Steamed Pork Ribs with Bitter Gourd
Servings: 4
Ingredients
- 400 grams pork ribs 400 克排骨
- 1/2 medium size bitter gourd 1/2 个中等大小的苦瓜
Marinate for pork ribs 排骨腌料:
- 1/4 teaspoon salt 1/4 茶匙盐
- 1/2 teaspoon sugar 1/2 茶匙糖
- 1 teaspoon light soy sauce 1 茶匙生抽
- 1/2 tablespoon fermented bean sauce 1/2 汤匙豆豉
- 1 teaspoon cornstarch 1 茶匙玉米淀粉
- 1 tablespoon cooking oil 1汤匙食用油
- 1/4 teaspoon sesame oil 1/4 茶匙芝麻油
Marinate for bitter gourd:
- 1/2 teaspoon salt 1/2 茶匙盐
- 1/2 teaspoon sugar 1/2 茶匙糖
Garnish 装饰:
- 1 red chili 1个红辣椒，切片 sliced
- 1 stalk spring onion 1根葱，切丁 diced
Instructions
Prep the Bitter Gourd
- Cut off the top and end of the bitter gourd, slice it lengthwise, and remove the seeds and pith. Cut into 2-inch rectangular pieces.
- Rub with a bit of salt and sugar, mix well, and let it sit for 10–15 minutes to reduce bitterness.
Rinse and Prep Pork Ribs
- Rinse pork ribs until water runs clear. Rub with a little salt and cornstarch, then rinse off. Pat dry or let it drip dry.
- Season with salt, sugar, light soy sauce, and bean paste. Add a bit of cornstarch for a smoother texture, then mix in sesame oil and oil to lock in moisture during steaming.
Combine
- Squeeze excess liquid from the bitter gourd, then combine with the marinated pork ribs. Mix well and transfer to a heatproof plate.
Steam
- Once water is boiling, place the plate in a steamer. Steam over high heat for 20–25 minutes.
- Check water level halfway through to avoid drying out the wok.
Garnish and Serve
- Once done, top with spring onions and chili. Serve hot with steamed rice.
Notes
Choose less bitter gourds —
Look for bitter gourds with wider gaps between the ridges—these are usually less bitter. Salt + Sugar soak trick —
Rubbing the bitter gourd with salt and sugar before cooking helps reduce its bitterness without compromising texture. Cornstarch rinse for cleaner ribs —
Rinsing pork ribs with salt and cornstarch removes impurities and keeps the meat clean and tender. Layer marinade for flavour + texture —
The combination of bean paste, soy sauce, and sugar gives a well-balanced umami taste, while cornstarch and oil ensure a smooth, juicy texture after steaming. Avoid stacking when steaming —
Spread out the pork and bitter gourd in a single layer so everything cooks evenly in the steamer. Use high heat to steam —
I usually use high heat to get a tender and chewy texture.
Look for bitter gourds with wider gaps between the ridges—these are usually less bitter. Salt + Sugar soak trick —
Rubbing the bitter gourd with salt and sugar before cooking helps reduce its bitterness without compromising texture. Cornstarch rinse for cleaner ribs —
Rinsing pork ribs with salt and cornstarch removes impurities and keeps the meat clean and tender. Layer marinade for flavour + texture —
The combination of bean paste, soy sauce, and sugar gives a well-balanced umami taste, while cornstarch and oil ensure a smooth, juicy texture after steaming. Avoid stacking when steaming —
Spread out the pork and bitter gourd in a single layer so everything cooks evenly in the steamer. Use high heat to steam —
I usually use high heat to get a tender and chewy texture.