Bak Kut Teh (Pork Rib Soup)

Bak Kut Teh (Pork Rib Soup) Recipe - A Flavorful Chinese & Malaysian Delicacy

Region / culture: China, Malaysia | Preparation time: 15 minutes | Cooking time: 4 hours | Servings: 4

Introduction

Bak Kut Teh, a comforting and aromatic pork rib soup, is a beloved dish in Malaysia and Singapore. Its name translates to "meat bone tea," highlighting the essence of the soup which combines tender pork ribs with a complex broth infused with herbs and spices. This dish is not just a culinary delight but also a cultural emblem, representing the fusion of Chinese cooking techniques with Southeast Asian flavors. The recipe provided here offers a traditional approach to preparing Bak Kut Teh, promising an authentic taste of this iconic dish.

History

The origins of Bak Kut Teh can be traced back to the early 20th century, where it was introduced by Chinese immigrants in Malaysia and Singapore. Initially, it was a nourishing meal for the laborers and coolies working in the port areas, providing them with the necessary energy and warmth. Over the years, Bak Kut Teh has evolved, incorporating local herbs and spices, and has become a staple in the region, enjoyed by people from all walks of life. Each family and eatery has its own version, making the dish rich in history and variety.

Ingredients

500 g pork ribs with bones
20 g whole garlic with husk
10 g white peppercorns, whole
20 g rock sugar
10 g bak kut teh spices
2 liters water
20 ml dark soy sauce
10 g red chile

How to prepare

To blanch the pork ribs and bones, bring a pot of water to a boil and cook them for 5 minutes.
Remove the ribs and bones from the water and rinse them with clean water. Set the ribs aside.
In a stockpot, combine the bones with water, bak kut teh spices, white peppercorn, and whole garlic cloves.
Bring the mixture to a boil, then reduce the heat and let it simmer on low for 3 hours.
Add the pork ribs to the stock and continue simmering for an additional hour.
Season the broth with sugar and adjust the seasoning according to your taste.
Strain the stock to remove any solids.
Discard the bones.
Allow the pork ribs to cool, then set them aside.
Serve the broth with the ribs, steamed rice, yutiao (Chinese crullers), soy sauce, and sliced red chiles.

Variations

There are several variations of Bak Kut Teh, including:
Herbal Bak Kut Teh: Incorporates a variety of Chinese herbs for a more medicinal taste.
Dry Bak Kut Teh: The broth is reduced until thick, and additional ingredients like okra, dried squid, and mushrooms are added.
Seafood Bak Kut Teh: Replaces pork ribs with seafood such as fish, prawns, and squid for a lighter version.

Cooking Tips & Tricks

To achieve the best flavor and tenderness in your Bak Kut Teh, consider the following tips:

- Blanching the pork ribs before simmering helps remove impurities, resulting in a clearer broth.

- Slow cooking on low heat allows the flavors to meld together and the meat to become fall-off-the-bone tender.

- Adjust the amount of garlic and peppercorns based on your preference for a more or less spicy broth.

- Using a combination of light and dark soy sauce can enhance the color and depth of flavor in the broth.

Serving Suggestions

Bak Kut Teh is traditionally served with steamed white rice, youtiao (Chinese crullers), and a side of soy sauce with sliced red chiles for dipping. Fresh coriander and sliced garlic can also be added to the broth for extra flavor.

Cooking Techniques

The key to a successful Bak Kut Teh lies in the slow simmering of the broth, which allows the flavors to develop fully. Blanching the pork ribs before adding them to the broth ensures a clear, clean-tasting soup.

Ingredient Substitutions

For a halal version of Bak Kut Teh, chicken or beef ribs can be used in place of pork. Mushroom or vegetable broth can be used for a vegetarian version, omitting the meat altogether.

Make Ahead Tips

Bak Kut Teh can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to a month. The flavors often deepen when the soup is reheated, making it even more delicious the next day.

Presentation Ideas

Serve Bak Kut Teh in a large clay pot or individual bowls. Garnish with fresh coriander leaves and a sprinkle of fried shallots for added texture and flavor.

Pairing Recommendations

Bak Kut Teh pairs well with oolong tea, which can help cut through the richness of the soup. Light, crisp beers or a fruity Riesling also complement the flavors of the dish.

Storage and Reheating Instructions

Store leftover Bak Kut Teh in an airtight container in the refrigerator. To reheat, bring the soup to a boil over medium heat, ensuring it is heated thoroughly before serving.

