Bak Kut Teh

 肉骨茶

This dish, literally translated as "pork bone tea", is a soup with tender pork ribs cooked with Chinese herbs and spices. You can easily buy bak gut teh spice packets from supermarkets and wet markets in Singapore but most, if not all, contain MSG (monosodium glutamate) to enhance the flavour. We therefore prefer to prepare our own spice bag which is really very simple but just as delicious. Recipe below is adapted from guaishushu's Teochew Bak Kut Teh, where the soup is clear (instead of dark coloured) and contains less Chinese herbs/spices.

Ingredients (serves 3 pax)

700g prime pork ribs

3 garlic bulbs

1 - 2 licorice root

1/4 tsp black peppercorns

1/4 tsp szechuan peppercorns

1/2 tsp white peppercorns

1/8 tsp five spice powder

1.5 litre water

6 pieces of tofu puff (tau pok) - optional. Tofu puffs are actually deep fried in oil, use kitchen towels to press against each piece of tofu puff to soak up excess oil before using. 

Vegetables (Tang Orh / garland chrysanthemum, lettuce goes very well with bak kut teh) - optional

Method:

1. Blanch the pork ribs in hot water and set aside.

2. Heat up wok/pan and stir fry (without oil) peppercorns until fragrant. This takes about 5 mins. Transfer the peppercorns to a tea bag and crack the peppercorns to release flavour. Add five spice powder into the teabag.

3. Put pork, teabag, garlic, licorice root and water into a big pot. Add in tofu puffs if using. Bring to a boil and simmer until pork is tender, about 1 to 1.5 hours. Add vegetables (if using) to the soup.

Before

After 

4. Season with salt to taste and serve hot with rice.