Recipe

Bak Kut Teh Recipe

Add Step-by-Step Photos	Jmp629 / All my dishes 1 year, 2 months ago Pork Rib Tea - A very popular Hokkien herbal soup [also spelt Bakuteh] which in English is translated as 'Pork Rib [Pork Bone] Tea', traditionally served for breakfast as an invigorating tonic to start the day with Ewe Char Koay [Chinese crullers]. P... More Prep:20m Cook:60m Servings:2	Jmp629
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Ingredients

INGREDIENTS for Bak Kut Teh :

1½ lb country-style pork spareribs, cut into 2-inch pieces

1 whole bulb garlic, unpeeled, slightly crushed

2-inch ginseng root, peeled, slightly crushed

3 cinnamon sticks

5 star anise

1 tbsp white peppercorns

1 tbsp black peppercorns

2 tsp sugar

1 tbsp dark soy sauce

6 dried shitake mushrooms

6 shallots, finely sliced and fried golden brown [optional]

salt and pepper

To Make Special Chili Dipping Sauce :

1 kaffir lime or key lime, juiced

2 tsp sugar

1 tsp salt

3-4 tbsp hot chili sauce

3 cloves garlic

½-inch ginger

Using a mortar & pestle or blender grind garlic and ginger to a fine paste

Add to hot chili sauce and mix well with lime juice, sugar and salt to taste

Serve chili sauce in individual condiment dishes

Directions

Soak dried shitake mushrooms in 1 cup of boiling water to reconstitute, when soft slice into strips; reserve liquid for cooking

In a stockpot, cover spareribs with cold water, parboil ribs until froth rises to the surface

Drain, briefly rinse spareribs under cold running water and drain again

In a clay pot [no preheating] add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved [shitake] liquid and additional water [to cover the meat], and season with salt and pepper

Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string and add to the clay pot

Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender, about 45 mins to 1 hr; occasionally skim off fat from the surface

When the meat is almost falling off the bones, discard spice bag, add dark soy sauce and sugar

Garnish with fried shallots, serve hot with steamed rice or Chinese crullers [a light fried dough bread]. Serve with Special chili dipping sauce or chili dipping sauce!

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