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Pork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore. The name “Bah Kut Teh” translates to “meat bone tea” in Hokkien, which accurately describes the dish. It’s made by simmering pork ribs and a variety of herbs and spices until the meat is tender and the soup is rich and aromatic.
Traditionally, Bah Kut Teh is served with steamed rice or Chinese dough fritters (youtiao) on the side. Enjoy this comforting and aromatic soup!
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Here is a basic recipe for Pork Spare Rib Soup (Bah Kut Teh):
Pork Spare Rib Soup (Bah Kut Teh)
Course: Main, SoupsCuisine: AsianDifficulty: MediumPork Spare Rib Soup, also known as Bah Kut Teh, is a popular and flavorful Chinese soup that originated from the Hokkien and Teochew communities in Malaysia and Singapore.
Ingredients
- For the soup base:
1.5-2 pounds (700-900g) of pork spare ribs, cut into bite-sized pieces
1-2 whole garlic bulbs, with cloves separated and peeled
5-6 dried shiitake mushrooms, soaked and sliced (you can use fresh mushrooms as well)
2-3 pieces of dried cuttlefish or squid (optional)
2-3 stalks of fresh cilantro or coriander, chopped (for garnish)
1-2 liters of water (adjust to your desired soup thickness)
Salt and white pepper to taste
- For the spice mix:
5-6 cloves
5-6 whole black peppercorns
2-3 star anise pods
2-3 bay leaves
2-3 cinnamon sticks
2-3 dried red chilies (adjust to your desired spice level)
1-2 tablespoons of oyster sauce
1-2 tablespoons of soy sauce
1-2 tablespoons of dark soy sauce
1-2 teaspoons of sugar (optional, to balance flavors)
Directions
- Heat a large pot or Dutch oven over medium-high heat. Add the garlic cloves and dried chilies. Dry-fry them until fragrant, taking care not to burn them.
- Add the pork spare ribs to the pot and sear them until they turn brown on all sides.
- Add the spice mix (cloves, black peppercorns, star anise, bay leaves, and cinnamon sticks) to the pot and stir-fry for a minute or two until they release their aromas.
- Pour in the water, dried mushrooms, and dried cuttlefish or squid (if using). Bring the mixture to a boil.
- Reduce the heat to a simmer and let the soup cook for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Skim off any impurities that rise to the surface during cooking.
- Season the soup with oyster sauce, soy sauce, dark soy sauce, and sugar. Adjust the seasoning according to your taste preferences. You can also add salt and white pepper to taste.
- Serve the Pork Spare Rib Soup hot, garnished with fresh cilantro or coriander.
Other SOUP recipes may be found HERE.
IMAGE SOURCE: Fuyong127, CC BY-SA 4.0, via Wikimedia Commons
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