Singapore Style Bak Kut Teh

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 2 hours 15 minutes

配料

1 whole rack of spare ribs, cut into 5cm (2 inch) pieces

750g (1 lb.) pork belly, cut into bite sized pieces, skin removed

3 tbsp white peppercorns

2 tsp black peppercorns

3 star anise

1 x 7.5cm (3 inch) cinnamon or cassia stick

15 cloves garlic, lightly crushed

5 dried shitake mushrooms, quartered

225g (1/2 lb.) tofu puffs (see page 00)

2 tbsp light soy sauce

2 tbsp fish sauce (or to taste)

FOR THE DIPPING SAUCE (Optional)

Red bird’s eye chillies, finely chopped

Light soy sauce

步骤

Coarsely grind the black and white peppercorns in a pestle and mortar or spice grinder. Place the ground pepper on top of a clean moulin with the star anise and cinnamon and tie it really tightly so that the spices can’t escape. Set aside.

Cover the pork ribs and pork belly in a large saucepan with water and bring to a boil over high heat. After 10 minutes of boiling, strain the pork into a colander and wash off any blood or impurities.

Wipe the pot clean and return the pork with 2 1/2 litres (10 cups) water to the pot and place over high heat. Bring to a simmer and reduce the heat some to simmer lightly for 10 minutes. Scoop off any foam that rises to the top.

Place the spices in the pot along with the garlic and simmer lightly , covered for 30 minutes. Then stir in the dried shitake mushrooms and tofu puffs and continue simmering, covered for about 30 to 45 more minutes or until the pork is really tender.

Add the soy sauce and fish sauce. I suggest adding these to taste. Divide between 4 soup bowls. If you want to eat this hakken style, be sure to serve it with lots of white rice and chilli soy sauce.

To make the chilli soy sauce, simply pour some light soy sauce into 4 small dipping bowls and add finely chopped red chillies to taste to each.

营养

• 每份大小: 1
• 卡路里: 354
• 总脂肪: 22 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 10 g
• 反式脂肪: 0 g
• 胆固醇: 73 mg
• 钠: 1948 mg
• 总碳水化合物: 22 g
• 膳食纤维: 3 g
• 总糖: 10 g
• 蛋白质: 19 g