Bak Kut Teh is a comforting broth-based dish made with pork and multiple Chinese medicinal herbs. This Hokkien version is darker in colour, saltier, and more herbaceous in flavour, popular in Malaysia.
Pork bones with meat attachedMay also use pork ribs or pork belly~1 kgest.
Ginger slicesa few
Foxglove root~15 gest.
Chinese angelica root~10 gest.
Dried orange peel~1 pieceest.
Codonopsis pilosulaAlso known as poor man's ginseng or dong sum~15 gest.
Szechuan lovage~5 gest.
Liquorice rootAlso known as gan cao~5 gest.
Solomon's Seal
~10 gest.
Red datesRemove seeds before using~8-10est.
Black datesProcessed red dates with smoky flavour~8-10est.
Goji berries~2 tbspest.
Cassia bark~1 pieceest.
Star anise~3-4est.
Sichuan peppercorns~1 tbspest.
Fennel seeds~1 tspest.
Cloves~4-5est.
Smoked garlicIf unavailable, toast fresh garlic in a dry pan until browned~6-8 clovesest.
Water~3-4 litersest.
Soya sauce~3 tbspest.
Oyster sauce~2 tbspest.
Black soya sauceDark soya sauce for colour, less salty~2 tbspest.
Salt~to tasteest.
White pepper~1 tspest.
Tofu skin (fuchok)Deep-fried; rinse with hot water before using~100 gest.
Tofu puffsDeep-fried; rinse with hot water before using~150 gest.
Enoki mushrooms~100 gest.
Dried shiitake mushroomsOptional; soak to hydrate before using~50 gest.
Vegetables (such as romaine lettuce or Chinese kale)~200 gest.
Steps
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1
Bring a pot of water with ginger slices to a boil. Carefully add the pork and bones, and once the water returns to a boil, remove the meat and discard the blanching water. Rinse the meat well to remove impurities.
2
If smoked garlic is unavailable, toast fresh garlic in a dry, unheated pan for a few minutes until browned, removing the dry outer layers.
3
Gather the medicinal herbs and aromatics. At minimum, select 6-7 herb types including foxglove root, angelica root, codonopsis, Szechuan lovage, liquorice root, Solomon's seal, red dates, black dates, and goji berries. Aromatics include cassia bark, star anise, Sichuan peppercorns, fennel seeds, and cloves.
4
Place the aromatics in a tea bag, or wrap them in 2 layers of thick, high-quality kitchen towel and tie with string.
5
Place the blanched pork and bones in a large pot. Cut the pork shoulder into bite-sized pieces and add hot water to cover all ingredients.
6
Add the red dates, black dates, and smoked garlic to the pot, placing them alongside the aromatics if not wrapped in a bag.
7
Add the herb pouch wrapped in kitchen towel, ensuring sufficient water covers all ingredients.
8
Bring to a boil, then after about 30 minutes of simmering, add soya sauce, oyster sauce, black soya sauce, and salt. Stir well.
9
Continue simmering for at least 4 hours (or 2 hours minimum). Longer cooking develops deeper flavours. Insider tip: Some restaurants cook twice—once the night before, then again the next day—for more tender meat and richer broth.
10
After about 4 hours, add white pepper. Increase heat to bring to a vigorous boil, then serve.
11
Remove the herb pouch and aromatics. Serve immediately, or prepare individual portions: scoop pork into a smaller pot with some broth, add tofu skin, tofu puffs, enoki mushrooms, and vegetables, then simmer until boiling.
PrimedTableBETA
