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Home / Cuisine / Asian / Braised Pork Ribs and Bitter Gourd in Black Bean Sauce

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce

By: 👩‍🦳 Linda · Published: 🖨 October 10, 2011 · Updated: 💻November 2, 2017 · 🗨 36 Comments

Recipe ▼

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce – salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish.

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

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.

Black Bean Sauce

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 is 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.

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

How to Choose a Bitter Gourd or Melon

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.

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

This Braised Pork Ribs and Bitter Gourd in Black Bean Sauce 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 sand pot 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.

Tools Used in Making This Braised Pork Ribs and Bitter Gourd in Black Bean Sauce

This post contains affiliate links. Please read my disclosure policy here.

• Dual-Handled Unglazed Cooking Pot with Lid (Glazed interior)
• Wood Spatula Turner Set (Straight+Diagonal)

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com
5 from 2 votes

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish.
Author : Linda Ooi
Course : Main Dish
Cuisine : Chinese
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Servings : 4
Calories : 587kcal

Ingredients
  

  • 1 medium bitter gourd / bitter melon
  • 2 lbs pork baby back ribs (cut into bite size pieces) (900g)
  • ¾ cup water (180ml)
  • 2 tbsp vegetable oil

Sauce Mix

  • 2 tbsp fermented black beans (rinsed and drain)
  • 2 red chilies (cut into small pieces)
  • 2 inch ginger (peeled and cut into small pieces) (about 60g)
  • 3 cloves garlic
  • ½ tsp sugar
  • ¼ cup water (60ml)

Instructions
 

  • Cut bitter gourd in half lengthwise. Scoop out seeds and then slice crosswise into ¼ inch thick slices.
    Braised Pork Ribs and Bitter Gourd in Black Bean Sauce-6
  • Sprinkle a tablespoon coarse salt onto sliced bitter melon and allow it to sit for 30 minutes. This is to draw out some of the bitter juices from the gourd. Rinse and drain.
  • Combine all sauce ingredients in food processor and pulse till fine and combined. Remove and set aside.
  • In a medium sized pan, heat vegetable oil. Stir in processed sauce mix 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.
    Braised Pork Ribs and Bitter Gourd in Black Bean Sauce-7
  • 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.
    Braised Pork Ribs and Bitter Gourd in Black Bean Sauce-8
  • Turn off heat and serve immediately with steamed rice.

Nutrition

Calories: 587kcal
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Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

Other Bitter Melons

September 26th, 2014

I recently discovered these yellow lantern-shape bitter eggplants at the farmer’s market in Minneapolis. Out of curiosity I brought some home. I cut one into thin slices and mix them into my veggie stir fry that evening. It was quite bitter but not as bitter as those little pea eggplants. Having tasted them, I figured that they would combine well with this braised pork ribs with black bean sauce.

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

I sliced 6 of the bitter eggplants thinly and salted them with kosher salt for several hours. This salting really helped to draw out some of those bitter juices. Combined with the braised pork ribs and black bean sauce, the eggplants had an almost bitter sweet taste.

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

Braised Pork Ribs and Bitter Gourd in Black Bean Sauce - salty fermented black beans act as a perfect foil to the bitter gourd in this flavorful dish. | RotiNRice.com

NOTE: This post was updated on October 18th, 2013 with new pictures and September 26th, 2014 with the portion on bitter eggplants.

Enjoy…..and have a wonderful day! 😎


Categories: 🗂 Asian, Main Dish, Pork Tags: 📋 bitter gourd, black beans, Chinese

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Comments

  1. Echo says

    October 10, 2011 at 6:22 pm

    This looks superb…. my kind of dishes!! Thumb up!

    Reply
  2. Jeannie says

    October 10, 2011 at 8:03 pm

    It’s been a while since I cook bittergourd since the boys are not particularly fond of bitter food lol! This looks delicious!

    Reply
  3. Blackswan says

    October 10, 2011 at 8:09 pm

    5 stars
    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!

    Reply
    • Biren says

      October 12, 2011 at 1:50 pm

      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.

      Reply
  4. PolaM says

    October 10, 2011 at 8:28 pm

    Now I finally know what to do with bitter melon! This recipe looks incredibly tasty!

    Reply
  5. kitchen flavours says

    October 10, 2011 at 9:23 pm

    5 stars
    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! 🙂

    Reply
    • Biren says

      October 12, 2011 at 1:48 pm

      How fun! I don’t think I have seen a bitter gourd plant. Please do take pictures and share it with us.

