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Bittermelon Spare Ribs


Not for the faint at heart. Bittermelon is an acquired taste. This recipe packs a bunch between the golden kick of the melon and the tang of the black bean garlic sauce.

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  • 1 bitter melon (1 pound cubed, 2 inches diameter)
  • Black bean garlic sauce (1.5 spoon)
  • Spare Ribs (16 pieces cut cube size 2 inches in diameter)
  • Garlic (1 spoon)
  • Baking
  • Cornstarch
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  • 1

    Stove on medium, with oiled pot.

  • 2

    Start sauteing spare ribs in pot

  • 3

    Put garlic and black bean garlic sauce

  • 4

    Add some water so pot doesn’t stick

  • 5

    Saute about 2 mins until meat is fully covered by sauce

  • 6

    Add half a teaspoon of sugar

  • 7

    Add bitter melon chunks

  • 8

    Stir fry, add splashes of water so that pot doesn’t stick. Color of sauce should be about color of molasses, not very watery

  • 9

    After abut 3 minutes of stir frying and it looks like flavor has set, add about a cup of water and then cover pot, turn stove to low, cook until bitter melon is soft to taste.

  • 10

    Taste, if too salty add sugar

  • 11

    Once taste is to preference, add one teaspoon of cornstarch with a splash of water to set and thicken sauce.

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