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Bitter Melon Pork Rib Soup

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Taiwanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 400 g Bitter melon (white or mountain variety) about 1 piece
  • 400 g Pork spare ribs
Seasoning
  • 1 tsp Salt
  • 2 tbsp Rice wine
Aromatics
  • 5 slices Ginger
  • 2 stalks Spring onion tied in a knot
Optional extras
  • 1 tbsp Fermented black beans (douchi) adds depth
  • 1 tbsp Goji berries add in final 2 min

Equipment

  • Soup pot
  • Rice cooker optional
  • Spoon for scraping pith

Method
 

Blanch the ribs
  1. Place ribs in a cold water pot with 1 spring onion stalk and 2 ginger slices. Bring to a boil and blanch for 3 minutes. Drain and rinse under cold water to remove impurities.
Prep the bitter melon
  1. Halve the bitter melon lengthwise and remove the seeds. Use a spoon to scrape out as much white pith as possible (this reduces bitterness). Cut into 3 cm chunks.
Build the broth
  1. Add 1500 ml water to a pot. Add the blanched ribs, ginger, spring onion, and rice wine. Bring to a boil, then reduce to a gentle simmer for 20 minutes.
Add the bitter melon
  1. Add the bitter melon chunks (and douchi if using). Continue to simmer over low heat for 30–40 minutes until the melon is tender and the broth is sweet and fragrant.
Season and serve
  1. Season with salt. Add goji berries and cook for 2 more minutes. Serve in bowls.

Notes

  1. Scrape the white pith thoroughly — it is the main source of bitterness. White bitter melon is milder than green.
  2. Always start ribs in cold water for blanching; this removes blood and odor effectively.
  3. The longer you simmer, the sweeter the broth becomes. 90 minutes makes a noticeably better soup.
  4. Rice cooker method: place ribs and melon in the inner pot, cover with water, cook on 2 cups outer water, then rest 30 minutes after it clicks.
  5. A tablespoon of fermented black beans is the traditional Taiwanese touch — adds a gentle salty depth.