Keto Bak Kut Teh (Pork Rib Soup)

Ingredients

• about 910 g Pork ribs (spare ribs or baby back)
• 10 Garlic cloves, crushed
• 3 Star anise
• 1 Cinnamon stick
• 1 tbsp White peppercorns
• 3 tbsp Soy sauce (gluten-free)
• 8 cups Chicken broth (low sodium)
• 1 cup Mushrooms (shiitake or enoki)
• 2 pieces Dried tangerine peel

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

Instructions

1. 1Place the about 910 g of pork ribs in a large pot and cover with cold water. Bring the water to a rolling boil over high heat and boil for 5 minutes. Drain the pork ribs in a colander and rinse them under cold running water to remove any impurities.
2. 2Return the blanched about 910 g of pork ribs to the now empty large pot. Add the 10 crushed garlic cloves, 3 star anise, 1 cinnamon stick, 1 tbsp white peppercorns, 3 tbsp gluten-free soy sauce, and 8 cups chicken broth to the pot.
3. 3Bring the contents of the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes. The liquid should be gently bubbling.
4. 4Add the 1 cup of mushrooms to the pot. Continue to simmer, covered, for another 30 minutes, for a total simmering time of 2 hours. The pork ribs should be very tender when pierced with a fork.
5. 5Stir in the 2 pieces of dried tangerine peel during the last 5 minutes of cooking. This will allow their flavor to infuse into the broth without becoming bitter.
6. 6Carefully ladle the Keto Bak Kut Teh into bowls, ensuring each serving has pork ribs and mushrooms. Serve hot.

Substitutions

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