Macro-friendly Bak Kut Teh for Meal Prep
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.
Servings: 7
Ingredients
- 1.5 lbs pork ribs
- 1 lb pork shoulder
- 600 g firm tofu
- 2 tbsp whole white peppercorns
- 5 star anise pods
- 2 sticks of cinnamon
- 1 head of garlic peeled
- 2 tsp salt or to taste
Instructions
- 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.
- Meanwhile, cut the tofu into smaller pieces. Peel the garlic cloves, and tie them in a cheesecloth together with the spices and peppercorns.
- Add tofu and the cheesecloth to the pot with the pork. Cover with water, salt conservatively, and bring to a boil.
- 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.
- In the meantime, cook rice and vegetables.
- After 1.5 hours of simmering time, taste and adjust the broth for seasoning, and see if the pork is tender. Serve hot.