Bak Kut Teh (Pork Ribs Tea)
Bak Kut Teh (Pork Ribs Tea)

Hello everybody, it is Sophie, welcome to my recipe website. Today, I’m gonna show you how to make a distinctive dish, bak kut teh (pork ribs tea). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Bak Kut Teh (Pork Ribs Tea) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Bak Kut Teh (Pork Ribs Tea) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bak kut teh (pork ribs tea) using 25 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
  1. Make ready Pork Soup Bone (Sin Guat)
  2. Take Pork Ribs (Pai Guat)
  3. Get Pork Shoulder (Jue Jiang)
  4. Prepare Pork Throttle (Jue Shaou)
  5. Get Chinese Herbs
  6. Take Sun Kee Ready Pack BKT
  7. Prepare Anglica Sinensis (Dong Guai)
  8. Make ready Solomons Seal (Yuk Juk)
  9. Get Codonopsis Root (Dong Sum)
  10. Make ready Rehmannia (Suk Dai)
  11. Take Star Anise
  12. Make ready Cloves
  13. Prepare Cinnamon
  14. Prepare Fennel Seeds
  15. Get Black Dates
  16. Prepare Wolfberries
  17. Get Licorice Root (Kum Chou)
  18. Get Ingredients
  19. Take Bulbs Smoke Garlic
  20. Get Bulbs Normal Garlic
  21. Take thumb sized Ginger
  22. Prepare Seasoning
  23. Get soy sauce
  24. Prepare rock salt
  25. Get crystal sugar
Step by Step to make Bak Kut Teh (Pork Ribs Tea):
  1. Bak Kut Teh herbs can be purchased from local Chinese herbal shop or super market. These herbs now comes with different brands. We mix a packet of ready made packet of mixed herbs in a sachet and picked some herbs from a local herbal shop for this. Some herbs make the soup black in color while some in light brown. Teo Chew BKT will be very light grey.
  2. Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside.
  3. Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes.
  4. Put in the rest of the pork meat, garlic and ginger into the pot and boil for another 20 minutes. Add in salt and soy sauce and boil for another 10 minutes.
  5. Turn off fire. Let the pot cool down and keep in the fridge overnight. Alternatively if you have a keep warm thermos pot you can keep in there. This overnight process will marinate the herbal soup and seasoning into the meat.
  6. After overnight, boil the pot. When the pot is hot, add in sugar. Adjust to taste. The soup should taste little salty and sweet. Let it simmer in slow cook for 3 hours and serve. You can add in other optional items such as tofu pok, emoki mushroom or vege. Goes well with white rice and soy sauce with garlic and chili padi.

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