Bak Kut Teh (Soy-Free)

Ingredients

• about 910 g Pork Ribs
• 1 head Garlic
• 1 tbsp White Peppercorns
• 3 pieces Star Anise
• 1 piece Cinnamon Stick
• 6 pieces Dried Shiitake Mushrooms
• 8 cups Water
• 1 tsp Salt
• 2 tbsp Coconut Aminos

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Pork Ribs in a large pot and cover with water. Bring the water to a rolling boil over high heat, about 5-10 minutes. Boil for 5 minutes, then carefully drain the ribs and rinse them under cool water to remove any impurities.
2. 2In the same large pot, combine the blanched about 910 g Pork Ribs, the whole 1 head Garlic (peeled but left whole), 1 tbsp White Peppercorns, 3 pieces Star Anise, 1 piece Cinnamon Stick, and 6 pieces Dried Shiitake Mushrooms. Add 8 cups of Water.
3. 3Bring the contents of the pot to a rolling boil over high heat, approximately 5-10 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours (90 minutes), or until the pork ribs are very tender when pierced with a fork.
4. 4Stir in 1 tsp Salt until dissolved. Taste the broth and add more salt if desired.
5. 5Serve the Bak Kut Teh hot. Ladle the soup and pork ribs into bowls. Offer the 2 tbsp Coconut Aminos on the side for dipping the pork ribs.

Substitutions

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