1    each    Chinese bitter gourd
1 ½    cup    Ground pork
1    tsp    Garlic, minced
1    tsp    Green onion, finely sliced
1    tsp    Light soy sauce
½    tsp    Cornstarch
2    Tbsp    Dried Goji berry
200    g    Pork ribs, 2 inch cut
2-3    each    Dried shitake mushroom, soaked
3-4    clove    Garlic
Salt to taste
Sprig of cilantro and green onion for garnish
 

1. Place cleaned pork ribs, shitake mushroom, goji berry and garlic clove into saucepot and add 6 cup of water. Bring to a boil and lower the heat to simmering for 1 hr.

2. In the mean time, cut bitter gourd into 2-3 inches thick and remove all seeds and fibrous tissue. Blanch bitter gourd in salted water for 5 minutes and cool down in cold water. Pat dry.

3. Mix minced pork with cornstarch, light soy sauce, green onion and minced garlic until homogenous. Stuff in the middle of blanched bitter gourd and simmer together with the pork ribs soup in the saucepot until soft.

4. Season the soup with some salt to taste and serve with cooked Germinated Black Jasmine Rice.