Braised Pork Ribs with Black Beans and Bittergourd


  1. Handful of shallots and garlic (minced) and few slices of ginger
  2. Preserved black beans
    They come in a small plastic bag and are not immersed in any liquid. You may try preserved soy bean paste if you want but personally I like this more.
  3. 1 bitter gourd (sliced into 1 cm thick)
    If you do not want it too cooked then you may slice it thicker.
  4. 500g pork ribs (marinated with soya sauce, pepper and corn flour/corn starch)
    You may use 五花骨, 排骨, 软骨 or even 肉. But I think with bones better.



  1. Fry the bittergourd and the pork ribs separately. Frying before braising keeps the bittergourd and the pork rib meat together better. After frying, put it aside for later.
  2. Now pour out the oil till about 2 tablespoons left in wok, stir fry the onion, garlic and ginger. Add in the black beans and fry for about 3 mins. You should be able to smell the aroma of the beans.
  3. Add in the pork ribs to coat it with the condiments.
  4. Add water to level of the ribs and cover to boil.
  5. When the water has boiled, bring down the fire to simmer for about 30 mins.
  6. Add in bittergourd and simmer for another 10 mins.
  7. Serve.