Herbal Pork Ribs Soup (Bak Kut Teh)

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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