Sparerib W / Bittermelon Hot Pot Recipe
Make Sparerib W / Bittermelon Hot Pot Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Bitter melon and aromatics
Broth and seasoning
Thickening and finish
Method
Pork and Marinade
- 1
Trim and marinate
Rinse spareribs and pat dry. If not already cut, cut into 2–3 bone segments. In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp ground white pepper. Toss ribs with the marinade, coating evenly. Marinate at least 20 minutes (up to 2 hours) in the refrigerator.
- 2
Parboil the ribs
Bring a medium pot of water to a boil. Add a pinch of salt and the marinated ribs. Boil for 3–4 minutes to remove scum and some fat. Remove ribs and discard the blanching water. Rinse ribs under warm water and set aside.
Bitter melon and aromatics
- 3
Prepare bitter melon
Slice each bitter melon lengthwise, scoop out seeds with a spoon, then slice into 1/4-inch half-moons. To reduce bitterness (optional), sprinkle the sliced bitter melon with 1 tsp kosher salt, toss and let sit 10 minutes, then rinse and squeeze out excess liquid. Pat dry.
- 4
Prep aromatics
Peel and mince garlic (6 cloves). Julienne 1 tbs ginger. Thinly slice 3 scallions, keeping whites and greens separate. If using dried chilies, split and remove seeds if desired.
Broth and cooking
- 5
Brown the ribs
In a large heavy-bottomed pot or Dutch oven, heat 2 tbs vegetable oil over medium-high heat. When oil shimmers, add marinated ribs in a single layer (do in batches if needed) and sear until browned on all sides, about 6–8 minutes. Remove ribs and set aside.
- 6
- 7
Simmer in broth
Return ribs to the pot. Pour in 4 cups chicken stock (or water). Add 1 tbs oyster sauce, 1 tsp dark soy (optional), 1 tsp fish sauce (optional), 1 tsp sugar, and 1 tsp ground white pepper. Bring to a gentle boil, then reduce heat to low, cover partially and simmer for 35–45 minutes until ribs are tender and meat is nearly falling from bone.
- 8
Add bitter melon
Uncover and add the prepared bitter melon slices and the green parts of the scallions. Stir to submerge the melon in the broth. Simmer uncovered for another 6–8 minutes — bitter melon should be tender-crisp and bright green. Taste broth and adjust seasoning with salt or a splash more soy/fish sauce if needed.
Thickening and finish
- 9
Thicken sauce
Mix 1 tbs cornstarch with 2 tbs cold water to make a slurry. Stir the pot to create a gentle simmer and slowly pour in the slurry while stirring. Cook 1–2 minutes until the broth slightly thickens and coats the ribs and melon.
- 10
Finish and serve
Turn off heat and stir in 1 tsp sesame oil. Spoon the spareribs and bitter melon into a hot serving pot (a claypot or shallow casserole works well) with the thickened broth. Garnish with a few thinly sliced scallion greens and, if liked, extra cracked white pepper or a drizzle of toasted sesame oil. Serve hot with steamed rice.
