Bak Kut Teh (肉骨茶) - How to make it at home from scratch

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat while maintaining flavor.

Chinese rice wine

🥗Healthier: dry sherry

💰Cheaper: white wine

Dry sherry is more accessible and adds depth.

fried shallots

🥗Healthier: caramelized onions

💰Cheaper: onion powder

Caramelized onions provide sweetness without frying.

dried mushrooms

🥗Healthier: fresh mushrooms

💰Cheaper: canned mushrooms

Fresh mushrooms are lighter and more readily available.

Clean the pork belly and pork ribs under running water. Place the pork in a pot of cold water. Bring the water to a boil, and continue to simmer over low heat for 5 minutes.

Skim off the scum floating on the surface. Then remove the pork and wash again with cold water.

Place B and C in a cloth bag. Boil it with the garlic for 30 minutes.

Add the pork and simmer over low heat for 45 minutes. Season the broth with D.

Bring a portion of the broth to a boil in a clay pot.

Add the pork and ribs.

Once it is boiling again, add the enoki and button mushrooms. Simmer for half a minute.

Remove from heat. Add the lettuce on top.

Cook the tofu puffs with some broth in a separate pot for ten minutes.

Serve the Bak Kut Teh with the youtiao, steamed rice, and the tofu puffs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens