4 Serves
86 Mins
Blanch the pork ribs in boiling water for 5 minutes to remove impurities, then drain and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
128 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
312 mg / 1,250 mgPotassium
595 mg / 4,700 mgSodium
1068 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
5 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
In a large stockpot, combine the blanched pork ribs, whole garlic cloves, and the Bak Kut Teh spice sachet with water.
Bring the pot to a boil, then reduce the heat to low and simmer for 60 minutes until the meat is tender.
Season the broth with soy sauce, salt, and black pepper to taste before serving hot.
30
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g38
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Malaysian
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