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.
Let’s be honest, I am not a pork person. I’m just “converting” to eat pork mid last year. Those years, I’m not a pork fan. But, pork can be super succulent and tasty if you cook it the right way. Still, I’m not a 100% pork person. I eat certain kind of pork but not all kind. If you understand what I mean.
When talk about bak kut teh, Klang will be famous for it and everyone knows it. Klang have so many famous places like mo sang kor, Ah Her & Samy bak kut teh, Ah Her bak kut teh and Swee Xiang Bak Kut Teh does have reputation among the locals. Among all, which one will be the best bak kut the in Klang? I let you decide.
Nowadays, a small bowl of Bak Kut Teh can easily cost you in the range of RM30 for 2 person, so the question is why not just make your own version of Bak Kut Teh?
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 (肉骨茶) Pork Bone Tea
Yield: 4-5 person
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
2-3 bird’s eyes chilies, sliced
1 tablespoon soy sauce
1. Blanch pork bones and pork belly for 10 minutes.
2. Put 12 cup water in a deep pot and bring to boil.
3. Add blanched pork bones and pork belly.
4. Add pre-packed Bak Kut Teh herbs and spices (any brand), i’m using Mo Sang Kor.
5. Slice garlic to half & add to the pot.
6. Cook for 1 hour with slow-medium heat.
7. Soak dried shitake mushroom for about 1 hour or until soften.
8. Remove shitake mushroom stem.
9. Squeeze out all the water from shitake mushroom.
10. Marinate shitake mushroom with 2 tsp vegetable/corn cooking oil. Put aside.
11. Soak Fu Zhok with hot water and rinse with cold water. Rinse 2-3 times to remove oil.
12. After 50 minutes, take out pork belly.
13. Skim fat with ladle.
14. Add Shitake mushroom. Continue boiling for another 15 mins.
15. Add white pepper, soy sauce and salt.
16. Add Tofu Pok, Pin mushroom and Fu Zhok.
17. If the soup become too thick/salty, add some water gradually.
18. Slice pork belly and add to the broth.
18. Cook for another 5-10mins.
19. Serve with warm rice, romaine lettuce and chili condiment.
1. Do not slice pork belly upfront. Boil the whole pieces. After boil for 50 mins, remove and let it cool. Then, sliced and add in to the pot before served. To avoid the soup become too oily.
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