Bak Kut Teh (Pork Rib Soup)
Keto Bak Kut Teh (Pork Rib Soup)
600g pork ribs cut into pieces
150g boneless lean pork
10 cups (2.5 liters) pork stock
2 Tablespoons coconut aminos or soy sauce
1 teaspoon salt
1 teaspoon Sukrin 1 sugar substitute
Fresh Chinese parsley (coriander cilantro leaves) to garnish
2 teaspoons of oil
1 cinnamon stick
4 cloves whole
1 pod star anise
1 teaspoon black peppercorns
1 Tablespoon Chinese wolfberries (kei chee)
square of cheesecloth and some twine
Place spice mix into the center of a square of cheesecloth. Tie ends with twine. Reserve
Heat 2 teaspoons of oil in a large stock pot on medium heat. Brown ribs and lean pork until they are lightly brown on both sides.
Add pork stock, spices and bring to a boil. Use a spatula to scrape any brown bits off the bottom of the pan.
Reduce heat to low and cover. Let simmer for 30 minutes
Add coconut aminos, salt and sugar substitute. Simmer for another 45 minutes or until pork is fork tender.
Remove lean pork and shred into small pieces. Remove spice packet. Strain stock into 6 bowls. Distribute ribs and lean meat evenly into bowls. Garnish with Chinese parsley..
You can buy cheesecloth at Phoon Huat in Singapore.
Calories 321, Fat 22 grams, Protein 30 grams, Carbs 3 grams, Fiber 0 grams