📝 About This Recipe
This classic Cantonese comfort dish is a masterclass in balancing the 'five flavors,' where the cooling bitterness of the melon is transformed into a mellow sweetness through slow-braising. Succulent pork spare ribs are infused with the savory, umami-rich punch of fermented black beans and garlic, creating a silky gravy that is legendary in Southern Chinese home cooking. It is a soul-warming preparation that proves how sophisticated simple, rustic ingredients can become when treated with patience and technique.
🥗 Ingredients
The Proteins
- 500 grams Pork Spare Ribs (cut into 1-inch bite-sized pieces)
- 1 tablespoon Shaoxing Rice Wine (for blanching the ribs)
- 3 slices Ginger (for blanching)
The Aromatics
- 2 medium Bitter Melon (halved lengthwise, deseeded, and sliced into 1-inch chunks)
- 2 tablespoons Fermented Black Beans (Douchi) (rinsed and lightly mashed)
- 4 cloves Garlic (minced)
- 1 inch knob Ginger (peeled and sliced into matchsticks)
- 1 large Shallot (finely minced)
- 1 piece Fresh Red Chili (sliced diagonally for a hint of heat)
The Braising Liquid
- 2 cups Chicken Stock or Water (low sodium preferred)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1 tablespoon Oyster Sauce
- 15 grams Rock Sugar (or 1 tablespoon granulated sugar to balance bitterness)
- 1/2 teaspoon Toasted Sesame Oil (added at the end)
- 1 tablespoon Cornstarch Slurry (mixed with 1 tablespoon water)
👨🍳 Instructions
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1
Prepare the ribs: Place the spare ribs in a pot of cold water with 3 slices of ginger and Shaoxing wine. Bring to a boil for 3-5 minutes to remove impurities. Drain and rinse the ribs under cold water; pat dry.
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2
Prepare the bitter melon: After slicing, toss the melon chunks with a teaspoon of salt and let sit for 10 minutes. Rinse thoroughly and pat dry. This draws out the excess acrid moisture.
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3
Sear the ribs: Heat 1 tablespoon of oil in a wok or heavy-bottomed clay pot over medium-high heat. Brown the ribs until golden on all sides, about 5 minutes. Remove and set aside.
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4
Sauté aromatics: In the same pot, add another splash of oil if needed. Add the minced garlic, ginger matchsticks, shallots, and fermented black beans. Stir-fry for 1 minute until highly fragrant.
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5
Blister the melon: Add the bitter melon chunks to the pot. Stir-fry for 2-3 minutes until the edges of the melon begin to soften and take on a vibrant green color.
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6
Combine: Return the browned spare ribs to the pot and toss well with the aromatics and melon.
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7
Deglaze and season: Pour in the light soy sauce, dark soy sauce, and oyster sauce. Stir to coat everything evenly.
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8
Simmer: Add the chicken stock and rock sugar. Bring the liquid to a boil, then immediately reduce the heat to low.
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9
Braise: Cover the pot tightly with a lid. Simmer gently for 35-40 minutes. The ribs should be tender (but not falling off the bone) and the melon should be soft and translucent.
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10
Thicken the sauce: Remove the lid and turn the heat up to medium. Stir in the sliced red chili. Slowly pour in the cornstarch slurry while stirring constantly until the sauce thickens into a glossy glaze.
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11
Final touch: Drizzle with toasted sesame oil and give it one final toss.
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12
Serve: Transfer to a warm serving platter or keep in the clay pot for a rustic presentation.
💡 Chef's Tips
To reduce bitterness, ensure you scrape away every bit of the white pith inside the melon using a metal spoon. Always rinse your fermented black beans briefly; they are packed in salt and can easily oversalt the dish if used straight from the jar. Using rock sugar instead of granulated sugar provides a unique, glossy sheen to the sauce and a more mellow sweetness. If you prefer a 'fall-off-the-bone' texture, extend the braising time by 15 minutes, but add the bitter melon halfway through so it doesn't turn to mush. Leftovers taste even better the next day as the melon continues to absorb the savory sauce.
🍽️ Serving Suggestions
Serve steaming hot alongside a large bowl of fluffy Jasmine rice to soak up the rich gravy. Pair with a light, crisp vegetable side like stir-fried Bok Choy with garlic to balance the richness. A pot of hot Pu-erh or Oolong tea is the traditional beverage of choice to aid digestion. For a complete meal, serve with a clear Cantonese soup, such as corn and pork bone soup. Add a side of chili oil or soy-marinated bird's eye chilies for those who enjoy an extra kick.