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.
bak kut teh, pork bone tea, pork ribs tea
Bak Kut Teh herbs
(rinsed and drained)
/ Dong Gui (rinsed and drained)
/ shitake mushrooms (soaked, rinsed, and stalks removed)
(separated but not peeled)
baby back ribs
or pork ribs, cut into bite-size pieces (900g)
dark soy sauce
(cut into halves)
tofu skin knots
(rinsed, soaked for 20 minutes, drained) (optional)
(rinsed and soaked for 10 minutes, drained (30g) (optional)
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.
Tried this recipe?
Bak Kut Teh (Pork Ribs Tea) at https://www.rotinrice.com/bak-kut-teh-pork-ribs-tea/