Low Fat Bak Kut Teh

Experience the comforting warmth of Low Fat Bak Kut Teh, a healthier twist on the classic Malaysian-Singaporean herbal soup. This dish boasts a rich, fragrant broth infused with aromatic spices like cinnamon, star anise, fennel, and cloves, without the heavy oils typically found in traditional recipes. Lean pork loin serves as the protein-packed centerpiece, complemented by savory shiitake mushrooms and tender bok choy for a balanced and hearty meal. Perfect for those seeking a lighter option, this recipe uses reduced-sodium soy sauce and skips fatty cuts of pork, without sacrificing authentic flavor. Ready in just over 90 minutes, this nutritious one-pot wonder is the ultimate comfort food for chilly evenings. Serve it steaming hot, garnished with fresh spring onions for a boost of vibrant color and taste.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams lean pork loin, cut into large chunks
• 5 garlic cloves, whole
• 1 tablespoon black peppercorns
• 1 tablespoon white peppercorns
• 1 cinnamon stick
• 3 star anise
• 5 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon sage leaves, dried
• 3 tablespoons soy sauce, reduced-sodium
• 5 slices fresh ginger, sliced
• 100 grams shiitake mushrooms, fresh or rehydrated, sliced
• 200 grams bok choy, cut into quarters
• 2 liters water
• 1 teaspoon salt, to taste
• 2 spring onions, chopped (optional for garnish)

Directions

Step 1

Rinse the pork loin under cold water and then place it in a pot of boiling water. Blanch it for about 5 minutes to remove impurities and any excess fat, then drain and set aside.

Step 2

In a large pot, bring 2 liters of water to a boil. Add the blanched pork loin.

Step 3

Wrap the garlic, black and white peppercorns, cinnamon stick, star anise, cloves, fennel seeds, and dried sage leaves in a piece of cheesecloth and tie it securely with a kitchen string to form a spice pouch. Add this to the pot.

Step 4

Pour in the soy sauce and add the ginger slices to the pot. Reduce the heat to a simmer and let it cook uncovered for 60 minutes, skimming off any foam or fat that rises to the surface.

Step 5

After an hour, remove the spice pouch. Add the shiitake mushrooms and bok choy to the pot and simmer for another 15-20 minutes or until the vegetables are tender.

Step 6

Season the soup with salt to taste. Adjust the seasoning as needed.

Step 7

Ladle the Bak Kut Teh into bowls and garnish with chopped spring onions if desired. Serve hot.

Nutrition Facts

Serving size	(2784.0g)

Amount per serving	% Daily Value*
Calories	961.9

Total Fat 22.8g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 0g
Cholesterol 365mg	0%
Sodium 4082.8mg	0%
Total Carbohydrate 48.0g	0%
Dietary Fiber 15.8g	0%
Total Sugars 3.6g
Protein 142.0g	0%

Vitamin D 147IU	0%
Calcium 464.0mg	0%
Iron 14.9mg	0%
Potassium 3326.0mg	0%

*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.

Source of Calories

Fat: 21.3%

Protein: 58.8%

Carbs: 19.9%