Bakut Kuah Sayur Asin (Pork Ribs Sour Soup)

This is my husband's most favorite pork soup all times! He has told me that, when he was still in the uni, he went very often to a food court near his campus to eat this pork soup. Until now, he is happy when he sees bunch of pork ribs in the supermarket, and would be happier if I decide to make his favorite pork sour soup. The "sour" taste comes from Suan Cai which is Chinese sour preserved vegetables pickle. This sour pickle could be bought in most of Asian grocery stores.

There are many overseas Chinese in Indonesia, they have brought influence into Indonesian culinary culture. This is one of famous Indonesian-Chinese dishes. "Bakut" is a word in Hokkien language means "pork ribs". "Kuah" and "sayur asin" are Indonesian words, mean "soup" and "sour pickle".

Bakut Kuah Sayur Asin (Photo credit : Veronica)
Bakut Kuah Sayur Asin (Photo credit : Veronica)

Bakut Kuah Sayur Asin (Pork Ribs Sour Soup)

Serve : 6

You need :
a pressure cooker (optional)

Ingredients :
1 kg pork ribs, cut between bones
2 L water
3 cloves garlic, peel and smash
15 gr ginger, peel and smash
2 tbsp cooking oil
2 pack (300 gr each) suan cai (Chinese sour pickles), drain and chop (rinse with cold water to reduce the sour taste if you don't like it to be too sour)
150 gr frozen green peas (optional)
1 tbsp (more or less depends on your desire) salt
pinch of ground white pepper

Steps :
Put the pork ribs into a pressure cooker, add 2 L water to cover the ribs. Close and lock the lid, cook over high heat until it reaches highest pressure level (it usually signs with very loud noise and the indicator pops up). Turn off the heat, don't open the lid before the pressure lowers down.

When the pressure level has turned down, open the lid and drain the ribs, but don't throw away the cooking water (stock).

In another big pot over high heat, add cooking oil, garlic and ginger, fry until fragrance. Add in the ribs, stir for a while. Add in chopped sour pickle and the stock (add water if you like to have more liquid). Season with salt and pepper. Cook it until boils, add in the peas. Turn off the heat. Serve with steamed white rice.

Recipe by Muliadi and Veronica

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