Recipe Ingredient
- 1 medium-size bittergourd
- 300g pork ribs, chopped into 4cm to 5cm lengths
- 1 tbsp preserved bean paste (tau cheong), chopped coarsely
- 2 cloves garlic, chopped
- 2 tbsp oil
- 1/2 tsp sugar
- dash of pepper
- 1 tsp dark soy sauce
- 150ml water
Instructions
- Cut bittergourd lengthwise into quarters. Remove the seeds and cut at an angle into 2cm-thick pieces.
- Marinate ribs with half portion of tau cheong and dark soy sauce. Leave aside for one hour. Deep-fry ribs in hot oil till golden.
- Heat oil in a wok and fry garlic and remaining tau cheong till fragrant. Add ribs and bittergourd. Mix well.
- Stir in water and allow to simmer over a gentle low heat until ribs turn tender. Serve dish hot with plain rice.
