Recipe: Bak Kut Teh (Pork Rib Soup) (Chinese Soups & Stews)

Category:		Soups & Stews
Style:		Chinese
Servings:		6 cups

Description:

Last December 2008, I received a special "my kind of book" from Helene when I spent my Christmas holidays with her family in Singapore. She combined two of my loves in it - glorious food and glorious pictures of food - the Singaporean dishes were presented almost like still-life paintings by masters of art.

I would like to share with you some of the simpler dishes (one reason is that at least with these recipes, I can find the ingredients here in my area).

Copied from "Authentic Recipes from Singapore" Wong and Wibisono.

I chose this because I had a sip-pilicious time slurping this soup down with Loo and Helene in Singapore. I remember I bought one pack of the "bak kut teh" spices but since I rarely buy meat while living here in Manila, I don't think I've used it.


A popular late night, or early morning pick-me-up, this flavorful soup can be prepared with various cuts of meat, although this version using ribs is the most popular.

Ingredients:

500 g (1 lb) pork ribs, cleaned, separated and cut into lengths
one 150-g (5-oz) piece lean pork
1 bulb garlic, unpeeled and washed
12 cups (3 liters) water
4 tbsp black soy sauce
2 tbsp soy sauce
2 tsp sugar
1 red finger-length chili, thinly sliced, to serve (optional)
Black soy sauce, to serve (optional)

Seasoning:

1 packet Bak Kut Teh spices (Note: packets of these are sold in supermarkets and food shops in Singapore, Australia and Malaysia. You can also try stopping by a Chinese medicine shop and ask for seasonings to make Bak Kut Teh.)

the packet usually has a combination of cloves, star anise, cinnamon, rock sugar and various Chinese medicinal herbs...


Directions:

1. Place the pork ribs, pork and garlic with the water in a large pot. Wrap the seasonings in a piece of clean cheesecloth and add to the pan. Add the soy sauce and sugar and bring to a boil. Then reduce the heat to low and simmer gently, covered, for 1 1/2 to 2 hours, until the meat is very tender and almost falling off the bones. Discard the cheesecloth filled with the seasonings.

2. To serve, slice the pork meat into smaller pieces. Place a few pieces of meat in individual serving bowls with a few ribs and whole cloves of garlic, and ladle the hot stock over the meat. Serve with a small bowl of sliced fresh red chili in black soy sauce on the side. Serve immediately.

-          Jul 2, '10 5:13 PM