Malaysian Bak Kut Teh (Herbal Pork Rib Soup)

About This Recipe

Bak kut teh, literally 'meat bone tea,' reflects the strong Chinese-Malaysian culinary heritage in Malaysia, pork ribs simmered for hours in a broth built from an assortment of Chinese herbs and warm spices. Star anise, cinnamon, cloves and dang gui (a Chinese herbal root) infuse the broth with a distinctly medicinal-adjacent aroma and deep, dark savoriness, the long simmer extracting maximum flavor from both the herbs and the pork bones. Traditionally served with rice, fried tofu puffs and Chinese crullers (youtiao) for dipping, bak kut teh is considered warming and restorative, a beloved breakfast or anytime meal especially popular in Klang, near Kuala Lumpur.

Ingredients

Serves 4

• 1 kgpork ribs(cut into sections)
• 8 cupswater
• 6 clovesgarlic(whole, peeled)
• 2star anise
• 1cinnamon stick
• 4whole cloves
• 1dang gui (Chinese angelica root)(optional)
• 2 tbspdark soy sauce
• 2 tbsplight soy sauce
• 1 tspwhite pepper
• 1 tspsugar
• 1 tspsalt
• 200 gfried tofu puffs
• 2youtiao (Chinese crullers)(for serving, optional)

Instructions

1. 1

   Blanch the ribs

   Blanch the pork ribs in boiling water for 3 minutes to remove impurities, then drain and rinse.

2. 2

   Combine and simmer

   Combine ribs, water, garlic, star anise, cinnamon, cloves and dang gui if using in a large pot; bring to a boil, skim any foam.

3. 3

   Slow simmer

   Reduce heat and simmer gently, partially covered, for 75-90 minutes until the pork is very tender.

   Simmer gently rather than at a hard boil — a slow, low simmer extracts the herbs' flavor fully while keeping the broth clear rather than cloudy.

4. 4

   Season

   Add dark soy sauce, light soy sauce, white pepper, sugar and salt, adjusting to taste.

5. 5

   Add tofu puffs

   Add the fried tofu puffs and simmer 10 more minutes to absorb the broth.

6. 6

   Serve

   Serve hot with rice and youtiao for dipping.

Variations

• •

  A dry version, bak kut teh kering, reduces the broth to a thick, sticky sauce coating the ribs.

• •

  Some versions add mushrooms or additional vegetables to the pot.

• •

  A Klang-style version tends to use a darker, richer broth than versions found elsewhere in Malaysia.

Storage

Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.

Frequently Asked Questions