Step-by-Step Guide to Make Perfect Bak Kut Teh (Pork Ribs Tea)

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, Simple Way to Make Homemade Bak Kut Teh (Pork Ribs Tea). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Bak Kut Teh (Pork Ribs Tea), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bak Kut Teh (Pork Ribs Tea) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bak Kut Teh (Pork Ribs Tea) is 4 pax. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can cook Bak Kut Teh (Pork Ribs Tea) using 25 ingredients and 6 steps. Here is how you can achieve it.

Bak Kut Teh means Ribs Tea in Hokkien. Its origin came from Klang, Malaysia. It was believed the first founder of this recipe is Seng Huat BKT the famous under the bridge restaurant, today still operating by the 4th generation. Today in Klang and Kuala Lumpur, branched out many different taste and style of BKT. Some BKT are black color, some light brown, some light grey and some thicker broth. All of them must have the Dong Guai taste and mixture of other herbal aromas. The soup is the main attraction of this dish, as it goes well with a few bowls of white rice. The pork should be tasty, tender and juicy. Pork throttle and ribs are the best part.

Ingredients and spices that need to be Make ready to make Bak Kut Teh (Pork Ribs Tea):

1. Pork Soup Bone (Sin Guat)
2. Pork Ribs (Pai Guat)
3. Pork Shoulder (Jue Jiang)
4. Pork Throttle (Jue Shaou)
5. Chinese Herbs
6. Sun Kee Ready Pack BKT
7. Anglica Sinensis (Dong Guai)
8. Solomons Seal (Yuk Juk)
9. Codonopsis Root (Dong Sum)
10. Rehmannia (Suk Dai)
11. Star Anise
12. Cloves
13. Stick Cinnamon
14. Fennel Seeds
15. Black Dates
16. Wolfberries
17. Licorice Root (Kum Chou)
18. Ingredients
19. 3 Bulbs Smoke Garlic
20. 3 Bulbs Normal Garlic
21. 2 pcs thumb sized Ginger
22. Seasoning
23. 6 tbsp soy sauce
24. 3 tsp rock salt
25. 1 1/2 tsp crystal sugar

Instructions to make 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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So that's going to wrap this up for this special food Easiest Way to Make Favorite Bak Kut Teh (Pork Ribs Tea). Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!