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Bak kut teh
Bak kut teh
The name “bak kut teh” translates to “meat bone tea” in Hokkien dialect. It is traditionally made by simmering pork ribs in a flavorful broth of various herbs and spices, including garlic, star anise, cinnamon, and cloves. The soup is typically savory and has a distinct herbal taste. Bak kut teh is often enjoyed with steamed rice, fried dough fritters, and a variety of condiments like chili sauce and soy sauce.
Ingredients
- 2 lbs pork ribs (cut into bite-sized pieces)
- 10 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 3 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon black peppercorns (crushed)
- 1 tablespoon white pepper powder
- 3-4 dried shiitake mushrooms (optional)
- 5 cups water
- Salt to taste
- Chopped spring onions (for garnish)
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Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté until fragrant.
- Add the pork ribs to the pot and stir-fry until they are lightly browned.
- Add the dark soy sauce, light soy sauce, oyster sauce, crushed black peppercorns, and white pepper powder. Stir well to coat the pork ribs evenly.
- If using dried shiitake mushrooms, soak them in warm water for about 15 minutes until they soften. Then, add the mushrooms and the soaking liquid to the pot.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1-2 hours, or until the pork ribs are tender and the flavors have melded together.
- Taste the broth and add salt if needed.
- Once the pork ribs are tender, remove them from the pot and set them aside. You can strain the broth for a smoother consistency or leave it as is for a heartier texture.
- Serve the Bak kut teh hot in bowls, garnished with chopped spring onions. It pairs wonderfully with steamed rice, fried dough fritters, or any other side dishes you prefer.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 480kcal (24%)Carbohydrates: 8g (3%)Protein: 28g (56%)Fat: 37g (57%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 127mg (42%)Sodium: 1525mg (66%)Potassium: 510mg (15%)Fiber: 2g (8%)Sugar: 0.5g (1%)Vitamin A: 14IUVitamin C: 3mg (4%)Calcium: 68mg (7%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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