Bak Ku Teh (Pork Rib Tea Soup)
Submitted by laurab
Malaysian pork rib soup simmered with star anise, cinnamon, and white peppercorns in a fragrant dark soy broth. Topped with crispy shallot flakes and served with rice.
YIELD
4 servingsPREP
45 minCOOK
45 minREADY
90 minBak ku teh translates to “pork rib tea," and while there’s no actual tea involved, the slow-simmered herbal broth is just as warming and restorative.
Pork back ribs simmer low and steady with crushed garlic, cinnamon stick, whole star anise, and white peppercorns until the meat turns fall-off-the-bone tender and the broth goes deep and dark with soy sauce.
This is comfort food with centuries of tradition behind it, a hawker stall staple across Malaysia and Singapore that’s meant to be eaten early in the morning or late at night.
Ladle it into deep bowls, scatter crispy fried shallot flakes on top, and set out a dipping sauce of soy and sliced red chiles on the side. Dunk slices of Chinese cruller into that peppery broth and you’ll understand why people line up for this.
Kitchen Tips
- Skim the scum after the first boil for a clean, clear broth.
- White peppercorns are key. Black pepper won’t give you the same sharp, piney heat.
- Make the crispy shallot flakes ahead. They keep for weeks in an airtight container and are good on just about everything.
- Serve with steamed white rice to soak up the broth.
Ingredients
Directions
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.
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 ⅛ inch-thick slices; you should have ¾ 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 ½ cup.
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