Bak Kut Teh, a popular Chinese herbal pork rib soup, is a comforting dish known for its rich, aromatic broth. "Bak Kut Teh" translates to "meat bone tea," though there's no actual tea in the dish. The name refers to the herbal broth in which the pork ribs are simmered. This dish is a staple in Singapore and Malaysia, with variations reflecting local preferences. Here’s a comprehensive guide to making Bak Kut Teh at home.
Ingredients
Main Ingredients
- Pork Ribs: 1 kg (spare ribs or baby back ribs)
- Garlic: 1 whole bulb (unpeeled, slightly crushed)
- Water: 2 liters
Herbal Spice Mix
- Star Anise: 3-4 pieces
- Cinnamon Sticks: 2 pieces
- Cloves: 6-8 pieces
- Fennel Seeds: 1 tablespoon
- Black Peppercorns: 1 tablespoon
- Chinese Angelica Root (Dang Gui): 2-3 slices
- Chinese Licorice Root: 2-3 slices
- Dried Goji Berries: 1 tablespoon
Seasoning
- Soy Sauce: 4 tablespoons
- Dark Soy Sauce: 2 tablespoons
- Oyster Sauce: 2 tablespoons
- Salt: to taste
- White Pepper Powder: to taste
Garnishes (Optional)
- Fried Shallots
- Chopped Fresh Cilantro
- Fresh Red Chilies: sliced
- Soy Sauce: for dipping
Instructions
Preparation
- Prepare the Pork Ribs: Blanch the pork ribs in boiling water for about 5 minutes to remove impurities. Drain and rinse the ribs under cold water.
Cooking the Soup
- Prepare the Herbal Spice Mix: Wrap the star anise, cinnamon sticks, cloves, fennel seeds, black peppercorns, Chinese angelica root, and licorice root in a piece of cheesecloth or place in a spice bag.
- Simmer the Soup: In a large pot, bring the 2 liters of water to a boil. Add the garlic, herbal spice mix, and blanched pork ribs.
- Add Seasoning: Pour in the soy sauce, dark soy sauce, and oyster sauce.
- Simmer: Reduce the heat to a low simmer and cook for 1.5 to 2 hours, until the pork ribs are tender and the flavors have melded. Skim off any scum that forms on the surface.
Final Touches
- Adjust Seasoning: Taste the broth and adjust seasoning with salt and white pepper powder as needed.
- Serve: Ladle the Bak Kut Teh into bowls, garnish with fried shallots, chopped cilantro, and fresh red chilies if desired. Serve with steamed white rice and a side of soy sauce for dipping.
Tips
- Herbal Packets: Pre-packaged Bak Kut Teh spice packets are available in Asian grocery stores for convenience.
- Tender Meat: Slow cooking ensures the pork ribs are tender and the flavors are well-developed.
- Broth: The broth should be clear and aromatic. Adjust the amount of garlic and herbs to taste.
Variations
- Teochew Style: Lighter broth with more peppercorns and garlic.
- Hokkien Style: Darker broth due to the use of dark soy sauce and more intense herbal flavors.
- Malaysian Style: Includes tofu puffs, mushrooms, and sometimes offal.
Nutrition Information (per serving)
- Calories: 400-450 kcal
- Protein: 30-35 g
- Fat: 25-30 g
- Carbohydrates: 10-15 g
- Fiber: 2-3 g
Conclusion
Bak Kut Teh is a delightful dish that combines the rich flavors of pork and a medley of Chinese herbs and spices. It's not only comforting but also believed to have health benefits due to the herbs used. With this recipe, you can recreate this traditional dish at home, savoring the depth of flavors and enjoying the warmth it brings. Experiment with different variations to find your preferred taste, and enjoy it with family and friends.
