
A quintessential Cantonese comfort dish that balances the rich, savory depth of fermented black beans with the refreshing, crisp bite of bitter melon. The pork ribs are braised until tender in a fragrant sauce, creating a complex flavor profile that is perfect when served over steamed white rice.
Begin by soaking the pork ribs in cold water for 1 hour to remove impurities, changing the water once at the 30-minute mark. While the ribs soak, prepare the bitter melon: slice in half lengthwise, use a spoon to scrape out all seeds and the white pith, then slice at a 45-degree angle into 1/2-inch thick pieces. To mellow the bitterness, blanch the melon pieces in boiling water for 1 minute, then drain and set aside.
Drain the soaked ribs and pat them thoroughly dry with paper towels. In a large mixing bowl, combine the ribs with cornstarch, white pepper, Shaoxing wine, light soy sauce, and dark soy sauce. Toss well to ensure even coating and let marinate for at least 20 minutes.
Heat a wok or large heavy-bottomed pan over medium-high heat. Add 1 tablespoon of neutral oil. Stir-fry the blanched bitter melon and sliced bell pepper for about 3 minutes until slightly softened but still vibrant. Remove the vegetables from the wok and set aside.
Add another tablespoon of oil to the same wok. Add the marinated ribs in a single layer and pan-fry until they are lightly browned and caramelized on all sides. Stir occasionally to prevent the cornstarch marinade from sticking to the bottom.
Push the ribs to the sides of the wok to create a space in the center. Lower the heat to medium and add the final tablespoon of oil. Add the fermented black beans, ginger, garlic, Chee Hou sauce, and oyster sauce. Stir-fry the aromatics for about 1 minute until fragrant, being careful not to burn the sauces.
Pour in the water (enough to just cover the ribs) and return the stir-fried bitter melon and peppers to the wok. Mix everything together, cover with a lid, and simmer over medium heat for 15 to 20 minutes. For fall-off-the-bone tenderness, you can extend this simmering time by another 10 minutes.
Remove the lid and check the sauce consistency. If the wok looks dry, add a small splash of water. Stir well, cover again, and simmer for a final 10 minutes to allow the flavors to fully penetrate the melon.
Uncover the wok and taste the sauce, adding a pinch of salt if necessary. Increase the heat to high and stir constantly to reduce the liquid until it becomes a thick, glossy glaze that clings to the ribs and vegetables. Serve immediately with hot steamed rice.
To significantly reduce bitterness, ensure you scrape away every bit of the white pith inside the melon, as this is where the most intense bitter compounds are stored. If you cannot find Chee Hou sauce, Chu Hou paste is an excellent substitute. For the best texture, use 'spare rib tips' or 'button ribs' which are smaller and cook more evenly in a braise.




