Bak Kut Teh

Ingredients(for 1 large bowl with broth, pork, and vegetables)

• 300g Lean pork ribs (Kaki babi (choose meaty ribs))
• 6 cloves Garlic cloves (whole, unpeeled)
• 6 pieces Shiitake mushrooms (fresh or rehydrated dried)
• 6 pieces Firm tofu puffs (tau pok)
• 1 sachet Bak Kut Teh herbal spice mix (available at Asian grocers)
• 1 tbsp Dark soy sauce (low sodium preferred)
• 2 tbsp Light soy sauce (low sodium preferred)
• 1 tsp Oyster sauce (optional for extra umami) - optional
• 1 stalk Pandan leaf (tie into a knot)
• 2 tbsp Fresh coriander (chopped, for garnish) - optional
• 1 litre Water (filtered)
• 1 cup Lettuce or baby bok choy (washed and cut) - optional

Instructions

1. 1

   Blanch the pork ribs in boiling water for 2 minutes to remove impurities, then drain and set aside.

   5 minutes

   This step ensures a clear broth and removes excess fat.

2. 2

   In a large pot, add 1 litre of water, Bak Kut Teh herbal spice mix, garlic cloves, and pandan leaf. Bring to a boil.

   5 minutes

   Tie the spice mix in a muslin bag for easy removal.

3. 3

   Add the blanched pork ribs to the boiling broth. Reduce heat to a simmer and cook for 10 minutes.

   10 minutes

   Simmering on low heat keeps the meat tender and juicy.

4. 4

   Add shiitake mushrooms, tofu puffs, light soy sauce, dark soy sauce, and oyster sauce (if using). Continue simmering for another 5 minutes.

   5 minutes

   Stir occasionally to distribute flavors evenly.