Saturday, 14 May 2016
Pork Ribs and Bittergourd with Black beans sauce
This is a really simple Chinese dish using bittergourd. Bittergourd is not everyone's favourite vegetable. I have always like eating bittergourd even in my younger days. My Mak always cook this dish and I cook it the same way even till today. The black bean I used is mashed and not used whole. This dish is really good with rice or porridge.
300 gms soft bone pork ribs, blanched and cooked till soft
1 tsp black beans, mashed
1 tbsp light soya sauce
1/2 tsp sugar
250 ml water
2 garlics, sliced
Spring onion and chilli for garnishing
Cut bittergourd into sections and rubbed with 1/2 tsp salt.
Leave aside for 20 mins. After 20 mins wash the bittergourds and drain away water.
Heat up 1 tsp oil in a pan and fry garlics till brown.
Add in bittergourd and fry for a second.
Stir in the mash black beans and light soya sauce. Stirfry till combine.
Pour in the water and give a stir.
Cover and let the bittergourd cook for 10 - 15 mins till soft.
Add in more water if water evaporates.
Add in pork ribs, spring onion, chilli and combine together with the bittergourd.
Add sugar and salt to taste.
Dish up and serve with porridge or steaming hot white rice.
Note: Can use Slice pork instead of pork ribs. Add Slice pork after bittergourd softens.