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[ Pork Rib
'Pork
Bone' Tea ]
INGREDIENTS
for Bak Kut Teh :
- 1½
lb country-style pork spareribs, cut into 2-inch pieces
-
1 whole bulb garlic, unpeeled, slightly crushed
-
2-inch ginseng root, peeled, slightly crushed
-
3 cinnamon sticks
- 5 star anise
-
1 tbsp white peppercorns
-
1 tbsp
black peppercorns
- 2 tsp sugar
-
1 tbsp dark soy sauce
-
6 dried shitake mushrooms
-
6 shallots, finely sliced and fried golden brown
[optional]
-
salt and pepper
Cook's Note : Clay-pot dishes are the Oriental version of the
American casserole. The main difference is that it is cooked on top of the
stove; rather than in the oven. Food cooked in a clay pot has maximum flavor,
enormous nutritional value and is visually appetizing - the dish can go straight
from the oven to the dinner table. The design of the clay-pot assures good
retention of heat and keeps food hot much longer.
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To Prepare Bak Kut Teh :
- Soak dried shitake mushrooms in 1 cup of boiling water to reconstitute,
when
soft
slice into
strips; reserve liquid for cooking
- In a stockpot, cover spareribs with
cold water, parboil ribs
until froth rises to the surface
- Drain, briefly rinse spareribs
under cold
running water
and
drain
again
- In a
clay pot
[no preheating] add
the parboiled spare ribs, garlic bulb, ginseng root, shitake
mushrooms, reserved [shitake] liquid and
additional water
[to cover the meat],
and season with salt and pepper
-
Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie
with string and add to the clay pot
-
Gradually
bring
to
a
boil,
then
cover
and
reduce
heat
to
simmer
until
pork
is
very
tender,
about
45
mins
to
1
hr;
occasionally
skim
off
fat
from
the
surface
-
When the meat is almost falling off the bones, discard spice bag,
add dark soy sauce and sugar
-
Garnish with fried shallots, serve hot with
steamed rice
or
Chinese
crullers
[a
light
fried
dough
bread].
Serve
with
Special
chili
dipping
sauce (see below)
or
chili dipping sauce!
To Make
Special
Chili
Dipping
Sauce
:
-
1
kaffir
lime
or
key
lime,
juiced
-
2
tsp
sugar
-
1
tsp
salt
-
3-4
tbsp
hot
chili
sauce
3
cloves
garlic
½-inch
ginger
Using
a
mortar
&
pestle
or
blender
grind
garlic
and
ginger
to
a
fine
paste
Add
to
hot
chili
sauce
and
mix
well
with
lime
juice,
sugar
and
salt
to
taste
Serve
chili
sauce
in
individual
condiment
dishes
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