• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

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


  1. Cut bittergourd lengthwise into quarters. Remove the seeds and cut at an angle into 2cm-thick pieces.
  2. 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.
  3. Heat oil in a wok and fry garlic and remaining tau cheong till fragrant. Add ribs and bittergourd. Mix well.
  4. Stir in water and allow to simmer over a gentle low heat until ribs turn tender. Serve dish hot with plain rice.

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