11:26 AM 1/12/98

Bak Ku Teh


3 servings

Pork Rib Tea Soup (Chinese - Hokkien)

1 pound pork sparerib, have the butcher chop them into 1 1/2" pieces across the bone
5 cloves garlic, peeled
2 1/2 quarts water
3 sticks cinnamon
5 whole star anise, or broken pieces = to 5 stars
1 tablespoon white peppercorns
1 tablespoon black peppercorns
2 teaspoons sugar
2 teaspoons salt
1 tablespoon dark soy sauce, or to taste
2 tablespoons Crisp Shallot Flakes
soy sauce, with thinly sliced red chiles, for dipping
steamed white rice
2 Chinese crullers, sliced diagonally



Place the sparerib pieces in a large pot and add enuf cold water to cover them. Parboil until scum rises to the surface. Drain and rinse the meat w/ cold H2O and return it to the pot. Add the garlic, & 2 1/2 qt of H2). Wrap the cinnamon, star anise, and peppercorns in cheesecloth (NOTE: Be sure to do that!). Bring the H2O to a boil, reduce the heat, & simmer uncovered for 1 hr. or until the meat shrinks from the bones. Skim the excess oil from the surface & discard. Remove the spice bag. Season the soup with salt, sugar, & dark soy sauce to taste. Sserve with 3-4 sparerib pieces per serving. Scatter 1 t. of Crisp Shallot Flakes over each serving. Dip the ribs into soy sauce with chiles & eat them with steam rice. Dumk the cruller slices into the broth & enjoy



Nutrition Facts
Amount Per Serving: Calories 440 - Calories from Fat 281
Percent Total Calories From: Fat 64%, Protein 28%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 31g, Saturated Fat 11g, Cholesterol 119mg, Sodium 2259mg, Total Carbohydrate 9g, Dietary Fiber 2g, Sugars 0g, Protein 31g, Vitamin A 32 units, Vitamin C 2 units, Calcium 0 units, Iron 6 units 

Prep: 0:00 Cook: 0:01 Stand: 0:00 Total: 0:01 





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