Bak Kut Teh (Pork Ribs Herbal Soup) 肉骨茶

Main Ingredients:
1.5 kg pork ribs, cut into pieces

Supporting Ingredients:
1 packet bak kut teh spice mix
4 bulbs garlic, lightly crushed with skin on
30 g ginger, lightly smashed
4 liters water

Marinade Ingredients:
2 tsp salt
1½ tsp chicken stock powder
1½ tsp caster sugar
½ tsp white pepper powder
2 tbsp cooking wine
3 tbsp corn starch

Seasoning Ingredients:
2 tbsp soy sauce
2 tsp salt
1 tsp sugar
White pepper powder, to taste

Preparation:

1. Wash and drain the pork ribs. Marinate with all the marinade ingredients for at least 30 minutes.
2. Blanch the ribs in boiling water to remove impurities, skim off the foam, then drain and set aside.

Cooking Steps:

1. Select “Cooker” mode, set temperature and time at 240°C; 1 hour and 10 minutes. Place bak kut teh spice packet and water into the inner pot, start cooking and bring to a boil for approx. 10 minutes.

2. Adjust the temperature to 105°C, continue cooking for 1 hour, with the glass lid covered, until the herbal broth is rich and aromatic.

3. Add pork ribs, garlic, and ginger. Select “Cooker” mode, set temperature and time at 130°C, 45 minutes, continue cooking with the glass lid covered, until the ribs are tender.

4. Add seasoning ingredients, taste and adjust according to preference.

5. Transfer into a serving bowl and enjoy while hot.

 

主要材料：
1.5 公斤 排骨；切块

辅助材料：
1 包 肉骨茶料包
4 颗 蒜头；带皮轻拍
30 克 姜；拍扁
4公升 清水

腌制材料：
2 茶匙 盐
1½ 茶匙 鸡精粉
1½ 茶匙 细砂糖
½ 茶匙 白胡椒粉
2 汤匙 料酒
3 汤匙 玉米粉

调味料：
2 汤匙 酱油
2 茶匙 盐
1茶匙 糖
适量 胡椒粉

事前准备：
1. 将排骨洗净沥干，与所有腌制材料混合均匀，腌制至少 30 分钟。
2. 将排骨以热水汆烫撇去浮沫，捞出沥干，备用。

做法：
1. 选择“Cooker” 模式，设定温度和时间为240°C; 1小时 10分钟。将肉骨茶料包和水放入内锅中，开始烹煮至沸腾约10分钟。

2. 调整温度至105°C，然后盖上玻璃盖继续烹煮一小时，让药汤浓郁。

3. 加入排骨、蒜头和姜块。选择“Cooker” 模式，设定温度和时间为130°C; 45分钟，盖上玻璃盖继续烹煮至排骨软嫩。

4. 加入调味料试味，可依据个人喜好自行调味。

5. 将肉骨茶盛入碗中，趁热享用。