Claypot bakuteh (pork ribs in herbal soup)
Sipping in hot herbal soup especially on rainy days is a relish. Those pork ribs were simmered in a pot of herbal soup for nearly an hour to tenderize, soaking up that herbal tang.
Some of you love to dip ribs into a mix of light soy and bird eye chili before having a mouthful bite. In my case, I won’t be able to practice self-control ( actually happens each and every time when good food is right under my nose) and personally find it really difficult to resist bowls and BOWLS of fragrant white rice to complement this flavorsome soup!
Claypot bakuteh (pork ribs in herbal soup) RecipePrint This
- Pork rib 350g
- Half can of Button Mushroom
- 2 Shiitake Mushroom (soak before use) sliced thinly
- 5 pcs of can Pacific Clams (Chile) keep 2 tablespoon of it’s liquid to add into soup later.
- 4 slice of crispy beancurd stick
- 6 beancurd puff (halved)
- 1 fried dough (cut into half inch thick)
- Fresh lettuce
- 8 cloves of garlic
- 1 sachet of ready pack bakuteh herbs and spices
- sesame oil
Heat some sesame oil in pot using medium heat
Brown garlic cloves and shiitake mushroom for 3 minutes. Add in porkribs and continue browning for another 3 minutes.
Pour in 650ml water and bring to boil. Place in the bakuteh herbs and spices sachet. Boil for another 5 minutes.
Turn heat down to low , cover pot and simmer for 40 minutes. Turn off heat
Then add in button mushroom, beancurd sticks and puff, lettuce and pacific clams and it’s liquid into soup. Cover pot let those ingredients you just added, to sweat for 1 minute.
Serve hot with rice, fried dough,minced garlic, birdeye chillies and darksoy sauce.
*optional : You may add in dark soy sauce into soup according to preference. (Dark soup version of bakuteh)