Singapore · Pork · No. 369
Bak Kut Teh (Peppery Pork Rib Soup)
Singaporean dinner for one, on the table in 83 minutes. About 630 kcal and 39 g protein.
Per portion
630kcal
39 gProtein
10 gCarbs
47 gFat
Calories from protein 25%, carbs 6%, fat 69%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Toast the peppercorns, star anise and cinnamon in a dry pot over medium heat for 1 minute until fragrant.
- 2
Add the stock, garlic, pork ribs and both soy sauces.
- 3
Bring to a simmer, cover, and cook gently for 60–75 minutes until the pork is very tender, skimming occasionally and topping up with water if needed.
- 4
Taste and adjust the seasoning, then scatter with spring onion and coriander to serve.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/bak-kut-teh-peppery-pork-rib-soup/
