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.
Pat
4 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:1hour10min ›
Ready in:1hour20min
- 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.
