Bak Kut Teh Soup
Immerse yourself in the rich, aromatic world of **Bak Kut Teh Soup**, a comforting pork rib herbal soup that hails from Southeast Asia. This hearty dish combines tender pork ribs slowly simmered with a medley of fragrant spices, including star anise, cinnamon, fennel seeds, and white peppercorns, all tied into a spice bag to infuse the broth with deep, complex flavors. Accentuated by the umami of soy sauce and a touch of sweetness, this warm and soothing dish pairs perfectly with steamed rice or noodles. Garnished with fresh coriander and spring onions for a burst of brightness, Bak Kut Teh is an irresistible blend of earthy, savory, and spicy notes that’s as nourishing as it is delicious. Whether you're making it for a cozy family dinner or as a soulful restorative meal, this slow-simmered soup will fill your kitchen with enticing aromas and your table with smiles. Perfect for fans of traditional Asian cuisine!
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Ingredients
- 1 kg Pork ribs
- 10 whole Garlic cloves
- 1 tablespoon White peppercorns
- 3 whole Star anise
- 2 sticks Cinnamon stick
- 5 whole Cloves
- 1 tablespoon Fennel seeds
- 4 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 liters Water
- 4 stalks Spring onions
- 2 tablespoons Coriander leaves
Directions
Step 1
Rinse the pork ribs under cold water and cut them into smaller sections if needed. In a large pot, bring about 2 liters of water to a boil, add the ribs, and parboil for 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
Step 2
In a tea bag or a piece of muslin cloth, combine white peppercorns, star anise, cinnamon sticks, cloves, and fennel seeds. Tie it securely to form a spice bag.
Step 3
In a large pot, add the parboiled ribs, garlic cloves (whole but smashed), and the spice bag.
Step 4
Add 2 liters of water to the pot. Bring to a boil, then reduce the heat and simmer for about 2 hours, or until the ribs are tender.
Step 5
Remove the spice bag and discard it. Add soy sauce, dark soy sauce, salt, and sugar to the broth. Adjust seasoning to taste.
Step 6
Continue simmering the soup for another 30 minutes to allow flavors to meld.
Step 7
Slice the spring onions thinly and chop the coriander leaves.
Step 8
Serve the Bak Kut Teh hot, garnished with sliced spring onions and coriander leaves, accompanied by steamed rice or noodles.
Nutrition Facts
| Serving size | 3279.9 grams (3279.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3218 |
| Total Fat 239.20g | 307% |
| Saturated Fat 85.60g | 428% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 940mg | 313% |
| Sodium 7763mg | 338% |
| Total Carbohydrate 51.30g | 19% |
| Dietary Fiber 15.80g | 56% |
| Total Sugars 6.10g | |
| Protein 225.40g | 451% |
| Vitamin D 0IU | 0% |
| Calcium 774mg | 60% |
| Iron 23mg | 128% |
| Potassium 3417mg | 73% |
Source of Calories