Chinese Pork Soup (Bak Kut Teh)

    1 hour 20 minutes

    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.

    4 people made this

    Serves: 6 

    • 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

    Preparation:10min  ›  Cook:1hour10min  ›  Ready in:1hour20min 

    1. In a large pot, parboil the spare ribs in enough water to cover.
    2. Drain and rinse the meat with cold water to get rid of fat and scum and return it to the pot.
    3. Add the garlic, water and bak kut teh spices wrapped in cheesecloth to the pot.
    4. 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.
    5. Remove the spices and season the soup with soy sauce, salt and sugar.
    6. Ladle into serving bowls, sprinkle with fried shallots and serve with rice and sliced chillies in soy sauce.

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