It's been a long time I never cook this. The last time I cooked this was about 3 years ago. And, that was my first attempt. No bad huh? :) That was before I start my blogspot.
|This is the photo that I shared among my personal friends on Facebook. |
My first attempt cooking Braised Pork Ribs with Bitter Gourd.
I don't expect my little boy to eat bitter gourd. Seriously, I'm not a fan of it! I don't like bitter gourd soup, bitter gourd fried egg...etc etc. But braised it with pork ribs or chicken, that's one of my favourite. Mom used to cook these for us, love it so much!!
It's important to get rid of the bitterness because I really can't take bitter food. Really taste like medicine to me lol.... Mom taught me to rub salt on it, let it stand for a while, then wash off. The first time works!! but this time, not sure the reason...the bitter gourd still a little bitter even after all these acts. Probably I bought an extremely bitter Bitter Gourd?! lol...
Ingredients and Method:
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|If you wish to get rid of some bitterness |
Rub generous amount of salt and let it stand for 30-60 mins, rinse off with cold water.
Shao Xing Wine
Fermented Soy Bean Paste
1. Add (A) to the pork ribs. Cover and let marinate in the fridge overnight.
2. Heat oil in a skillet. Add garlic and ginger, stir fry until fragrant.
3. Add fermented soy bean paste. Stir fry until fragrant.
4. Add in marinated pork ribs.
5. Add a little bit more of the soy bean paste and stir fry until the edges is slightly brown. At this point, the meat is not cook through yet.
6. Add some hot water, transfer everything to a slow cooker. Or alternatively can be cooked in a pot on stove top.
7. The water level is just enough to cover the ribs. Cover and let it cook for 2 hours.
8. Add in bitter gourd.
9. Gently level the bitter gourd so it's soaked in it. Add some rock sugar and oyster sauce to taste.
10. Cover and let it cook another 3 hours or more.
|The meat is so tender! can be easily removed from the bones. So yummy, even my 6yo love it. :)|