Paleo Bak Kut Teh
Indulge in the comforting warmth of Paleo Bak Kut Teh, a wholesome and aromatic spin on the traditional Malaysian-Singaporean herbal soup. This paleo-friendly version features tender pork ribs simmered in a flavorful broth infused with garlic, ginger, star anise, cinnamon, and black peppercorns, creating a dish that's brimming with natural goodness. Enhanced with coconut aminos and fish sauce for a savory depth, this recipe perfectly balances hearty proteins, nutrient-rich bok choy, and earthy white button mushrooms. Ready in just over two hours, this slow-simmered delight is gluten-free, soy-free, and packed with bold, fragrant flavors. Served steaming hot and garnished with fresh scallions and cilantro, this soul-soothing soup is perfect for clean-eating enthusiasts looking to savor a classic with a health-conscious twist.
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Recipe Information
Ingredients
- 2 pounds pork ribs
- 10 garlic cloves
- 1 large onion
- 3 star anise
- 1 cinnamon stick
- 5 whole cloves
- 1 tablespoon black peppercorns
- 2 inches ginger
- 8 cups water
- 0.25 cup coconut aminos
- 2 tablespoons fish sauce
- 8 ounces white button mushrooms
- 2 heads bok choy
- 0.5 cup chopped scallions
- 0.25 cup fresh cilantro
Instructions
Start by rinsing the pork ribs under cold water to remove any excess blood and impurities. Pat them dry with paper towels.
Peel the garlic cloves and slice the ginger into thin rounds. Set aside.
In a large pot, add the pork ribs and cover them with water. Bring to a boil over high heat, and then reduce the heat to medium. Allow the pork to parboil for about 5 minutes. This helps to further remove impurities.
Drain the pork and rinse the pot. Add the parboiled pork ribs back into the pot along with 8 cups of fresh water.
Add the peeled garlic, sliced ginger, whole onion, star anise, cinnamon stick, whole cloves, and black peppercorns into the pot.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 hours, or until the pork ribs are tender.
While the soup is simmering, clean and slice the white button mushrooms, and separate the bok choy leaves.
After 1.5 hours of simmering, remove the whole onion from the soup. Add the coconut aminos and fish sauce, gently stirring to combine.
Add the sliced mushrooms into the pot and cook for an additional 10 minutes.
In the final 5 minutes of cooking, add the bok choy and let it soften slightly.
Adjust the seasoning if necessary, adding a bit more fish sauce or coconut aminos to taste.
Ladle the Bak Kut Teh into bowls, making sure to include both ribs and broth. Garnish with chopped scallions and freshly chopped cilantro.
Serve hot and enjoy your Paleo Bak Kut Teh!
Nutrition Facts
Calories |
3074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 28.8 g | ||
| Protein | 208.1 g | 416% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 999 mg | 77% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 5180 mg | 110% | |
*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.
