PrintEmail
 Are you amazing? Share with Facebook & Google+

Bak Ku Teh (Pork Rib Tea Soup)

Rate/Review
Saved in 3 recipe boxes and 2 cookbooks
Be the first to add a photo of this recipe!

. Prep
45 min.
Cook
45 min.
Ready In
90 min.
4 servings
Trans-fat Free
 
Metric measurements

Ingredients

1pound pork ribs back ribs, chopped into 2-inch lengths
1large garlic cloveVideo crushed*
6cups water
1each cinnamon stickVideo *
3each star anise whole*
1teaspoon white peppercorns whole*
1 1/2teaspoons sugarVideo
3teaspoons salt
3tablespoons soy sauce, dark or to taste
Garnishes
2tablespoons shallots crisp fried flakes
1x soy sauce *
1x red chili peppers thinly sliced, for dipping*
2each chinese crullers sliced (optional)*
1x rice steamed, white*
* not incl. in nutrient facts

Directions

1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes. Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.

2. Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.

Serve with cruller slices for dunking into the broth, and a bowl of rice on the side.

Makes 4 to 6 servings.

CRISP FRIED SHALLOT AND GARLIC FLAKES:

Cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 cup of slices. The slices must all be of equal thickness to assure even cooking. Heat 2 cups of vegetable oil to 300F in a preheated wok, saucepan, or skillet. Add the slices and fry slowly for 3 to 5 minutes or until golden brown and crisp. They should be completely dry with no remaining moisture. Remove with a fine strainer and drain on paper towels. When cool, store in an airtight container. The flakes will keep for several weeks. Makes about 1/2 cup.

First published: last updated: 2012-09-22

 

Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 60650% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 2654mg 111%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 65g
Vitamin A 1% Vitamin C 1%
Calcium 8% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

Feature Recipe

 
 
 
Custom Search