Herbal Pork Ribs Soup (Bak Kut Teh)

Mains
Pork
Soup

Easy Level:

Cook Time:

Servings:

5

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!

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
of prime pork ribs (around 10 ribs)
0.00
kg
kg
of prime pork ribs (around 10 ribs)
0.00
pork maw
0.00
pork maw
0.00
g
g
white peppercorns
0.00
g
g
white peppercorns
0.00
bulb
bulb
garlic
0.00
bulb
bulb
garlic
0.00
g
g
Yu Zhu (solomon’s seal)
0.00
g
g
Yu Zhu (solomon’s seal)
0.00
g
g
Chuan Xiong (lovage rhizome)
0.00
g
g
Chuan Xiong (lovage rhizome)
0.00
g
g
Dang Gui (angelica root)
0.00
g
g
Dang Gui (angelica root)
0.00
cinnamon stick
0.00
cinnamon stick
0.00
star anises
0.00
star anises
0.00
cloves
0.00
cloves
0.00
g
g
wolf berries
0.00
g
g
wolf berries
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
dark soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
g
g
salt
0.00
g
g
salt
0.00
g
g
Sheng Cai / Chinese Lettuce (washed and clean)
0.00
g
g
Sheng Cai / Chinese Lettuce (washed and clean)
0.00
litres
litres
boiling water
0.00
litres
litres
boiling water
Water for blanching
Water for blanching

Steps

1

Blanch 1.2 kg of prime ribs for 5 mins
Blanch 1.2 kg of prime ribs for 5 mins
Mark as completed

2

Drain and set aside
Drain and set aside
Mark as completed

3

Blanch 1 pork maw for 5 mins
Blanch 1 pork maw for 5 mins
Mark as completed

4

Drain and set aside
Drain and set aside
Mark as completed

5

To a large claypot add 50g white peppercorns
To a large claypot add 50g white peppercorns
Mark as completed

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.
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.
Mark as completed

7

Add 2 litres of boiling water, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp salt
Add 2 litres of boiling water, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp salt
Mark as completed

8

Add prime ribs and pork maw to the claypot
Add prime ribs and pork maw to the claypot
Mark as completed

9

Cover, bring to boil and simmer for 2 hours
Cover, bring to boil and simmer for 2 hours
Mark as completed

10

Add 10g wolfberries and simmer for another 3 mins
Add 10g wolfberries and simmer for another 3 mins
Mark as completed

11

Remove pork maw and cut into strips.
Remove pork maw and cut into strips.
Mark as completed

12

To serve add 2-3 pieces of chinese lettuce to a bowl
To serve add 2-3 pieces of chinese lettuce to a bowl
Mark as completed

13

Add few strips of pork maw.
Add few strips of pork maw.
Mark as completed

14

2 pieces of prime ribs and soup.
2 pieces of prime ribs and soup.
Mark as completed

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