Malaysian
Bak Kut Teh
A Malaysian Klang-style pork rib herbal broth, dark with soy and fragrant with garlic, pepper, and Chinese medicinal herbs. Serve it hot with rice, youtiao, and sliced chilies in soy sauce.
Ingredients
- Pork ribs, cut into 5 cm pieces600g
- Whole garlic bulbs, unpeeled and lightly smashed2 small
- Dried shiitake mushrooms, soaked until soft4
- Tofu puffs6
- Water1.5 litres
- Light soy sauce2 tbsp
- Dark soy sauce1 tbsp
- Oyster sauce1 tbsp
- Rock sugar1 tsp
- White peppercorns, lightly crushed1 tsp
- Black peppercorns, lightly crushed1/2 tsp
- Cinnamon stick1 small
- Star anise1
- Cloves2
- Dang gui dried angelica root3 slices
- Yu zhu dried Solomon's seal8g
- Dang shen dried codonopsis8g
- Gan cao dried licorice root2 slices
- Goji berries1 tbsp
- Saltto taste
- Cooked jasmine rice2 bowls
- Youtiao, sliced1 piece
- Bird's eye chilies, sliced2
- Dark soy sauce for dipping2 tbsp
Method
- Put the pork ribs in a pot of boiling water and blanch for 5 minutes, then drain and rinse the ribs under running water to remove scum.
- Place the dang gui, yu zhu, dang shen, gan cao, goji berries, cinnamon, star anise, cloves, white peppercorns, and black peppercorns in a muslin spice bag or soup sachet.
- Bring 1.5 litres water to a boil in a clean claypot or heavy pot, then add the blanched pork ribs, smashed garlic bulbs, soaked shiitake mushrooms, and the herb bag.
- Reduce to a gentle simmer, partially cover, and cook for 1 hour, skimming off any foam or excess oil from the surface.
- Stir in the light soy sauce, dark soy sauce, oyster sauce, and rock sugar, then continue simmering for 30 to 40 minutes until the ribs are tender but still hold their shape.
- Add the tofu puffs and simmer for another 10 minutes so they absorb the broth.
- Taste the soup and adjust with salt or a little more light soy sauce if needed, then remove the herb bag.
- Serve the bak kut teh piping hot with jasmine rice, sliced youtiao for dipping into the broth, and bird's eye chilies in dark soy sauce on the side.
Common questions
Can I substitute the herb bag ingredients if I can’t find dang gui, yu zhu, dang shen, or gan cao?
Yes, but the flavor won’t be identical. For a simpler substitute, use more white pepper, a little extra garlic, and one extra star anise. If you can buy a ready-made bak kut teh spice packet, that’s the closest option.
How long should I simmer the ribs so they’re tender but not falling apart?
Plan on about 1 hour 40 minutes to 2 hours total after blanching. Start checking at 1 hour 20 minutes; the ribs should be tender enough to bite cleanly but still hold their shape.
What are the most common mistakes when making bak kut teh?
Skipping the blanching step, boiling too hard, and adding soy sauces too early are the biggest mistakes. A hard boil makes the broth cloudy and the ribs tough; a gentle simmer keeps the soup clear and flavorful.
How should I store leftovers, and how long do they keep?
Cool the soup quickly, then refrigerate in a covered container for up to 3 days. For longer storage, freeze the broth and ribs for up to 2 months. Reheat gently so the pork doesn’t dry out.
What should I serve with bak kut teh?
Serve it hot with steamed rice, youtiao, and a small bowl of sliced chili with soy sauce. A side of blanched greens or mushrooms works well too. Keep the broth in a separate bowl for sipping.