Singapore Teochew Bak Kut Teh

Name: Singapore Teochew Bak Kut Teh
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 12 Chinese mushrooms ((rinse and soaked for 30 minutes)); 3 lbs pork ribs ((cut into bite size pieces) (1.4kg)); 12 cups water ((2.9 liter)); 2 sachets bak kut teh spices; 1 bulb garlic ((rinse but do not separate)); 1 tsp white peppercorns ((smashed)); Salt (to taste)

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 10

Author : Linda Ooi

bak kut teh pork bone tea pork ribs tea

Ingredients

Remove All · Remove Spices · Remove Staples

12 Chinese mushrooms ((rinse and soaked for 30 minutes))3 lbs pork ribs ((cut into bite size pieces) (1.4kg))12 cups water ((2.9 liter))2 sachets bak kut teh spices1 bulb garlic ((rinse but do not separate))1 tsp white peppercorns ((smashed))Salt (to taste)

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Instructions

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Step 1

Wash and soak dried mushrooms in hot water for 30 minutes. When rehydrated, drain, and cut off stalks.

Step 2

Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4 to 5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.

Step 3

Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.

Step 4

Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.

Step 5

Add salt to taste. Turn off stove.

Step 6

Serve with steamed rice, yew char kway (a.k.a. as you tiao or Chinese crullers), cut chilies and minced garlic in soy sauce.