Bak Kut Teh (Pork Ribs Soup)

Categories: PORK

Ingredients

• 1 kilo pork neck
• 2 pieces star anise
• 2 pieces cinnamon bark
• 3 tablespoons dark or sweet soy sauce
• 6 cups water
• 1 head garlic
• 1/2 tablespoon freshly ground pepper
• For the dipping sauce
• 5 pieces bird’s eye chili (siling labuyo), deveined, seeded, and sliced
• 2 tablespoons dark or sweet soy sauce

Directions

1. Place pork, star anise, cinnamon, soy sauce, water, garlic, and ground pepper in a pot with a tight-fitting lid.

2. Put pot in a wok or larger pot filled with water almost half the height of the smaller pot.

3. Turn on heat to medium and bring water to a slow simmer. Replenish water if the level goes below half the height of the smaller pot. Simmer for 3 to 4 hours or until the meat almost falls off the bone.

4. Make the dipping sauce: Mix chili pepper and soy sauce.

5. Serve in bowls as soup or with rice, with the dipping sauce on the side.

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