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. 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. You can have Bak Kut Teh (Pork Ribs Tea) using 25 ingredients and 6 steps. Here is how you achieve that.

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

This Bak Kut Teh recipe, or Pork Ribs Soup, is a traditional Singapore style dish commonly eaten for breakfast. It is deliciously meaty, peppery and so ultra comforting, and comes together quickly in the Instant Pot! Pork bone tea soup or in a hokkian dialect known as bak (meat) kut (bone) teh (tea) usually is made of meaty pork ribs simmered in a broth brewed with Chinese herbs for hours. The color of the soup may be darker or lighter, depending on the herbs used.

Bak Kut Teh (Pork Ribs Tea) instructions

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..

This is may favorite food since I was a little kid. This pork ribs soup is intensely flavorful. A concoction of spices like peppercorn, salt, star anise, cloves, cinnamon, and lots of garlic And if you are familiar with Bah Kut Teh, you probably know that there are two versions of this Chinese spare ribs soup. The version that seems a little more popular in. It become famous out of the port town of Klang where it was traditionally served as a breakfast dish.