Bak Kut Teh
Experience the rich and aromatic depths of Bak Kut Teh, a beloved Chinese herbal pork rib soup that’s steeped in tradition and bursting with flavor. This hearty dish combines tender pork ribs simmered to perfection with a medley of spices, including black and white peppercorns and a specially crafted Bak Kut Teh spice mix, all infused in a savory soy-based broth. Dried shiitake mushrooms lend earthy complexity, while fresh cilantro and crispy fried shallots add a delightful finishing touch. Perfectly paired with steamed rice or youtiao (fried dough sticks), this comforting soup is not just a meal but a soulful experience. Ready in just over two hours, this dish is ideal for family gatherings or chilly evenings, showcasing the essence of Southeast Asian cuisine in every steaming bowl. Keywords: Bak Kut Teh recipe, pork rib soup, herbal broth, soy sauce, Chinese comfort food.
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Recipe Information
Ingredients
- 800 grams pork ribs
- 10 whole garlic cloves
- 2 tablespoons black peppercorns
- 1 tablespoon white peppercorns
- 1 packet Bak Kut Teh spice mix
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 6 pieces dried shiitake mushrooms
- 2 liters water
- 1 teaspoon salt
- 1 teaspoon sugar
- 10 grams fresh cilantro
- 2 tablespoons fried shallots
Instructions
Soak the dried shiitake mushrooms in a bowl of warm water for about 20 minutes until softened. Once softened, slice the mushrooms and set aside.
Rinse the pork ribs under cold water and pat them dry with a paper towel. Set aside while preparing other ingredients.
In a large pot, add 2 liters of water and bring it to a boil. Add the pork ribs and blanch them for 5 minutes to remove impurities.
Remove the pork ribs and discard the water. Rinse the pot and return the blanched ribs back to the pot.
Add garlic cloves, black peppercorns, white peppercorns, and the Bak Kut Teh spice mix to the pot.
Pour in 2 liters of fresh water and bring the pot to a boil.
Once boiling, reduce the heat to simmer. Add the sliced mushrooms, soy sauce, and dark soy sauce.
Allow the soup to simmer gently for approximately 90-120 minutes until the pork ribs are tender and flavors have infused.
Season the soup with salt and sugar, adjusting to taste. Stir well and allow it to cook for an additional 10 minutes.
Ladle the Bak Kut Teh soup and ribs into serving bowls.
Garnish with fresh cilantro and fried shallots before serving.
Serve hot with steamed white rice or youtiao (fried dough sticks) on the side.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 1.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
