Bitter Melon, Black-Eyed Pea & Pork Rib Soup

Why people make this soup

When summer arrives, the heat seems to climb inside us too — short tempers, restlessness, that “fired-up” feeling. Nourilo’s go-to is bitter melon, which is traditionally cooling. Paired with black-eyed peas and pork ribs, it makes a balanced bowl that suits hot days, especially for those who run warm or carry a little dampness.

Method

1. Wash the bitter melon, remove seeds and cut into chunks.
2. Rinse and soak the black-eyed peas; blanch the pork ribs.
3. Bring everything except the bitter melon to a rolling boil in 2.1 L of water.
4. Add the bitter melon, then simmer over medium-low heat about 1 hour, down to 1.2 L.

Nourilo’s Tips

The dark-green, cone-shaped bitter melon cools heat best but tastes more bitter. The pale-green long type pictured here is milder and better for kids who dislike bitterness. Always add bitter melon to boiling water — this locks in its bitter compounds so the soup won’t turn too bitter.