Ingredients with Measurements:
- 2 lbs pork ribs
- 6 cloves garlic, minced
- 2 inches ginger, sliced
- 2 tbsp vegetable oil
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp white pepper
- 1 tbsp dried shiitake mushrooms
- 4 cups water
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 3 star anise
- 2 cinnamon sticks
- 5 cloves
- 5 dried red chili peppers
- 1 tbsp goji berries
- 1 tbsp wolfberries
Special equipment needed:
- Large pot or Dutch oven
- Mortar and pestle (optional)
Step-by-step instructions:
1. Rinse the pork ribs and pat dry with paper towels.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sliced ginger and stir-fry for 1-2 minutes until fragrant.
4. Add the pork ribs and stir-fry for 5-7 minutes until browned.
5. Add the dark soy sauce, light soy sauce, oyster sauce, sugar, salt, and white pepper. Stir to coat the pork ribs evenly.
6. Add the dried shiitake mushrooms and water. Bring to a boil.
7. In a mortar and pestle, crush the black peppercorns and coriander seeds until coarsely ground. Add to the pot.
8. Add the star anise, cinnamon sticks, cloves, and dried red chili peppers. Stir to combine.
9. Reduce the heat to low and simmer for 1-2 hours until the pork ribs are tender and the broth is flavorful.
10. Add the goji berries and wolfberries and simmer for another 10-15 minutes.
11. Serve hot with steamed rice and garnish with chopped scallions and cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for stir-frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 10g
Protein: 45g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Dried shiitake mushrooms can be substituted with fresh shiitake mushrooms or other dried mushrooms.
- Goji berries and wolfberries can be omitted or substituted with other dried fruits.
Variations:
- Add chopped bok choy or other leafy greens to the broth for added nutrition.
- Use a pressure cooker to cook the pork ribs in less time.
- Add a splash of Chinese rice wine or Shaoxing wine for extra flavor.
Tips and tricks:
- Brown the pork ribs well before adding the seasonings for extra flavor.
- Use a mortar and pestle to crush the spices for a more fragrant broth.
- Skim off any impurities or fat that rise to the surface of the broth during simmering.
Storage instructions:
Store leftover pork ribs bak kut teh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork ribs bak kut teh in a pot over low heat until heated through.
Presentation ideas:
Serve the pork ribs bak kut teh in individual bowls with steamed rice on the side. Garnish with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
Steamed rice, Chinese tea
Suggested side dishes:
Stir-fried bok choy, steamed dumplings, egg drop soup
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the pork ribs are tough, simmer them for longer until they are tender.
Food safety advice:
- Make sure to cook the pork ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftover pork ribs bak kut teh in the refrigerator within 2 hours of cooking.
Food history:
Bak kut teh is a popular dish in Malaysia and Singapore that originated from the Hokkien Chinese community. It is a pork rib soup that is simmered with a variety of herbs and spices.
Flavor profiles:
Savory, slightly sweet, aromatic, peppery
Serving suggestions:
Serve the pork ribs bak kut teh with steamed rice and Chinese tea for a comforting and satisfying meal.
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Region: Singaporean