Bak Kuh Teh Recipe

Name: Hat Yais Bak Kuh Teh Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.5 kg Pork ribs; 200 g Shiitake mushrooms; 150 g Enoki mushrooms; 100 g Chinese celery; 6 pcs Garlic cloves; 5 slices Ginger (sliced); 4 tbs Soy sauce; 2 tbs Sesame oil; 2 liters Water; to taste Salt; to taste White pepper

Inspired by Hat Yai

Time1h 30m

Serves4

rich pork ribs soup with shiitake & enoki mushrooms, chinese celery

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Ingredients

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Main Ingredients

3 1/3 lb (1.5 kg) Pork ribs

7.05 oz (200 g) Shiitake mushrooms

5.29 oz (150 g) Enoki mushrooms

3 1/2 oz (100 g) Chinese celery

6 pcs Garlic cloves

5 slices Ginger (sliced)

4 tbs Aged soy sauce

2 tbs Toasted sesame oil

8.45 cup (2 liters) Water

to taste Celtic sea salt

to taste White pepper

Method

Cooking Instructions

Prepare the Ingredients

Clean the pork ribs under running water and pat dry. Slice the shiitake mushrooms and trim the enoki mushrooms. Chop the Chinese celery into 2-inch pieces. Mince the garlic cloves.

Sauté Aromatics

In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant (about 1-2 minutes).

Brown the Pork Ribs

Add the pork ribs to the pot and brown them on all sides for about 5-7 minutes.

Add Liquids and Seasoning

Pour in the water and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer. Season with salt and white pepper to taste.

Simmer the Soup

Cover the pot and let the soup simmer for about 1 hour, until the pork is tender.

Add Mushrooms and Celery

Stir in the shiitake mushrooms, enoki mushrooms, and Chinese celery. Continue to simmer for an additional 10-15 minutes.

Serve

Taste the soup and adjust seasoning if necessary. Serve hot, garnished with additional celery leaves if desired.