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Bak Kut Teh
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Bak Kut Teh

2 h 30 minPara 4Nutri-Score C€€
de @cassyeungmoney21 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • pork bonesCarne1,1 kg
  • pork ribsCarne450 g
  • garlic (whole heads, smashed, peels left on)Frutas y verduras2 piezas
  • bak kut teh spice packetEspecias2 piezas
  • dark soy sauceDespensa30 ml
  • white pepper (ground)Especias3 g
  • bird's eye chili (sliced)Frutas y verduras3 piezas
  • soy sauceDespensa45 ml
  • cilantro (chopped)Frutas y verduras10 g
  • waterOtro2,5 litros

por ración

Nutrición

490kcal

Carbohidratos
6 g
Proteínas
44 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Escurridor

paso a paso

Preparación

  1. Smash the garlic

    • Smash the whole heads of garlic, leaving the peels on.
    Paso 1

  2. Parboil the pork

    • Bring water to a boil and add the pork bones and pork ribs.
    • Let the water come back to a rigorous boil and cook until the scum rises to the top.
    • Strain and rinse the meat well.
    Paso 2

  3. Simmer the broth

    • Transfer the pork bones and ribs to a clean pot with fresh boiling water.
    • Add the smashed garlic and the bak kut teh spice packets.
    • Bring to a boil, then lower to a simmer and leave it alone.
    Paso 3

  4. Season the broth

    • Add the dark soy sauce a little at a time.
    • Taste and add more white pepper to make it extra peppery.
    Paso 4

  5. Make the dipping sauce

    • Mix the sliced bird's eye chili with soy sauce.
    Paso 5

  6. Serve

    • Ladle a pork rib into a bowl and spoon over the peppery broth.
    • Top with cilantro and serve with the chili soy dipping sauce.
    Paso 6
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