Pork Spare Rib Soup (Bah Kut Teh)
Cuisine of Malaysia Bah kut teh (literally, "spare rib tea") is a Hokkien specialty. It is an exotic herbal soup spiced with plenty of aromatic spices including star anise, cinnamon, cloves and lots of garlic. It is often served with Chinese doughnuts and goes well with white rice. It usually comes with a small serve of cut red chillies in dark soy sauce or
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Soak dried shitake mushrooms in 240 ml boiling water to reconstitute. Slice into strips when soft; reserve liquid for cooking.
- 02
In a stockpot, cover spareribs with cold water, then parboil ribs until froth rises to the surface.
- 03
Drain, briefly rinse spareribs under cold running water, and drain again.
- 04
In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat).
- 05
Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string, and add to the pan.
- 06
Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender (about 45–60 minutes); occasionally skim off fat from the surface.
- 07
When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Fuyong127; view original image record .
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