Bak Kut Teh (Pork Rib Soup) - Soy-Free

Ingredients

• 2 lb Pork Ribs
• 10 cloves Garlic
• 2 tablespoons White Peppercorns
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 8 pieces Dried Shiitake Mushrooms
• 8 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon White Pepper Powder
• 1 tablespoon Light Rice Vinegar
• 1 cup Oyster Mushrooms

Instructions

1. 1Place the 2 lb Pork Ribs in a large pot and cover with water. Bring the water to a rolling boil over high heat. Boil for 5 minutes. Drain the pork ribs and rinse them under cool water. Set the blanched pork ribs aside.
2. 2In a large heavy-bottomed pot, combine the blanched 2 lb Pork Ribs, 10 cloves Garlic (peeled), 2 tablespoons White Peppercorns (rinsed), 3 pieces Star Anise, 1 piece Cinnamon Stick, and 8 pieces Dried Shiitake Mushrooms. Add 8 cups Water to the pot.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes (90 minutes). The pork ribs should be very tender when pierced with a fork.
4. 4Stir in 1 teaspoon Salt and 0.5 teaspoon White Pepper Powder. Add 1 tablespoon Light Rice Vinegar and stir to combine.
5. 5Add the 1 cup Oyster Mushrooms to the pot. Continue to simmer, uncovered, for another 15 minutes, or until the oyster mushrooms are tender.
6. 6Serve the Bak Kut Teh hot.

Substitutions

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