Meaty Pork Ribs Chinese Herbal Soup aka Klang Bak Kut Teh

Hi everyone, greetings from the overgrown and overaged piggy once again (aka the wild boar ). Last Sunday, I did not go to ' search ' (err I mean church, for I have a missing front tooth and can't pronounce that word properly hehehe) for this old boar has been very naughty the past week. So for want of better things to do in the next 2 hours I decided to look around the fridge and pantry in our humble sty.

To my utmost delight, I found lots of meat (sacrificed perhaps slaughtered from my other distant fellow species may they rest in heavenly sty) , meaty pork ribs, lovely uncut strips of pork belly complete with skin and also some Chinese coriander sprigs. I remembered my other half mentioning about a blogger friend Sonia I think that?s her name giving us some Klang Original Bak Kut Teh. (Chinese Herbal Porkribs Soup Mix from Klang)

So today, I will share with you all how I prepared this for the Sunday?s evening dish. I used up the ½ kg of meaty pork ribs and this was my favorite cut as it came with some parts of white cartilage bone and not the type which is the full hard bone. And being my lucky day too the pork belly was also another one of my favourite type as it is not too fatty and has a good strip of skin still attached to the cut strip.

I went hunting around the kitchen and was lucky to find enough garlic to get started which is an absolute must have, 2 whole cloves of garlics (which is about 20 little pips altogether) You need to chop up 1 clove finely and add to about 3 tablespoon of cooking oil and lightly fry over low heat for 2 minutes. When you smell the lovely garlic emanating from the wok quickly put in the pieces of pork ribs and fry for about 10 minutes as this helps to prevent the meat from separating from the bones during cooking. Do the same for the whole uncut strp of belly pork and just as the meat changes colour (still uncook) its time to stop.

Meanwhile in another medium sized pot bring to a rolling boil and add one cube of Maggi chicken seasoning, one heap teaspoon of table salt and 5 tablespoon of oyster sauce and one teaspoon of thick black soy sauce.and a teaspoon of crushed pepper corn.. Once it starts to boil furiously you transfer into a claypot and should lower to a very gentle fire so that it simmers. This is the time to add the Bak Kut The satchet and simmer for 15 minutes, when you get the sweet herbal flavours filling  the kitchen it is now time to add in the pork ribs and the entire strip of belly cut. The tip is to cook the belly strip without cutting as somehow the meat texture seems better in my opinion and cut only when ready to serve. You need to simmer for a full one and a half hours or more at least to cook the meat with the fragrance penetrating deep into the meat. Tip number 2 is to ONLY simmer and not boil as this helps to make the soup as clear as possible and not too murky. I do not like soup which looks like mud water even though I am a wild boar oink oink oink......

Here are the ingredients :

my prized dish..... :)

crullers...best with this dish

Tata, till the next time wok with the boar !

*         *         *