Bak Kut Teh (Pork Ribs Tea)
Bak Kut Teh (Pork Ribs Tea) is a Chinese herbal soup with dong gui known for its warming properties. This comforting dish is perfect for the colder months.
Keyword : bak kut teh, pork bone tea, pork ribs tea
Ingredients
- 10 cups water (2.5 liters)
- 1 packet Bak Kut Teh herbs (rinsed and drained)
- 3 slices Angelica Sinensis / Dong Gui (rinsed and drained)
- 12 Chinese mushrooms / shitake mushrooms (soaked, rinsed, and stalks removed)
- 2 tbsp vegetable oil
- 1 bulb garlic (separated but not peeled)
- 2 lbs baby back ribs or pork ribs, cut into bite-size pieces (900g)
- 2 tbsp dark soy sauce
- 1 piece rock sugar (10g)
- Salt to taste
- 12 small tofu puffs (cut into halves)
- 24 pieces tofu skin knots (rinsed, soaked for 20 minutes, drained) (optional)
- ¼ cup goji berries (rinsed and soaked for 10 minutes, drained (30g) (optional)
Instructions
- Bring water in a large pot to a boil.
- Place all bak kut teh herbs, except for spice sachet, Solomon’s seal rhizome (yok chok), and red or black dates in a muslin filter bag. Dong gui should also be placed in the muslin filter bag.
- When water comes to a boil, place muslin bag, spice sachet, yok chok, dates, and mushrooms in the water.
- Heat vegetable oil in a large fry pan. Add garlic and pork ribs. Sear ribs for about 3 minutes. Stir in dark soy sauce. Turn off heat and transfer pork ribs and garlic to huge pot.
- Add rock sugar. When liquid comes back to a boil, season with salt. Reduce heat to low and allow it to simmer for about 1½ hours.
- Add tofu puffs, tofu skin knots, and goji berries. Simmer for another 30 minutes.
- Discard muslin filter bag and spice sachet.
- Serve with steamed rice, yew char kway (aka as you tiao or Chinese crullers), and cut chilies in soy sauce.
Nutrition
Calories: 473kcal
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