Braised Pork Ribs Bittergourd

First, we all know how bitter bittergourd can be. It is hardly known as a nice-tasting dish. Not everyone appreciates it, not to mention children. But it is really one of the better vegetables around. Not only is it low in calories (ahem! very important), it is rich in phytonutrients like dietary fiber, mineral, vitamins and anti-oxidants. 

An excellent source of folate, vitamin A and vitamin-C, it helps body scavenge deleterious free radicals - one of the reasons for cancers development. Blar blar blar...

I never like bittergourd much, but I believe it is really an acquired taste. So start cooking and eating it. And as you get more adventurous, try juicing and drinking it f-r-e-s-h.

(In fact, some years ago, my Mom was diagnosed with 'mild' diabetes... sugar level was just hovering over the Above Average mark. Some neighbour taught her Juiced Bittergourd. In less than 3 months, her sugar level was back to normal. She has been well since then. Praise the Lord, and God bless the neighbour! Amen!)

You will be amazed.

To get rid of the bitterness, rather, to reduce the bitterness, do the following:

1. Do not wash the bittergourd as yet!
2. Slice it into half length-wise, and remove the seeds with a spoon. Scrape them all out.
3. Slice to about 1cm thick.
4. Season bittergourd with salt and leave it to stand for at least 15minutes. (yes, that's right, they have not touched water yet)
5. Prepare a pot of boiling water. 
6. Rinse off the salt thoroughly and cook the bittergourd in the boiling water.
7. You will start to smell the 'bitterness' of the bittergourd in the air! And the water will start to get foamy. That, accordingly to my mom, is the bitter 'element' being cleansed away.
8. Drain the bittergourd, rinse with tap water. Set aside till ready to use.

Here's what you'd need:

* Pork ribs (blanched; or you may use sliced pork fillet - marinate them first)
* Pre-treated Bittergourd (as above)
* Ketchup
* Sugar to taste
* Garlic
* Onion (sliced / cubed)

This is what I do:

1.  In a wok, heat up oil. Add in half of the onion slices and fry till fragrant and soft (translucent).

2. Add in half of garlic and fry.

3. Add in Bittergourd, continue to fry. Dish up and set aside briefly.

4. Heat up some more oil. Fry remaining onion and garlic.

5. Fry porky till almost cooked.

6. Pour in the bittergourd dish and fry all together to blend in the flavour

7. Prepare some water in a bowl at the side, add in ketchup (about 2tbsp), and some sugar to taste. Stir to combine.

8. Pour ketchup mixture into wok and fry all together. Let it simmer slightly. Taste and adjust seasoning as desired. Dish up and serve.

NB: 
-- If you are using pork ribs, better to use Prime Pork Ribs that are slightly more tender. I find it's important to slow cook them beforehand, that ensure the ribs are soft to chew! Do not throw this pork soup you will get from the slow cooker; use it for step 7. You will need salt in step 7 too.

-- If you are using pork fillet, you must season them beforehand. Soy sauce, sesame oil and pepper.

(Again, no photos. Told you! My iPhone3 died. Apple died. Bread maker died. Haven't synced my iPhone4. No one has time to help me set up my new workstation. Sob. My sorrowful plight.)