Bak Kut Teh

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Bak Kut Teh

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Bak Kut Teh, which translates to 'meat bone tea', is a beloved dish that has its roots in the Chinese immigrant communities of Malaysia and Singapore. This soul-warming stew is renowned for its fragrant herbal broth, tender pork ribs, and rich umami flavors, making it a perfect comfort food for any occasion. Traditionally enjoyed for breakfast, it has become a cherished culinary staple that brings families and friends together around the table. Garnished with fresh spring onions, each spoonful is a delightful blend of savory and aromatic notes, promising a hearty meal that warms both the belly and the heart.

Servings: 4-6

Ingredients

Pork ribs
2 pounds, cut into sections
Garlic
6 cloves, smashed
Ginger
2 inches, sliced
Chinese herbs
1 packet (includes dang gui, yu zhu, etc.)
Dark soy sauce
2 tablespoons
Light soy sauce
2 tablespoons
Oyster sauce
1 tablespoon
Rock sugar
1 tablespoon
White pepper
1 teaspoon
Salt
to taste
White pepper powder
to taste
Water
8 cups
Chopped spring onions
for garnish

Instructions

  1. In a large pot, bring 8 cups of water to a boil over high heat.
  2. Once boiling, add the pork ribs, smashed garlic, sliced ginger, white pepper, dark soy sauce, light soy sauce, oyster sauce, rock sugar, and the packet of Chinese herbs.
  3. Reduce the heat to low and cover the pot, allowing the stew to simmer gently for 2 hours. This slow cooking will ensure the pork ribs become tender and the flavors meld beautifully.
  4. After 2 hours, taste the broth and season with salt and white pepper powder according to your preference.
  5. Serve hot in bowls, garnished with freshly chopped spring onions for a burst of color and freshness.
  6. Enjoy this comforting dish with steamed rice or youtiao (Chinese crullers) for an authentic experience.

Dietary Information

Servings: 4-6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 2 hours • Calories: 450 • Fat: 30g • Carbs: 15g • Protein: 35g • Sodium: 1200mg • Sugar: 2g

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