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Ingredients:
1 pound pork spareribs (chopped into bit size pieces)
5 cloves garlic - peeled
1 thumb-sized piece tung kwai (optional)
2½ quarts water
3 cinnamon sticks
5 whole star anise or broken pieces equal to 5 stars
1 tablespoon white peppercorns
1 tablespoon black peppercorns
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dark soy sauce or to taste
2 tablespoons crisp shallot flakes
1 tbs shredded coriander
Soy sauce with thinly sliced red chilies (for dipping)
2 Chinese crullers sliced diagonally (optional)
1 pound pork spareribs (chopped into bit size pieces)
5 cloves garlic - peeled
1 thumb-sized piece tung kwai (optional)
2½ quarts water
3 cinnamon sticks
5 whole star anise or broken pieces equal to 5 stars
1 tablespoon white peppercorns
1 tablespoon black peppercorns
2 teaspoons salt
2 teaspoons sugar
1 tablespoon dark soy sauce or to taste
2 tablespoons crisp shallot flakes
1 tbs shredded coriander
Soy sauce with thinly sliced red chilies (for dipping)
2 Chinese crullers sliced diagonally (optional)
Bak Ku Teh
Method
- Place sparerib pieces in a large pot and add enough cold water to cover them
- Parboil until foam rises to the surface
- Drain, rinse the meat with cold water and return it to the pot
- Add garlic, tung kwai and 2½, quarts of water
- Wrap cinnamon, star anise and peppercorns in cheesecloth, tie it and add bag to the pot
- Bring water to a boil, reduce heat and simmer uncovered for 1 hour or until the meat shrinks from the bones
- Skim excess oil from the surface and discard
- Remove spice bag
- Season soup with salt, sugar and dark soy sauce to taste, spoon entire mixture into an attractive clay pot
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