Gluten-Free Bak Kut Teh (Pork Rib Soup)
A comforting and flavorful gluten-free and nut-free version of Bak Kut Teh, a Singaporean pork rib soup infused with herbs and spices.
Ingredients
- about 910 g Pork ribs
- 8 cups Water
- 10 cloves Garlic
- 2 tbsp White peppercorns
- 2 Star anise
- 1 Cinnamon stick
- 5 Cloves
- 2 tbsp Soy sauce (gluten-free)
- to taste Salt
- to taste White pepper
- 1 cup Mushrooms (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Blanch pork ribs in boiling water for 5 minutes to remove impurities. Drain and rinse.
- 2In a large pot, combine water, blanched pork ribs, whole garlic cloves, white peppercorns, star anise, cinnamon stick, and cloves.
- 3Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until pork ribs are tender.
- 4Season with gluten-free soy sauce and salt and white pepper to taste.
- 5Add mushrooms, if using, during the last 30 minutes of cooking.
- 6Serve hot, garnished with additional white pepper if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
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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