Back to 4 servings 1 pound pork spare ribs, cut into 2-inch pieces 1 medium bitter melon, about 12 ounces; firm, without mold 1 inch piece fresh ginger, thinly sliced, unpeeled 2 stalks scallion, tied in a knot 2 tablespoons rice wine 2 quarts water, cold, for the soup pot 1.5 teaspoons kosher salt, plus more to taste toasted sesame oil, to taste
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1 Step 1: Put the ribs in a large pot and pour in enough cold water to cover them. Heat until the water reaches a full boil, then let it bubble for 3 minutes, long enough for gray scum to float up. Pour off the water and run the ribs under cool tap water to wash away any residue.2 Step 2: Halve the bitter melon lengthwise, scoop out the seeds and scrape away the white pith, then cut into 1 1/2-inch chunks. Toss with a pinch of salt, rest 10 minutes, then rinse and drain.3 Step 3: Set the rinsed ribs back in the emptied, cleaned pot. Add fresh cold water along with the ginger, scallion, and rice wine. Heat over medium-high until boiling, then turn the heat down so the liquid barely bubbles. Cover and let it cook for 1 to 1 1/2 hours, until the meat is fork-tender and slides off the bones with little effort.4 Step 4: Skim any fat from the surface, add the bitter melon and simmer uncovered over medium-low heat about 20 minutes until it is translucent and tender but still holds its shape.5 Step 5: Remove and discard the ginger and scallion. Season the broth with salt to taste.6 Step 6: Ladle the soup into bowls, drizzle each with a few drops of toasted sesame oil and serve hot.getsaucepan.com/r/e7346706-95af-554d-aea0-044cac19ea34
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