      Reply
  6. Amelia says

    October 10, 2011 at 10:35 pm

    Yum yum, my favorite. I love bitter gourd too. Yours look extremely delicious, me drooling now…..

    Reply
  7. Nami | Just One Cookbook says

    October 10, 2011 at 11:38 pm

    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!

    Reply
  8. kristy says

    October 11, 2011 at 2:07 am

    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

    Reply
    • Biren says

      October 12, 2011 at 1:47 pm

      I will have to try your suggestion one of these days. That is quite a unique combination. 🙂

      Reply
  9. Rosa says

    October 11, 2011 at 2:21 am

    That dish looks so delicious! I am a really big fan of black bean sauce.

    Cheers,

    Rosa

    Reply
  10. Belinda @zomppa says

    October 11, 2011 at 10:23 am

    What a classic dish – can’t say I like to EAT the gourd, but I do love the flavor it infuses.

    Reply
  11. wok with ray says

    October 11, 2011 at 12:32 pm

    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! 🙂

    Reply
  12. Juliana says

    October 11, 2011 at 1:53 pm

    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 🙂

    Reply
  13. Christine says

    October 11, 2011 at 4:22 pm

    That dish looks so delicious!

    Reply
  14. Fionna Zhang says

    October 11, 2011 at 10:34 pm

    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.

    Reply
    • Biren says

      October 12, 2011 at 1:45 pm

      Thanks for visiting! Slice pork is leaner and it should work. It will definitely cut down on the cooking time.

      Reply
  15. Nasi Lemak Lover says

    October 12, 2011 at 7:53 am

    I am feel so hungry looking at your dish , wish to have some now with a bowl of rice,yummy!

    Reply
  16. Lyn says

    October 12, 2011 at 8:03 am

    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. 😉

    Reply
    • Biren says

      October 12, 2011 at 1:43 pm

      I also like it in soup. Gives a really unique bitter sweet taste to the soup. I’ll check out your dish soon. 🙂

      Reply
  17. Tina(PinayInTexas) says

    October 12, 2011 at 10:17 am

    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!

    Reply
  18. Pachecopatty says

    October 12, 2011 at 12:10 pm

    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?

    Reply
    • Biren says

      October 12, 2011 at 1:42 pm

      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. 🙂

      Reply
  19. Zoe says

    October 12, 2011 at 5:30 pm

    This is always a delicious Asian classic. Yum!

    Reply
  20. Rochelle says

    October 13, 2011 at 5:10 am

    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.

    Reply
  21. lena says

    October 13, 2011 at 7:51 am

    i love bittergourds and this is one dish that i often cook at home , sometimes do it with chicken too!

    Reply
  22. tigerfish says

    October 13, 2011 at 7:40 pm

    Been seeing a lot of bitter melon dishes around (including mine) but the more the merrier cos I love them.

    Reply
  23. Kitchen Belleicious says

    October 14, 2011 at 8:27 am

    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

    Reply
  24. Hyosun Ro says

    October 15, 2011 at 1:08 pm

    These ribs are mouth watering. Definitely my kind of dishes!!

    Reply
  25. Jamie @ the unseasoned wok says

    October 16, 2011 at 2:26 am

    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!

    Reply
  26. Cynthia says

    November 9, 2011 at 3:51 pm

    Bittergourd is one of my all-time favourite vegetables.

    Reply
  27. Mari says

    June 19, 2012 at 6:49 am

    This is definitely a dish I’ll love to eat. I first time I see bitter gourd. Thanks for sharing.

    Reply
  28. Sam says

    August 25, 2013 at 12:59 pm

    Thank you so much for this recipe. It is now my favorite recipe for bitter melon. Very delicious, I didn’t like bitter melon when I was a kid, but now I love it! Very easy and such well rounded flavors with just a few ingredients (my favorite kind of recipes). Thanks again

    Reply
    • Biren says

      August 26, 2013 at 7:16 am

      This is a simple but delicious recipe that has been in the family ever since I can remember. I am glad you enjoyed it. 🙂

      Reply
  29. Rachel says

    October 21, 2013 at 12:19 am

    I love the combination of bitter melon with ginger, garlic, and some saltiness from the bean sauce. Am excited to try this soon!

    Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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