Keto Bak Kut Teh (Pork Rib Broth)

Instructions

1. 1Fill a large pot (at least 6-quart capacity) with enough water to fully submerge the about 910 g of pork ribs. Bring the water to a rolling boil over high heat (100°C / 100°C). Carefully add the about 910 g of pork ribs and blanch for 5 minutes; the ribs will turn opaque.
2. 2Drain the blanched pork ribs in a colander and rinse them thoroughly under cold running water to remove any impurities. In the same clean large pot, combine the rinsed about 910 g of pork ribs, 8 cups of water, 10 cloves of garlic (peeled), 1 tbsp of white peppercorns, 3 star anise, 1 cinnamon stick, and 6 cloves.
3. 3Place the pot over high heat and bring the liquid to a rolling boil (100°C / 100°C). Once boiling, reduce the heat to low, so the liquid maintains a gentle simmer (around 85-96.11°C / 85-96°C). Cover the pot and simmer for 1.5 to 2 hours, or until the pork ribs are very tender and easily pull away from the bone; the internal temperature of the pork should reach 87.78-96.11°C (88-96°C) for optimal tenderness.
4. 4Add the 2 tbsp of soy sauce (or Tamari for gluten-free), 1 tsp of Swerve, 1 tsp of salt, and 1/2 tsp of white pepper to the pot. Stir gently to combine all the seasonings. Continue to simmer, uncovered, for another 15 minutes to allow the flavors to fully meld.
5. 5Carefully remove and discard the cinnamon stick, star anise, and cloves from the broth before serving. Serve the Keto Bak Kut Teh hot, optionally alongside steamed cauliflower rice or blanched leafy greens.

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