Bittergourd Pork Ribs with Black Bean Sauce (Thermal Cooker Recipe)

Jul 28, 202528/07/20250 23
in Dinner, Lunch

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Ingredients

300–500g pork ribs (prime or soft bone)
1 large bittergourd (halved, sliced thinly)
1 tbsp fermented black beans (rinsed and lightly mashed)
1 tbsp chopped garlic
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce (optional, for colour)
1/2 tsp sugar
1/4 tsp white pepper
1.5–2 cups water or stock
a few slices of ginger
Looking for a nutritious, comforting dish that doesn’t require constant supervision? This bittergourd pork ribs recipe uses a thermal cooker (or you can use a traditional claypot) to slowly tenderise...

Instructions

1.In a pot, heat a little oil and sauté garlic, ginger and black beans until fragrant.
2.Add blanched pork ribs and stir in all sauces, sugar, and pepper.
3.Pour in water/stock, bring to a boil.
4.Add bittergourd slices and boil together for 5–10 minutes.
5.Transfer the entire mixture into the thermal cooker and seal.
6.Let it continue cooking passively for at least 3–4 hours.

Looking for a nutritious, comforting dish that doesn’t require constant supervision? This bittergourd pork ribs recipe uses a thermal cooker (or you can use a traditional claypot) to slowly tenderise the meat while locking in deep, savoury flavours from fermented black beans and aromatic garlic. A perfect make-ahead dinner—just set it and forget it.

Prep tips:

  1. Rub bittergourd slices with salt and rinse to reduce bitterness
  2. Blanch ribs briefly in boiling water to remove scum and impurities

Serving Suggestions

Serve hot with steamed white rice and a side of stir-fried greens. It keeps well for leftovers—just reheat gently the next day.

Why This Works

The thermal cooker preserves nutrients while giving you hands-free cooking. Bittergourd balances out the richness of pork, and the fermented black beans bring umami depth without needing heavy seasoning. I personally hate bittergourd but this is the only dish that I’ll beg my mum to cook and I’ll happily munch on the pieces of gourd. So, enjoy!

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