Ingredients:
- 4 pcs Pork Ribs
For The Herbal Broth:
- 10 pcs Tangshen Root
- 10-20g Fragrant Solomonseal Rhizome
- 1 pc Barbary Wolfberry Fruit
- 3 pcs Red Dates
- 1 pc Adhesive Rehmania Root
- Garlic bulb
- Pepper
- Star anise
- Fennel Seeds
- Clove
- Cinnamon
For The Sauces:
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 0.5 tbsp Dark soy sauce
- 1 Pinch of Salt
- A Dash of White pepper
Optional Dressings:
- Iceberg lettuce
- 4 pcs Tofu Puffs
- 2 pcs Deep-fried Ring Roll
- Enoki Mushroom
Steps:
- Put herbs and aromatics in a filter bag and sealed.
- In a pot of boiling water, add some ginger slices. Add in the pork. Boil for about 5 minutes. Discard ginger and water.
- In a pot of water, add herbs and aromatics. Set cooking mode to “Soup” on KITH Low-Sugar Rice Cooker – LRC-1L-BK. Allow it to boil for 2 hours then change cooking mode to “Slow Cook”. Then, add in pork ribs, let it cook for 20 minutes. Stir in soy sauce, dark soy sauce, oyster sauce, salt and pepper, change cooking mode to “Warm”. Let it simmer for about 10 minutes.
- Remove aromatics and herbs. Blanch tofu puffs and enoki mushroom in hot water before adding them into the bak kut teh broth. Top with fresh lettuce.
