Chinese Pork Soup (Bak Kut Teh)
This is a very popular Chinese soup. You can find the bak kut teh spices at Chinese shops - they are usually a mix of star anise, cinnamon, pepper, cloves and fennel. I sometimes add bok choy as well.
2 people made this
500g pork spare ribs
2 bulbs garlic, cloves separated and smashed (leave unpeeled)
6 cups (1 1/2 litres) water
1 packet bak kut teh spices
1 tablespoon dark soy sauce
1 tablespoon salt
1 tablespoon sugar
fried shallots for garnish
- In a large pot, parboil the spare ribs in enough water to cover.
- Drain and rinse the meat with cold water to get rid of fat and scum and return it to the pot.
- Add the garlic, water and bak kut teh spices wrapped in cheesecloth to the pot.
- Bring water to a boil, reduce the heat and simmer uncovered for 1 hour, or until the meat is tender. Skim the fat and foam from the surface of the soup occasionally.
- Remove the spices and season the soup with soy sauce, salt and sugar.
- Ladle into serving bowls, sprinkle with fried shallots and serve with rice and sliced chillies in soy sauce.
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