Braised Pork Short Ribs with Bitter Melon (燴苦瓜豬排骨, Wui6 Fu2 Gwaa1 Zyu1 Paai4 Gwat1)

Pork short ribs are the spare rib or baby back rib tips, cut into a single 2-inch (5 cm.) wide piece with the intercostal meat (the meat between the ribs) and meat above the bones still attached. I found this cheftalk.com page with the information on what pork short ribs are. There’s a picture of the pork short ribs in the recipe section of this post. I’ve only found this cut of pork at two Asian markets in my area (and not always consistently available), so it’s relatively hard to find. Pork spareribs or baby back ribs cut into 2-inch (5 cm.) pieces can be substituted if you can’t find pork short ribs and there will not be any meat “above” the bone.

Other than the use of pork short ribs, the ingredients are readily available. Fresh bamboo shoots are available at my local Asian market and I use them when I can, but canned can be substituted. The dish is easy to cook since all you have to do is put all the ingredients (minus the bitter melon and green onions) into a Dutch oven to cook with Lee Kum Kee’s brand Black Bean Garlic Sauce. The bitter melon and green onion are added at the end of cooking to keep them from getting overcooked. All you then have to do is eat the finished dish over rice.

Enjoy!

Grilled Barbeque Sauce Pork Rib Eye Chops (燒烤醬豬排, Siu1 Haau1 Zoeng3 Zyu1 Paai4)

This is an easy to make grilled pork chop recipe using Koon Chun brand’s Barbeque Sauce. Hoisin sauce can be substituted if Koon Chun’s Barbeque Sauce is not available. Marinade the pork chops overnight, grill them, and then smoke using your favorite wood in a barbeque grill.

Enjoy!

Abalone Sauce Sockeye Salmon (鮑魚醬紅鱒鮭魚, Baau1 Jyu4 Zoeng3 Hung4 Zyun6 Gwai1 Jyu4)

Here’s another tasty recipe using fresh sockeye salmon and Lee Kum Kee’s brand abalone sauce. The last recipe fresh sockeye salmon recipe, Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak¹ Ziu¹ Zap¹ Hung⁴ Zyun⁶ Gwai¹ Jyu⁴), used black pepper sauce. The texture to this dish is provided by using bean curd sticks, which when rehydrated, are slightly chewy. Once again, the salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok.

Enjoy!

Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak1 Ziu1 Zap1 Hung4 Zyun6 Gwai1 Jyu4)

Fresh sockeye salmon was available, so I paired it with Lee Kum Kee’s brand Black Pepper Sauce, rather than the more common black bean garlic sauce. The dish is just as tasty using black pepper sauce and is especially tasty when the salmon is fresh and not frozen. The salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok. I used green and yellow bell peppers, but you can use any colored bell peppers to make this dish.

Enjoy!