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Bak Ku Teh (Pork Rib Tea Soup)

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Recipe

 

Yield

4 servings

Prep

45 min

Cook

45 min

Ready

90 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 pound pork ribs
back ribs, chopped into 2-inch lengths
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1 large garlic cloves
crushed
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6 cups water
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1 each cinnamon sticks
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3 each star anise
whole
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1 teaspoon white peppercorns
whole
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1 ½ teaspoons sugar
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3 teaspoons salt
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3 tablespoons soy sauce, dark
or to taste
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Garnishes
2 tablespoons shallots
crisp fried flakes
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1 x soy sauce, tamari
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1 x red chili peppers
thinly sliced, for dipping
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2 each chinese crullers
sliced (optional)
*
1 x rice
steamed, white
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Ingredients

Amount Measure Ingredient Features
453.6 g pork ribs
back ribs, chopped into 2-inch lengths
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1 large garlic cloves
crushed
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1.4 l water
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1 each cinnamon sticks
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3 each star anise
whole
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5 ml white peppercorns
whole
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7.5 ml sugar
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15 ml salt
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45 ml soy sauce, dark
or to taste
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Garnishes
3E+1 ml shallots
crisp fried flakes
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1 x soy sauce, tamari
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1 x red chili peppers
thinly sliced, for dipping
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2 each chinese crullers
sliced (optional)
*
1 x rice
steamed, white
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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 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 494g (17.4 oz)
Amount per Serving
Calories 60650% 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?
 

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