourd
700g pork ribs, cut into 1/2 inch slices
1 tbsp dark soy sauce
1 tbsp vegetable oil
6 cloves minced garlic
1 1/2 tbsp salted black beans, roughly chopped
1-2 chillies, chopped (optional)
1 1/4 cups water
1/2 tbsp dark soy sauce
2 tsp oyster sauce
1 1/2 tbsp chinese cooking wine
2-3 tsp sugar
1/4 tsp pepper
Slice the bittergourd length-wise into half. Use a spoon to scoop out the spongy white centre and seeds, and discard them.
Rinse the bittergourd and sprinkle with some salt to remove some of the bitterness. Leave for 10minutes, then rinse off the salt. Cut into thick slices (about 3/4 inch).
Boiled the bitter gourd for 2mins. This is to remove the bitterness and to shorten the cooking time.
Rub the pork ribs with 1 tbsp dark soy.
Heat vegetable oil in a pot and fry the garlic, soy beans, black beans and chillies. Once fragrant (about 3 minutes), add the pork ribs and fry until all the pieces are seared and coated in the sauce.
Add water and seasoning ingredients and bring to a boil. Simmer for 45 minutes until meat is tender, then add the bittergourd and simmer for another 20 minutes.
Let the sauce reduce until it turns into a thick gravy. Remove the lid to speed up the process. Mix the pork and bittergourd around in the sauce so that every piece is nicely coated in the yummy sauce. Dish out and serve with steamed white rice.