Bak Kut Teh (肉骨茶)
Ingredients
The soup
- 500g
- pork bones
- 1kg
- pork ribs
- 1kg
- pork shoulder
- 1
- spice sachet (store bought or self made)
- 3 slices
- Angelica Root (当归)
- 12
- dried shitake mushrooms
- 1 whole
- garlic
- 1/4 cups
- goji berries
- 50g
- Solomonseal rhizome (玉竹)
- 10
- red or black dates
- 30g
- goji berries
Spice sachet (if not using a herb packet)
- 3 slices
- Angelica Root (当归)
- 30g
- Codonopsis Root (党参)
- 30g
- Rhizome Ligustici (川芎)
- 1 small
- piece of Rehmania (熟地黄) (This is primary ingredient that makes the taste of bah kut teh)
- 2 pieces
- Licorice root (甘草)
- 2 pieces
- star anise
- 1 stick
- cinnamon
- 6
- cloves
- 1 tsp
- fennel seeds
- 1/2 tsp
- white peppercorn (replace with normal pepper)
Method
- 01
Pack all the spice sachet ingredients into a large tea bag or a muslin bag (skip if sachet is store bought)
- 02
De-scum the pork bones, ribs and shoulder.
- 03
Then, submerge the pork bones and meat in cold water and bring it to a boil again
- 04
Turn down the heat to a simmer and add in the rest of the ingredients
- 05
Simmer for about 2-3 hours until the pork is fork tender
- 06
Remove from heat and season to taste with sugar and salt.
- 07
Serve with steamed rice and ideally Glass Cabbage (玻璃生菜)
Notes
- The garlic amount is just a guide, being precise with it isn't a big deal.
- To intensify the flavor, let it rest as long as you've been boiling for or overnight.
- Store bought packets work just as well but it's just harder to control the actual herb taste