Bak Kut Teh (Pork Ribs Tea

• Meat

  • 2 lbs Baby back ribs or pork, ribs

• Produce

  • 3 slices Angelica sinensis
  • 1 packet Bak kut teh herbs
  • 12 Chinese mushrooms
  • 1 Garlic, bulb
  • 1/4 cup Goji berries

• Refrigerated

  • 24 pieces Tofu skin knots

• Condiments

  • 2 tbsp Soy sauce, dark

• Baking & Spices

  • 1 piece Rock sugar, small
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

• Bread & Baked Goods

  • 12 Tofu puffs, small half cut

• Liquids

  • 10 cups Water

Found on rotinrice.com

Description

Directions

• Bring water in a large pot to a boil.
• Place all bak kut teh herbs, except for spice sachet, Solomon’s seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.
• When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.
• Heat canola oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.
• Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.
• Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.
• Discard muslin filter bag and spice sachet.
• Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.

Nutrition