Ingredients with Measurements:
- 1 kg pork ribs
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 tablespoon white pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried chili flakes
- 1 teaspoon five-spice powder
- 1 teaspoon salt
- 2 cups water
- 2 stalks scallions, chopped
- 2 tablespoons chopped cilantro
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Rinse the pork ribs and pat them dry with paper towels.
2. Cut the pork ribs into bite-sized pieces.
3. Heat the vegetable oil in a wok or large skillet over high heat.
4. Add the pork ribs and stir-fry for 5 minutes or until browned.
5. Add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, sugar, white pepper, garlic powder, dried chili flakes, five-spice powder, and salt. Stir-fry for 2 minutes.
6. Add the water and bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes or until the pork ribs are tender and the sauce has thickened.
8. Garnish with chopped scallions and cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef.
- Vegetable oil can be substituted with peanut oil or canola oil.
- Dark soy sauce can be substituted with regular soy sauce.
- Oyster sauce can be substituted with hoisin sauce.
Variations:
- Add vegetables such as bok choy or mushrooms.
- Add tofu for a vegetarian version.
- Use different spices such as star anise or cinnamon.
Tips and tricks:
- Use a non-stick wok or skillet to prevent sticking.
- Marinate the pork ribs overnight for more flavor.
- Adjust the amount of dried chili flakes to your desired level of spiciness.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat.
Presentation ideas:
- Serve in individual bowls with a side of rice.
Garnishes:
- Chopped scallions and cilantro.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the pork ribs are tough, simmer for a longer time.
Food safety advice:
- Make sure the pork ribs are cooked to an internal temperature of 145°F.
Food history:
- Bak Kut Teh is a popular dish in Malaysia and Singapore. It is traditionally a soup made with pork ribs and herbs.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with rice and a side of vegetables.
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Region: Singaporean