How to Prepare Tasty Bak Kut Teh (Pork Ribs Tea)

Bak Kut Teh (Pork Ribs Tea). Bak Kut Teh in the Hokkien or Fujianese dialect literally translates to Pork Rib Tea. Bak Kut Teh is best served hot with steamed rice or fragrant rice cooked with shallot or garlic, yew char kway (also known as as you tiao or Chinese crullers), and cut chilies in soy sauce. Bak Kut Tea (肉骨茶) or Pork Bone Tea is a Chinese-Malaysian soup dish.

Bak kut teh is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Indonesia in Riau Islands and Southern Thailand. Dry Bak Kut Teh is made easy by pressure cooking the ribs and then finished cooking in a clay pot. Super delicious and easy to replicate at your very own kitchen. You can have Bak Kut Teh (Pork Ribs Tea) using 25 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bak Kut Teh (Pork Ribs Tea)

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

Place the pork ribs, shiitake mushrooms and the rest of the ingredients for bak kut teh in the inner pot of instant pot. Bak Kut Teh is one of the very popular dishes that people must try when they come to Singapore (Malaysia also has its own version, of course!). The name is literally translated as 'Meat Bone Tea', but the name is rather misleading because Bak Kut Teh does not actually contain any tea at all, it is. This Bak Kut Teh recipe, or Pork Ribs Soup, is a traditional Singapore style dish commonly eaten for breakfast.

Bak Kut Teh (Pork Ribs Tea) step by step

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..

It is deliciously meaty, peppery and so ultra comforting, and comes together quickly in the Instant Pot! This video will show you on how to easily make a quick warm hearty meal after a long day at work in an electric pressure cooker. It is very simple, fast and. Bak kut teh, a Chinese pork soup dish, is one of the must-try foods in Singapore. Use our list to find the best bak kut teh versions in town.