📝 About This Recipe
Originating from the bustling port docks of Klang, Malaysia, Bak Kut Teh is a legendary 'street food' restorative soup that translates literally to 'Meat Bone Tea.' This dark, fragrant Hokkien-style version features tender pork ribs simmered in a complex, medicinal broth of star anise, cinnamon, and goji berries. It is a deeply aromatic, savory masterpiece that balances earthy herbal notes with the natural sweetness of slow-cooked pork.
🥗 Ingredients
The Meat
- 1 kg Pork Spare Ribs (cut into individual ribs, preferably with some fat attached)
- 300 g Pork Belly (cut into thick bite-sized chunks)
The Herbal Aromatics
- 3 whole bulbs Garlic (washed, skin left on, slightly crushed)
- 4 pieces Star Anise
- 1 large Cinnamon Stick (broken in half)
- 5 pieces Cloves
- 2 tablespoons Dried Goji Berries
- 8 pieces Dried Shiitake Mushrooms (soaked in warm water until soft, stems removed)
- 2-3 slices Dried Licorice Root (optional, for subtle sweetness)
The Broth Base
- 3 tablespoons Light Soy Sauce
- 2 tablespoons Dark Soy Sauce (for that signature deep mahogany color)
- 1 tablespoon Oyster Sauce
- 1 small lump Rock Sugar (about the size of a walnut)
- 1 tablespoon White Peppercorns (crushed slightly)
- 2.5 liters Water (filtered water is best)
Accompaniments & Garnish
- 10 pieces Fried Tofu Puffs (halved)
- 1 handful Fresh Cilantro (chopped)
- 3-4 pieces Red Bird's Eye Chilies (sliced, served in dark soy sauce for dipping)
👨🍳 Instructions
-
1
Blanch the pork: Place the pork ribs and belly in a large pot of cold water. Bring to a boil for 5 minutes to release impurities. Drain and rinse the meat thoroughly under cold running water to ensure a clear broth.
-
2
Prepare the aromatics: In a small piece of cheesecloth or a spice bag, place the star anise, cinnamon, cloves, and crushed peppercorns. Tie it securely.
-
3
Boil the water: In a large, heavy-bottomed clay pot or stockpot, bring 2.5 liters of water to a rolling boil.
-
4
Infuse the base: Add the whole garlic bulbs, the spice bag, and the dried licorice root to the boiling water. Let it boil for 10 minutes to release the fragrance.
-
5
Add the protein: Gently slide the blanched pork ribs and pork belly into the pot. Ensure the meat is fully submerged.
-
6
Add mushrooms and berries: Add the rehydrated shiitake mushrooms and the goji berries to the pot.
-
7
Season the broth: Stir in the light soy sauce, dark soy sauce, oyster sauce, and rock sugar. The broth should turn a beautiful deep amber color.
-
8
Slow simmer: Reduce the heat to low. Cover the pot with a tight-fitting lid and simmer gently for 1.5 to 2 hours. The meat should be 'fall-off-the-bone' tender.
-
9
Incorporate tofu: About 15 minutes before serving, add the fried tofu puffs. They will act like sponges, soaking up the flavorful herbal broth.
-
10
Final adjustment: Taste the broth. If you prefer it saltier, add a pinch of salt or more light soy sauce. If too strong, add a splash of boiling water.
-
11
Serve: Ladle the soup into individual bowls, ensuring everyone gets a mix of ribs, belly, mushrooms, and tofu puffs.
-
12
Garnish: Top each bowl with a generous sprinkle of fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Don't peel the garlic; the skins add a unique earthy depth and help the cloves hold their shape during the long simmer. Always blanch your pork starting from cold water to effectively remove the blood and foam for a cleaner-tasting soup. If you can't find individual herbs, look for 'Bak Kut Teh' spice sachets in Asian grocers, but supplement them with fresh garlic and dark soy. Use rock sugar instead of granulated sugar for a mellow, rounded sweetness and a glossier finish to the broth. Let the soup sit for 20 minutes after turning off the heat; the flavors often deepen and settle beautifully.
🍽️ Serving Suggestions
Serve with a bowl of fluffy white jasmine rice or 'You Tiao' (Chinese fried crullers) for dipping into the broth. Provide a small side dish of dark soy sauce with sliced bird's eye chilies for dipping the tender pork meat. A side of blanched bok choy or lettuce with oyster sauce and fried shallots balances the richness of the soup. Traditionally paired with a strong pot of Oolong or Tieguanyin tea to help cleanse the palate and aid digestion. For a true Malaysian experience, serve with a side of minced garlic in soy sauce.