BAK KUT TEH | Pork ribs soup using ILC packet spices | alojasdiary

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

Chinese rice wine

🥗Healthier: dry sherry

💰Cheaper: white wine

Dry sherry is more accessible and adds depth.

fried shallots

🥗Healthier: caramelized onions

💰Cheaper: onion powder

Caramelized onions provide sweetness without frying.

dried mushrooms

🥗Healthier: fresh mushrooms

💰Cheaper: canned mushrooms

Fresh mushrooms are lighter and more readily available.

Prepare the pork ribs by blanching in boiling water for 5 minutes to remove impurities.

Rinse the ribs under cold water and set aside.

Heat a pot over medium heat and add garlic, sautéing until fragrant, about 1-2 minutes.

Add the pork ribs to the pot and stir to coat with garlic.

Pour in water to cover the ribs and bring to a boil.

Reduce heat to low and add soy sauce, star anise, cinnamon, white pepper, and ginger.

Simmer for 1.5 to 2 hours until the ribs are tender.

Add dried mushrooms and tofu puffs, cooking for an additional 15 minutes.

Taste and adjust seasoning as needed.

Serve hot, garnished with scallions and fried shallots, alongside chili sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens