Bak Kut Teh (Pork Rib Soup) - Shellfish Free
A flavorful and aromatic pork rib soup infused with herbs and spices, completely free of shellfish.
Ingredients
- about 910 g Pork ribs (spare ribs)
- 8 cups Water
- 10 cloves (whole) Garlic
- 1 tablespoon White peppercorns
- 2 Star anise
- 1 Cinnamon stick
- 2 tablespoons Soy sauce (light)
- 1 tablespoon Soy sauce (dark)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 4 Chinese doughnuts (Youtiao)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Blanch pork ribs in boiling water for 5 minutes. Drain and rinse.
- 2In a large pot, combine water, blanched pork ribs, garlic cloves, white peppercorns, star anise, cinnamon stick, light soy sauce, dark soy sauce, salt, and sugar.
- 3Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the pork ribs are tender.
- 4Serve hot with Chinese doughnuts (Youtiao) for dipping.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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