Gluten-Free Bak Kut Teh (Pork Rib Soup)

Instructions

1. 1Place the about 910 g of pork ribs in a large pot. Add enough cold water to cover the ribs completely. Bring the water to a rolling boil over high heat, 100°C. Boil for 5 minutes. Carefully drain the ribs in a colander and rinse them under cold running water to remove any impurities.
2. 2In a large heavy-bottomed pot, combine the blanched about 910 g of pork ribs, 8 cups of water, 10 cloves of garlic (peeled but left whole), 1 tablespoon of white peppercorns, 3 pieces of star anise, and 1 piece of cinnamon stick. Bring the mixture to a boil over high heat, 100°C.
3. 3Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes. The pork ribs should become very tender. You can check for tenderness by piercing a rib with a fork; it should slide in easily.
4. 4After simmering, stir in the 2 tablespoons of gluten-free soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of white pepper powder. Continue to simmer for another 5 minutes to allow the flavors to meld.
5. 5Taste the soup and adjust the salt and white pepper powder if needed. The soup should have a savory and peppery flavor profile.
6. 6Ladle the hot Bak Kut Teh into bowls, ensuring each bowl has pork ribs and some of the aromatic spices. Serve immediately.

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