Cantonese Braised Ribs with Bitter Melon (凉瓜焖排骨)

Cantonese Braised Ribs with Bitter Melon is a basic Cantonese dish, and one other one so as to add to our assortment of bitter melon recipes. 

What Is Bitter Melon?

Bitter melon, generally referred to as bitter gourd, belongs to the identical plant household (cucurbits) as cucumbers, zucchini, and pumpkins. Totally different areas develop distinct varieties. At our native Indian markets, I see the bumpier, extra textured varieties, whereas Chinese language variations are paler and have smoother pores and skin. Most are inexperienced, however there may be additionally a white bitter melon.

True to its identify, this vegetable is certainly bitter—extra bitter than a extra acquainted bitter inexperienced like broccoli rabe. The feel is agency and crisp, although you’ll be able to cook dinner it to no matter doneness you favor—fully tender for soups like our Bitter Melon Pork Rib Soup, frivolously cooked to take care of some chunk, or wherever in between.

Bitter melon can be very wholesome. It has vitamin C, vitamin A, and antioxidants. Analysis suggests it might assist defend towards severe circumstances like most cancers and diabetes. Fairly spectacular for a humble vegetable! We’ve even heard from readers whose healthcare suppliers really helpful including bitter melon to their diets particularly for managing diabetes.

From a conventional Chinese language drugs perspective, bitter melon is taken into account a “cooling” meals, which makes it significantly helpful throughout sizzling climate. It’s thought to enhance blood circulation, calm irritation, scale back inner warmth, and help wholesome digestion.

Don’t have a Chinese language grocery retailer close to you? Be taught the way to develop bitter melon in your backyard!

Studying to Love Bitter Melon

Whereas bitter melon isn’t everybody’s cup of tea, our entire household enjoys this vegetable when it’s in season within the summertime! 

You could not have seen, however we attempt to put out a bitter melon recipe each summer season whereas they’re in season. It’s arduous to consider that our complete household (together with Justin, although Ethan will get a go) truly loves bitter melon, so discovering new methods to cook dinner it’s in my very own curiosity. (See additionally our basic Beef with Bitter Melon, Bitter Melon with Eggs, Stuffed Bitter Melon, Cantonese Bitter Melon Soup, and Vegan Bitter Melon Stir-fry with Black Bean Sauce)

The secret is combining the bitter melon with wealthy flavors, on this case, pork ribs and fermented black beans. This counterbalances the bitterness with richness and saltiness. 

Cantonese individuals love braised ribs, so in relation to summertime, it’s no surprise that the ribs are paired with bitter melon. (Additionally take a look at our Braised Ribs with Black Bean Sauce, Braised Ribs with Taro, Ribs with Foo Jook and Chee Hou Sauce, and Peking Ribs.) 

This dish is so tasty, it might flip you right into a bitter melon lover too! Invoice loved it a lot that once I first examined it, he ate half the plate! 

Braised Ribs with Bitter Melon: Recipe Directions

Soak the ribs in chilly water for 1 hour, altering the water as soon as on the midway level.

In the meantime, slice the bitter melons in half lengthwise and use a spoon to completely scoop out the seeds and any white pith. Together with your knife at a forty five° angle, slice the bitter melon into ½-inch thick items. To cut back bitterness, you’ll be able to drop the bitter melon items into boiling water for 1 minute, then drain and put aside.

Additionally put together the bell pepper, ginger, and garlic.

As soon as the ribs are accomplished soaking, drain, squeeze them and shake off any extra water. In a big bowl, mix the ribs with the cornstarch, white pepper, Shaoxing wine, mild soy sauce, and darkish soy sauce. Combine effectively and marinate for 20 minutes. 

Preheat a wok over medium-high warmth till frivolously smoking, and add 1 tablespoon of impartial oil together with the bitter melon and bell pepper. Stir-fry for about 3 minutes, then take away and put aside. 

In the identical wok over medium-high warmth, add 1 extra tablespoon of oil to coat the underside. Pan-fry the ribs till frivolously browned, stirring sometimes in order that they don’t stick. 

Now push the ribs apart to create space on the backside of the wok. Cut back the warmth to medium, and add the remaining tablespoon of oil, together with the fermented black beans, ginger, garlic, Chee Hou sauce, and oyster sauce. Prepare dinner for about 1 minute, stirring typically to stop burning. 

Now add the water to cowl the ribs, and the stir-fried greens. Combine effectively, cowl, and simmer for 15-20 minutes over medium warmth. You possibly can cook dinner it longer if you would like the ribs to be tremendous tender. Verify sometimes to ensure the sauce doesn’t dry out. 

Uncover the wok. There needs to be a whole lot of liquid left, if not, add in a bit extra water. Combine all the things effectively. Cowl and simmer for one more 10 minutes over medium warmth.

Uncover and add salt to style. Improve the warmth to scale back the sauce, stirring continually, till it coats the ribs and greens. Serve with steamed rice!