Making Bak Ku Teh has always seemed intimidating. I mean, not only do you have to get a deep, flavourful broth, but you also need to simmer your meat long enough to get it to fall-off-the-bone level of tenderness.
We have a pretty simple but great recipe for a herbal (+peppery kick) Bak Ku Teh for you guys. Cooked at length in a potpourri of spices, you can look forward to tender and succulent meat imbued with a strong flavour.
We recommend using our Aw’s Market Pork Big Spare Ribs instead of the usual Prime/Small Ribs. Not many people know this, but the Pork Big Spare Ribs are located closer to the Pork Collar (more fats, much softer). Compared to the Pork Small Ribs, which is located near the Loin (less fat, tougher meat), we feel the Aw’s Market Pork Big Spare Ribs is a much better alternative for this dish (it is cheaper too)!
Try out this recipe, you will surprise your family members with the flavours and texture, and surprise yourself at how easy it is to prepare
Recipe (adapted)
Ingredients:
12 Chinese mushrooms (rinse and soaked for 30 mins)
3 lbs Pork ribs (cut into bite sized pieces) (1.4kg)
12 cups of water (2.9 liter)
2 sachets of bak kut teh spices
1 bulb garlic (rinse but do not separate)
1 tsp white peppercorns (smashed)
Salt to taste
Method:
Wash and soak dried mushrooms in hot water for 30 mins. When rehydrated, drain, and cut off stalks.
Fill a large pot half full of water. Bring to a boil. Add pork ribs. Allow it to blanch for 4-5 minutes. Remove with tongs and rinse in cold water. Discard water left in the pot.
Rinse out pot and fill with 12 cups (2.9 liter) of fresh water. Bring to a boil.
Add blanched pork ribs, bak kut teh sachet, garlic bulb, mushrooms, and peppercorns. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1 hour. Skim off any scum appearing on the surface.
Add salt to taste. Turn off stove.
Serve with steamed rice or youtiao and pair it with sliced chilli padi, minced garlic and soy sauce.