Photo: recipeland.com

Bak Ku Teh (Pork Rib Tea Soup)

Yields:	4 servings
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	Preparation	45 minutes
	Cooking	45 minutes
	Ready In	90 minutes

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Ingredients

1	pound	pork ribs	back ribs, chopped into 2-inch lengths
1	large	garlic clove	crushed
6	cups	water
1	each	cinnamon stick
3	each	star anise	whole
1	teaspoon	white peppercorns	whole
1 1/2	teaspoons	sugar
3	teaspoons	salt
3	tablespoons	soy sauce, dark	or to taste

Garnishes
2	tablespoons	shallots	crisp fried flakes
1	x	soy sauce
1	x	red chili peppers	thinly sliced, for dipping
2	each	chinese crullers	sliced (optional)
1	x	rice	steamed, white

Directions

1. Combine the pork, garlic, and water in a large saucepan; bring to a boil and cook for 5 minutes. Skim and discard the scum from the surface. Add the cinnamon, star anise, peppercorns, sugar, salt, and soy sauce. Reduce the heat to low and simmer until the pork is tender, about 45 minutes. Discard the excess fat from the soup before serving.

2. Serve the soup in deep bowls with 3 to 4 rib pieces per serving and shallot flakes scattered over the top. Combine soy sauce and chiles to taste in small bowls as a dipping sauce for the ribs.

Serve with cruller slices for dunking into the broth, and a bowl of rice on the side.

Makes 4 to 6 servings.

CRISP FRIED SHALLOT AND GARLIC FLAKES:

Cut 8 shallots or garlic cloves crosswise into 1/8-inch-thick slices; you should have 3/4 cup of slices. The slices must all be of equal thickness to assure even cooking. Heat 2 cups of vegetable oil to 300F in a preheated wok, saucepan, or skillet. Add the slices and fry slowly for 3 to 5 minutes or until golden brown and crisp. They should be completely dry with no remaining moisture. Remove with a fine strainer and drain on paper towels. When cool, store in an airtight container. The flakes will keep for several weeks. Makes about 1/2 cup.

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Recipe Bite

Comfort Food

by Mark R. Vogel

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Member Review

Spiced Lentil Soup

I've had allspice in my chicken lentil stew before so I was pretty sure our family would like this one. We have all been suprised at how wonderful allspice tastes in a recipe like this and my kids said this even outranked the original recipe that my Mom's boyfriend had made. I would also rate this as fairly easy for home made soup. We make things "from scratch" a lot so I like things that I can make easily. We doubled the recipe and fought over the leftovers.

Reviewed by Prvb31Mom