📝 About This Recipe
A cornerstone of Malaysian and Singaporean culinary heritage, Bak Kut Teh is a deeply aromatic, dark herbal broth that translates literally to 'Pork Bone Tea.' This recipe features succulent pork ribs simmered for hours with a complex blend of Chinese medicinal herbs, whole garlic bulbs, and dark soy sauce to create a savory, earthy masterpiece. It is the ultimate comfort food, designed to restore the spirit and warm the body from the inside out.
🥗 Ingredients
The Meat
- 1.5 kg Pork Spare Ribs (cut into 2-inch pieces)
- 300 g Pork Belly (thickly sliced (optional for extra richness))
The Aromatics & Spices
- 3 whole Garlic Bulbs (washed, skins left on, tops slightly trimmed)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (about 3 inches long)
- 4 pieces Cloves
- 1 tablespoon White Peppercorns (cracked slightly)
- 8 pieces Dried Shiitake Mushrooms (soaked in warm water until soft)
The Liquid Gold
- 2.5 liters Water (plus more for blanching)
- 3 tablespoons Light Soy Sauce
- 2 tablespoons Dark Soy Sauce (for that deep mahogany color)
- 1 tablespoon Oyster Sauce
- 20 g Rock Sugar (or 1 tbsp granulated sugar)
- 1 teaspoon Salt (adjust to taste)
The Finishing Touches
- 10 pieces Fried Tofu Puffs (halved)
- 1 pack Enoki Mushrooms (roots trimmed)
- 1 handful Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Place the pork ribs and pork belly in a large pot and cover with cold water. Bring to a rolling boil for 5 minutes to release impurities and 'scum.' Drain the meat and rinse thoroughly under cold running water. Clean the pot.
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2
In the cleaned pot, add 2.5 liters of fresh water and bring it to a boil.
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3
Add the whole garlic bulbs, star anise, cinnamon, cloves, and cracked white peppercorns to the pot. If you have a spice bag, you can tuck the smaller spices inside for a clearer broth.
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4
Carefully add the blanched pork ribs, pork belly, and the soaked shiitake mushrooms (along with the mushroom soaking liquid, strained) into the boiling water.
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5
Stir in the light soy sauce, dark soy sauce, oyster sauce, and rock sugar. The broth should take on a beautiful, dark tea-like hue.
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6
Reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer gently. Do not let it boil vigorously, or the meat will become tough.
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7
Simmer for 1.5 to 2 hours. At the 1.5-hour mark, check the pork; it should be tender but not yet falling off the bone.
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8
Add the fried tofu puffs into the broth. These act like sponges, soaking up the herbal essence of the soup. Simmer for another 20 minutes.
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9
Taste the broth. Add salt if necessary. The flavor should be a balance of savory, slightly sweet, and peppery.
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10
In the last 5 minutes of cooking, add the enoki mushrooms. They only need a quick poach to stay delicate.
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11
Prepare the dipping sauce by mixing sliced bird's eye chilies with minced garlic and dark soy sauce in small individual saucers.
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12
Turn off the heat. Ladle the ribs, mushrooms, and tofu into a large serving bowl or individual clay pots. Pour the steaming broth over the top.
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13
Garnish generously with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Always blanch the pork first; this is the secret to a clear, clean-tasting broth without a 'porky' odor. Use whole garlic bulbs with the skin on to prevent the garlic from disintegrating into mush while still imparting a mellow sweetness. If you prefer a more medicinal flavor, you can find pre-packed 'Bak Kut Teh' herb sachets at Asian grocers to add alongside the spices. Don't skip the rock sugar; it provides a rounded mellow sweetness and a glossy sheen that granulated sugar can't match. Prepare this a day in advance if possible; like all braises, the flavors deepen and improve significantly overnight.
🍽️ Serving Suggestions
Serve with a bowl of fluffy white jasmine rice or 'Yam Rice' (savory taro rice). Pair with 'You Tiao' (Chinese fried dough crullers) for dipping into the herbal broth. Include a side of blanched bok choy or lettuce with oyster sauce to balance the richness of the pork. Serve with a pot of strong Oolong or Pu-erh tea to cleanse the palate between bites. Provide a small dish of dark soy sauce with chopped red chilies and garlic for dipping the rib meat.