Herbal Pork Ribs Soup (Bak Kut Teh)
The Meatmen
April 15, 2016
This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.
This time round, we used prime ribs which is cooked to fall- off-the-bone tenderness. The addition of pork maw not only adds more flavour. When cooked, it also absorbs all the herbal goodness. Best served when the pork maw is soft yet still slightly Q.
Claypot is highly recommended as it gives this dish beautiful textures and flavours!
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Ingredients
Adjust Servings
| 1.2 kg of prime pork ribs (around 10 ribs) | |
| 1pork maw | |
| 50g white peppercorns | |
| 1bulb garlic | |
| 10g Yu Zhu (solomon’s seal) | |
| 10g Chuan Xiong (lovage rhizome) | |
| 10g Dang Gui (angelica root) | |
| 1cinnamon stick | |
| 2star anises | |
| 10 cloves | |
| 10g wolf berries | |
| 2tbsp dark soy sauce | |
| 2tbsp light soy sauce | |
| 1tbsp sugar | |
| ½tbsp salt | |
| 100g Sheng Cai / Chinese Lettuce (washed and clean) | |
| 2litres boiling water | |
| Water for blanching |
Directions
1.
Blanch 1.2 kg of prime ribs for 5 mins
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2.
Drain and set aside
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3.
Blanch 1 pork maw for 5 mins
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4.
Drain and set aside
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5.
To a large claypot add 50g white peppercorns
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6.
1 bulb garlic, 10g Yu Zhu (solomon’s seal), 10g Chuan Xiong (lovage rhizome), 10g Dang Gui (angelica root), 1 cinnamon stick, 2 star anises and 10 cloves.
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7.
Add 2 litres of boiling water, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp salt
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8.
Add prime ribs and pork maw to the claypot
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9.
Cover, bring to boil and simmer for 2 hours
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10.
Add 10g wolfberries and simmer for another 3 mins
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11.
Remove pork maw and cut into strips.
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12.
To serve add 2-3 pieces of chinese lettuce to a bowl
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13.
Add few strips of pork maw.
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14.
2 pieces of prime ribs and soup.
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