Pork ribs simmered for hours in a deeply herbal broth of star anise, cinnamon and dang gui, a beloved Malaysian-Chinese soup.
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.
Serves 4
Blanch the pork ribs in boiling water for 3 minutes to remove impurities, then drain and rinse.
Combine ribs, water, garlic, star anise, cinnamon, cloves and dang gui if using in a large pot; bring to a boil, skim any foam.
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.
Add dark soy sauce, light soy sauce, white pepper, sugar and salt, adjusting to taste.
Add the fried tofu puffs and simmer 10 more minutes to absorb the broth.
Serve hot with rice and youtiao for dipping.
Blanch the ribs before simmering to remove impurities that would otherwise cloud the finished broth.
Simmer gently rather than boiling hard, both for a clearer broth and to fully extract the herbs' subtle, complex flavors.
Adjust the soy sauce and seasoning gradually near the end, since the herb blend's intensity can vary between brands.
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.
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.
Bak kut teh is believed to have originated among Chinese immigrant communities in Klang, near Kuala Lumpur, in the early 20th century, and it remains one of the most beloved Chinese-Malaysian dishes, especially popular as a hearty breakfast.
Pre-mixed spice packets are sold at Asian groceries and simplify the process considerably, containing the right blend of herbs already measured out.
You can omit it, though it contributes a distinct, slightly sweet earthiness that's traditional to the dish.
The ribs likely weren't blanched thoroughly, or the soup boiled too hard — blanch well and keep the simmer gentle throughout cooking.
Per serving (400g / 14.1 oz) · 4 servings total
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