Singaporean-Malaysian🥣 Soups & stews

Bak Kut Teh (Klang-style Pork Bone Tea)

Name: Bak Kut Teh (Klang-style Pork Bone Tea)
Total time: 1 h 30 min
Cuisine: Singaporean-Malaysian
Ingredients: ~1½ kg pork ribs; 2 kg pork belly with skin; ~2-3 pieces cassia bark (Chinese cinnamon); 20 g codonopsis root; ~10 g lovage root (Decursive angelica root); ~15 g rehmannia root (prepared); ~10 g Chinese angelica root (dong quai); ~15 g astragalus root; ~3 g licorice root; ~4 pieces star anise; ~1 piece dried tangerine peel; ~1 tsp Sarawak black pepper; ~6-8 pieces dried shiitake mushrooms; 1 whole garlic head; 4 liters water; to taste salt; to taste sugar; 1 tbsp vinegar; 2 tbsp soy sauce; ~4-6 pieces fried tofu puffs; ~200 g enoki mushrooms; ~2 stalks spring onion (scallion); ~1 handful cilantro (coriander); ~2 pieces Chinese oil stick (youtiao)

⏱ 90 min

Originating from Klang, just outside Kuala Lumpur in Malaysia, bak kut teh is a rich and deeply flavourful broth infused with Chinese medicinal herbs and pork. Traditionally made with various cuts of pork including ribs, belly, and other parts, this recipe builds the broth from scratch using fresh medicinal herbs rather than pre-packaged spice sachets, resulting in a more complex and customizable flavour profile.

Adapted from a video by Adam Liaw

How to Make Bak Kut Teh from Scratch | No Packets Required | Klang-style Pork Bone "Tea"

Watch on YouTube

Ingredients

pork ribs~1½ kgest.
pork belly with skincut into approximately 5 cm wide strips2 kg
cassia bark (Chinese cinnamon)~2-3 piecesest.
codonopsis root20 g
lovage root (Decursive angelica root)~10 gest.
rehmannia root (prepared)~15 gest.
Chinese angelica root (dong quai)~10 gest.
astragalus root~15 gest.
licorice root

Steps

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1
Submerge the pork ribs and pork belly in cold water, bring to a boil, and continue boiling for 15 to 20 minutes until the pork is cooked through.
2
Place all dried medicinal herbs and spices into a muslin or cheesecloth pouch and secure tightly with string or an uncoloured rubber band to prevent the herbs from escaping.
3
Add the spice pouch, rinsed shiitake mushrooms, and whole garlic head to approximately 4 litres of water, bring to a boil, then simmer for about half an hour.
4
Skim off any scum that rises to the surface to keep the broth clear. Once the mushrooms soften, remove them, trim the stems, and return them to the broth.
5
Remove the parboiled pork from heat, rinse briefly under cold water to remove any surface scum, then cut into medium-sized pieces. Halve the ribs and cut the pork belly into strips of roughly 5 centimetres width.
6
Taste the herb broth before adding the pork to understand its flavour base, then add the cut pork pieces to the simmering broth.
7
Season the broth with salt and sugar. Keep the pork al dente—tender but not falling apart. Simmer for about half an hour until the pork reaches the desired tenderness.
8
After 45 minutes, taste the broth again. It should be rich and savoury but may still have some herbal bitterness. Add 1 tablespoon of vinegar, more salt, and 2 tablespoons of soy sauce to balance the flavours.
9
Remove the spice pouch from the broth, squeezing it thoroughly to extract all the liquid back into the soup. Taste and ensure the seasoning is balanced.
10
Add the halved fried tofu puffs and enoki mushrooms (broken into small clumps) to the broth.
11
Ladle the broth and pork into serving bowls, garnish with spring onion and cilantro, and serve alongside Chinese oil sticks.

Bak Kut Teh (Klang-style Pork Bone Tea)

Ingredients

Steps

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