Hoofdgerecht
Bak Kut Teh
2 u 30 minVoor 4Nutri-Score C€€
C
2 u 30 min
2 u 30 minBak Kut Teh
recept van
Cassie Yeung
@cassyeungmoney
18 recepten
21 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
pork bonesVlees1,1 kg- pork ribsVlees450 g
garlic (whole heads, smashed, peels left on)Groente en fruit2 stukken
bak kut teh spice packetKruiden en specerijen2 stukken
dark soy sauceVoorraadkast30 ml- white pepper (ground)Kruiden en specerijen3 g
bird's eye chili (sliced)Groente en fruit3 stukken- soy sauceVoorraadkast45 ml
- cilantro (chopped)Groente en fruit10 g
waterOverig2,5 liter
per portie
Voedingswaarden
490kcal
- Koolhydraten
- 6 g
- Eiwitten
- 44 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Soeppan
Vergiet
stap voor stap
Bereiding
- Stap 1
Smash the garlic
- Smash the whole heads of garlic, leaving the peels on.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Make the dipping sauce
- Mix the sliced bird's eye chili with soy sauce.
- Stap 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.
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