* 1.5lbs pork ribs * 1lb pork shoulder * 600g firm tofu * 2 tbsp whole white peppercorns * 5 star anise pods * 2 sticks of cinnamon * Cloves from one head of garlic, peeled * 2 tsp salt, or to taste
**Instructions**
1. Pre-blanche the pork by covering with cold water and bringing it to a simmer. Wash the scum off of the pork, and return it to a cleaned pot. 2. Meanwhile, cut the tofu into smaller pieces. Peel the garlic cloves, and tie them in a cheesecloth together with the spices and peppercorns. 3. Add tofu and the cheesecloth to the pot with the pork. Cover with water, salt conservatively, and bring to a boil. 4. Put the pot into the vacuum cooker. Bring the pot out and boil again after 30 minutes, and return it to the vacuum cooker for 1 hour. 5. In the meantime, cook rice and vegetables. 6. After 1.5 hours of simmering time, taste and adjust the broth for seasoning, and see if the pork is tender. Serve hot.
1 Comment
Using a vacuum cooker and some ingredient substitutions, I turn a traditional recipe into an easy, high-protein soup with a lot of peppery punch.
Full recipe: [https://servedwithrice.com/bak-kut-teh/](https://servedwithrice.com/bak-kut-teh/)
**Ingredients (served 7):**
* 1.5lbs pork ribs
* 1lb pork shoulder
* 600g firm tofu
* 2 tbsp whole white peppercorns
* 5 star anise pods
* 2 sticks of cinnamon
* Cloves from one head of garlic, peeled
* 2 tsp salt, or to taste
**Instructions**
1. Pre-blanche the pork by covering with cold water and bringing it to a simmer. Wash the scum off of the pork, and return it to a cleaned pot.
2. Meanwhile, cut the tofu into smaller pieces. Peel the garlic cloves, and tie them in a cheesecloth together with the spices and peppercorns.
3. Add tofu and the cheesecloth to the pot with the pork. Cover with water, salt conservatively, and bring to a boil.
4. Put the pot into the vacuum cooker. Bring the pot out and boil again after 30 minutes, and return it to the vacuum cooker for 1 hour.
5. In the meantime, cook rice and vegetables.
6. After 1.5 hours of simmering time, taste and adjust the broth for seasoning, and see if the pork is tender. Serve hot.
Cheers!