Bak Kut Teh Recipe (肉骨茶) Pork Bone Tea
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Bak Kut Teh Recipe (肉骨茶)

Bak Kut Teh literally translate to Pork Bone Tea. It is one of famous Chinese food. This dish is actually a rich infused soup from herbs like Dong Quai, Cinnamon, Star Anise, Dried Shitake Mushrooms, Pork ribs, Pork meat and Garlic. To get those rich and flavourful soup, the soup need to be slow boiling for at least 1.5 -2 hours. Bak Kut Teh is actually famous in Singapore and Malaysia.

If you interested to make your own Bak Kut Teh, here is the Bak Kut Teh recipe and I promise you it’s going to be super delicious and you will ask for more. And if you are able to keep the Bak Kut Teh until the next morning, the Bak Kut Teh soup will become richer and it is a hell of a treat.

And don’t forget to serve your Bak Kut Teh with chilli plus soy sauce condiment, lettuce and warm rice.

Good Luck & Happy Cooking!

Bak Kut Teh Recipe

Yield: 4-5 person

Ingredients:
500gram Pai Kuan / Pork Bones
800gram Pork Belly
30-40 pcs Small dried shitake mushroom ( About 100gram)
2 Tsp Cooking Oil
12 cup Water in a pot
3 bulbs Garlic
1 pre-packed Bak Kut Teh herbs and spices, Mo Sang Kor (inside hv 2 packets, use both)
1 Tsp White Pepper
1/2 Cup Soy sauce
¾ -1 Tsp Salt
20 pcs Fu Zhok
15 pcs Tofu Pok/Puff
3 Packet Pin Mushroom
1 Bowl of Lettuce / Romaine Lettuce

Condiment:
2-3 bird’s eyes chilies, sliced
1 tablespoon soy sauce

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