Bak Kut Teh (Chinese Soup)
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Serves/Makes: 4
Ready in: > 2 hrs
- 1 1/2 pound pork spare rib or belly pork, chopped into small pieces
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons lard
- 1 tablespoon caster sugar
- 2 cloves garlic, crushed
- 1 teaspoon preserved brown soya beans, crushed
- 1 star anise
- 1 piece cinnamon bark
- 1 teaspoon black peppercorns
- 1 teaspoon Szechuan peppercorns
- 1 teaspoon salt
- 1 chicken bouillon cube
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- 3 pints boiling water
- light soy sauce to taste
Marinate meat in pepper and salt for half an hour. Heat pan until very hot, add two tablespoons of lard and fry meat until well-browned. Remove to dish. In a clean pan, heat remaining 1 tablespoon lard and caramelize sugar until light brown. Add the garlic and soya beans, stir-fry for half a minute, then add the fried meat and everything else except the light soy. Boil rapidly for ten minutes, then reduce the heat and simmer for two hours until the meat is falling-apart tender. Remove excess oil from surface before serving, and add light soy to taste.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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