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It’s Monday again and I hope you all had a great weekend. It was nice and quiet for us. I visited my local Asian market, scanning their shelves for specialty ingredients. In my last trip there I was able to get Chinese herbs for the Six Combination Soup. Always a joy to find ingredients to prepare some of dishes I miss from the old country. This time I was able to buy fermented black beans and bitter gourd.
While bottled black bean sauce is very convenient, I prefer to make my own using fermented black beans. Fermented black beans are made from salting and fermenting soy beans. Do not confuse them with dry black soy beans or turtle beans. The flavor of fermented black beans are sharp, pungent, salty, and somewhat bitter. They are commonly used to flavor stir-fry meat and vegetable dishes and combines particularly well with bitter gourd.
Bitter gourd or bitter melon comes in several varieties and differ in shape and bitterness. They have an oblong shape with ridges on the surface. The flesh is about a quarter to half inch thick with seeds and pith in the center. The Indian varieties are deep green in color with thin ridges while the Chinese bitter gourds are light green in color with wider ridges. Always choose the fruit with the palest shade of green and widest ridges. They are the least bitter.
Bitter gourd has a distinct bitter taste and you may wonder why people would want to eat this fruit. It is definitely an acquired taste but it is a taste that grows on you. I remember not liking it as a child but I really enjoy it now. It has a crunchy texture similar to that of a cucumber or bell pepper. Bitter gourd is said to have many medicinal values and is used as a folk medicine for diabetes.
This dish is very similar to the steamed pork ribs in black bean sauce found in dim sum restaurants except that here, I braised the pork ribs and added the bitter gourd. I used a Chinese sandpot for braising but you can definitely use a regular pot for this dish. For more on claypots, do check out my post Claypot Chicken Rice for the different types available out there and their uses.
Ingredients
- 2 lbs (900g) baby back ribs, cut into bite size pieces
- 1 medium sized bitter gourd
- 2 tbsp canola oil
- ¾ cup water
- 2 tbsp fermented black beans, rinsed and drain
- 2 red anaheim chilies, cut into small pieces
- 2-inch knob ginger, peeled and cut into small pieces
- 3 cloves garlic
- ½ tsp sugar
Instructions
Cut bitter gourd in half lengthwise. Scoop out seeds and then slice crosswise into ¼ inch thick slices. Sprinkle a tablespoon coarse salt onto sliced bitter melon and allow it to sit for 30 minutes. This is to remove some of the bitter juices from the gourd. Rinse and drain.
Combine all sauce ingredients in food processor with ¼ cup water and pulse till fine and combined. Remove and set aside.
In a medium sized pan, heat oil. Stir in processed sauce and fry for 3 to 4 minutes until fragrant. Add pork ribs and continue to fry for another 3 to 4 minutes until opaque and coated with sauce. Pour in water and allow it to simmer on low for 45 minutes.
Finally, add bitter gourd and allow it to cook for another 10 minutes.
The sauce should be nice and thick by now. Turn off heat and serve immediately with steamed rice.
http://www.rotinrice.com/2011/10/braised-pork-ribs-and-bitter-gourd-in-black-bean-sauce/
Enjoy…..and have a wonderful day! 8)
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Tags: bitter gourd, black beans, Chinese, main dish
This looks superb…. my kind of dishes!! Thumb up!
It’s been a while since I cook bittergourd since the boys are not particularly fond of bitter food lol! This looks delicious!
OMG, this is one of my fave dishes! Love cooking with Bittergourd & it goes well with either black or brown beans
U’re making me hungry. Hahaha!
Yes, I do use brown fermented beans sometimes. They are bothe delicious with the bitter gourd. Have you ever tried it in soup. Gives a unique bitter sweet taste to the soup.
Now I finally know what to do with bitter melon! This recipe looks incredibly tasty!
Looks delicious! I love bittergourd. Just bought one today from the market. And I have two bittergourd seedlings at my backyard, could not wait for the plant to mature and bear fruits!
How fun! I don’t think I have seen a bitter gourd plant. Please do take pictures and share it with us.
Yum yum, my favorite. I love bitter gourd too. Yours look extremely delicious, me drooling now…..
This is a rice dish!! I’m so happy you put the bowl of rice there… I’d need 3 bowls of rice for this. I love ribs and eating with bitter gourd sounds like a great idea. And black bean sauce? Perfect…. Looks so delicious! I haven’t tried bitter gourd yet, but this sounds like a really easy and delicious recipe!
I just made some fried bittergourd omelette yesterday . Btw, have you ever tried cooking it with canned sardine & beancurd sheet? Hmmm…mm… I think you will like it too. Yours look so classic.
Kristy
I will have to try your suggestion one of these days. That is quite a unique combination.
That dish looks so delicious! I am a really big fan of black bean sauce.
Cheers,
Rosa
What a classic dish – can’t say I like to EAT the gourd, but I do love the flavor it infuses.
I am drooling looking at your dish, Biren. Especially with the bowl of rice sitting next to that delicious looking bowl of braised ribs. Thank you for sharing the recipe!
Biren, I love the way you prepared this spare rib….bitter melon. So tasty with the black bean sauce, I would go fro many bowls of rice.
Hope you are having a great week and thanks for this yummie recipe
That dish looks so delicious!
Is a very traditional cantonese dish. I use fermented black beans too, it does make a difference in taste but I use slice pork instead of ribs because hubby doesn’t like bones.
Thanks for visiting! Slice pork is leaner and it should work. It will definitely cut down on the cooking time.
I am feel so hungry looking at your dish , wish to have some now with a bowl of rice,yummy!
I don’t like bitter gourd as a child too but now, I simply love it’s unique taste of bitterness!
This dish is quite similar to my Spicy Stewed Bitter Gourd with Porkbelly
and it does look so much tastier with fermented black beans! I shall try this out in future.
I also like it in soup. Gives a really unique bitter sweet taste to the soup. I’ll check out your dish soon.
What an appetizing way to cook bitter gourd, Biren! The baby back ribs and the black bean sauce would make this so irresistible even to those who aren’t too fond of bitter gourd!
Now I’m curious to try bitter gourd, I see it at the market all the time. I love black bean sauce and the ribs in this dish, I’m wondering, must how bitter is the flavor of the bitter gourd?
It is not that bitter. Do choose the lighter colored ones with the widest ridges possible, then sprinkle the salt and let it sit. That should take out some of the bitterness as well. Give it a try at least once.
This is always a delicious Asian classic. Yum!
That looks way too good. I love Asian cuisine. Definitely going to be cooking up a storm with this recipe this weekend. Thanks for posting this recipe. Will let you know how it comes out, hopefully as good as yours.
Rochelle.
i love bittergourds and this is one dish that i often cook at home , sometimes do it with chicken too!
Been seeing a lot of bitter melon dishes around (including mine) but the more the merrier cos I love them.
I love the black bean sauce with the pork ribs. Very interesting and creative. A nice change from the usual. You always amaze me with your recipes
These ribs are mouth watering. Definitely my kind of dishes!!
I still haven’t developed a taste for bitter melon, but my family just loves it. Yours looks so flavorful and delicious. I must give it another try because I know bitter melon is so good for your health!
Bittergourd is one of my all-time favourite vegetables.
This is definitely a dish I’ll love to eat. I first time I see bitter gourd. Thanks for sharing.