Keto Bak Kut Teh
Dive into the rich, aromatic flavors of Keto Bak Kut Teh, a low-carb twist on the traditional Malaysian-Singaporean herbal pork rib soup. This keto-friendly recipe pairs tender pork ribs with a fragrant medley of warming spices like star anise, cinnamon, cloves, fennel seeds, and black peppercorns, slow-simmered to perfection. Enhanced with garlic, earthy shiitake mushrooms, and a splash of low-sodium soy sauce, this comforting broth is both nourishing and full of bold umami flavors. Served with crisp fresh lettuce for wrapping and a garnish of coriander, this dish stays true to its keto roots while offering a satisfying, wholesome meal. Perfect for cozy evenings, this easy-to-make recipe comes together in just under two hours and serves four, making it a hearty choice for family-style dining or meal prep. Whether you're embracing a ketogenic lifestyle or simply seeking wholesome comfort food, Keto Bak Kut Teh is the perfect fusion of health and heritage.
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Recipe Information
Ingredients
- 1 kg Pork ribs
- 2 liters Water
- 6 cloves Garlic
- 2 Star anise
- 1 Cinnamon stick
- 5 Cloves
- 1 tsp Fennel seeds
- 1 tbsp Black peppercorns
- 3 tbsp Soy sauce (low sodium)
- 1 tsp Salt
- 0.5 tsp White pepper
- 5 g Fresh coriander
- 100 g Fresh lettuce
- 150 g Mushrooms (shiitake or button)
Instructions
Rinse the pork ribs under cold water to clean off any bone fragments. Drain and set aside.
In a large pot, bring 2 liters of water to a boil. Add the pork ribs and allow to boil for 5 minutes. This step helps to remove impurities. Drain the ribs and discard the water.
Peel the garlic cloves and slightly crush each one using the flat side of a knife.
In a spice bag, or with a piece of cheesecloth, add star anise, cinnamon stick, cloves, fennel seeds, and black peppercorns. Tie securely.
In a clean large pot, add the blanched pork ribs, spice bag, crushed garlic, and 2 liters of fresh water.
Bring to a boil over high heat. Once boiling, lower the heat to medium-low and simmer gently for about 60 minutes, uncovered. This allows the flavors to develop.
Add soy sauce, salt, and white pepper to the pot. Adjust the seasoning to your taste.
Slice the mushrooms and add them to the soup. Let stew for another 20 minutes.
Before serving, remove the spice bag. Taste for seasoning, adjusting if necessary.
Serve the Bak Kut Teh hot, garnished with fresh coriander leaves, and a side of fresh lettuce for wrapping, keeping the soup keto-friendly.
Nutrition Facts
Calories |
3160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.7 g | 306% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 4.7 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 3981 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
