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Bak Kut Teh (Pork Ribs Tea)
Bak Kut Teh (Pork Ribs Tea)

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We hope you got benefit from reading it, now let’s go back to bak kut teh (pork ribs tea) recipe. To make bak kut teh (pork ribs tea) you need 25 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Bak Kut Teh (Pork Ribs Tea):
  1. Use Pork Soup Bone (Sin Guat)
  2. You need Pork Ribs (Pai Guat)
  3. Prepare Pork Shoulder (Jue Jiang)
  4. Take Pork Throttle (Jue Shaou)
  5. Use Chinese Herbs
  6. Get Sun Kee Ready Pack BKT
  7. Prepare Anglica Sinensis (Dong Guai)
  8. Take Solomons Seal (Yuk Juk)
  9. You need Codonopsis Root (Dong Sum)
  10. Use Rehmannia (Suk Dai)
  11. Use Star Anise
  12. Use Cloves
  13. Prepare Stick Cinnamon
  14. Use Fennel Seeds
  15. Get Black Dates
  16. You need Wolfberries
  17. Get Licorice Root (Kum Chou)
  18. Get Ingredients
  19. Prepare 3 Bulbs Smoke Garlic
  20. Provide 3 Bulbs Normal Garlic
  21. Take 2 pcs thumb sized Ginger
  22. Provide Seasoning
  23. Prepare 6 tbsp soy sauce
  24. Provide 3 tsp rock salt
  25. Use 1 1/2 tsp crystal sugar
Instructions to make Bak Kut Teh (Pork Ribs Tea):
  1. Bak Kut Teh herbs can be purchased from local Chinese herbal shop or super market. These herbs now comes with different brands. We mix a packet of ready made packet of mixed herbs in a sachet and picked some herbs from a local herbal shop for this. Some herbs make the soup black in color while some in light brown. Teo Chew BKT will be very light grey.
  2. Boil all the pork bones and meat in hot water for 20 minutes to remove scums, oil and smell. Set aside.
  3. Boil 3 litres of water in a pot with all the herbs and soup bone for 30 minutes.
  4. Put in the rest of the pork meat, garlic and ginger into the pot and boil for another 20 minutes. Add in salt and soy sauce and boil for another 10 minutes.
  5. Turn off fire. Let the pot cool down and keep in the fridge overnight. Alternatively if you have a keep warm thermos pot you can keep in there. This overnight process will marinate the herbal soup and seasoning into the meat.
  6. After overnight, boil the pot. When the pot is hot, add in sugar. Adjust to taste. The soup should taste little salty and sweet. Let it simmer in slow cook for 3 hours and serve. You can add in other optional items such as tofu pok, emoki mushroom or vege. Goes well with white rice and soy sauce with garlic and chili padi.

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