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Steamed Pork Ribs with Bitter Gourd - Ruyi Asian Recipes
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Steamed Pork Ribs with Bitter Gourd_Chinese Recipes
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Steamed Pork Ribs with Bitter Gourd

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
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.

Video

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.