Nutrition Information

Calories per serving

A serving of Bak Kut Teh contains approximately 300-350 calories. The majority of these calories come from the fats in the pork ribs, with carbohydrates and proteins also contributing to the total calorie count.

Carbohydrates

The primary source of carbohydrates in Bak Kut Teh comes from the rock sugar and dark soy sauce used in the recipe. A serving of Bak Kut Teh contains approximately 10-15 grams of carbohydrates, most of which are sugars from the rock sugar. The actual carbohydrate content can vary based on the amount of sugar and soy sauce used.

Fats

Pork ribs are the main source of fats in Bak Kut Teh. A serving typically contains about 20-25 grams of fat, depending on the cut of the ribs and how much fat is trimmed before cooking. The broth, if not defatted, can also contain residual fats from the pork.

Proteins

Bak Kut Teh is a protein-rich dish, thanks to the generous amount of pork ribs used. A single serving can provide approximately 25-30 grams of protein, making it a hearty and satisfying meal that supports muscle repair and growth.

Vitamins and minerals

The spices and herbs in Bak Kut Teh, along with the pork ribs, contribute various vitamins and minerals to the dish. These include iron from the pork, calcium and magnesium from the bones, and various antioxidants from the spices. Garlic, a key ingredient, is also known for its immune-boosting properties.

Alergens

The main allergens to be aware of in Bak Kut Teh are soy (from the soy sauce) and gluten (if the soy sauce contains wheat). Individuals with allergies to these ingredients should seek suitable substitutions or omit them from the recipe.

Summary

Bak Kut Teh is a balanced dish, offering a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. However, it is relatively high in sodium and fats, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Bak Kut Teh is a flavorful and nourishing dish that combines tender pork ribs with a rich herbal broth. With its deep roots in Malaysian and Singaporean cuisine, this dish offers a taste of tradition and comfort. By following the recipe and tips provided, you can create an authentic Bak Kut Teh experience at home, enjoying the warmth and complexity of this beloved soup.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Bak Kut Teh, a traditional Chinese pork rib soup that warms the soul and fills the belly. The story of how I learned to make this delicious dish is one of serendipity and good fortune, and it all began on a rainy day in the bustling streets of Singapore.

I was walking through the vibrant markets of Chinatown, the air filled with the enticing aromas of spices and herbs, when I stumbled upon a small food stall tucked away in a corner. The elderly woman behind the stall was diligently preparing bowls of steaming hot Bak Kut Teh, her hands moving with the precision and grace of someone who had been cooking for decades.

Intrigued by the delicious smells wafting from her pot, I struck up a conversation with the woman and soon learned that she had been making Bak Kut Teh for over 50 years, a recipe passed down to her from her own grandmother. She graciously invited me to watch her cook and learn the secrets of her flavorful broth.

As I watched her expertly season the pork ribs with a blend of aromatic spices and herbs, I couldn't help but be in awe of her skill and knowledge. She explained the importance of using the right balance of ingredients, from peppercorns and garlic to dried mushrooms and soy sauce, to create a broth that was both rich and fragrant.

After hours of simmering on the stove, the soup was finally ready, and I eagerly sat down to taste the fruits of our labor. The first spoonful was a revelation – the broth was robust and savory, the tender pork ribs falling off the bone, and the flavors melded together in perfect harmony.

I knew then and there that I had to learn how to make this dish for myself, to carry on the tradition and pass it down to future generations. The kind woman agreed to teach me her recipe, sharing her wisdom and tips with me as we cooked side by side.

Over the next few weeks, I practiced making Bak Kut Teh in my own kitchen, carefully following the steps and adjusting the seasonings to suit my taste. Each batch I made brought me closer to mastering the art of this beloved soup, and soon enough, I was able to replicate the flavors of the original recipe with confidence.

As the years passed, I continued to make Bak Kut Teh for my family and friends, always receiving rave reviews and requests for seconds. The dish became a staple at our dinner table, a comforting reminder of the time I spent in that small food stall in Chinatown and the wonderful woman who shared her recipe with me.

Now, as I pass on my knowledge of Bak Kut Teh to my grandchildren, I can't help but feel grateful for the chance encounter that led me to discover this culinary gem. It is a reminder that sometimes, the best recipes are found in the most unexpected of places, waiting to be uncovered and shared with those we love.

And so, whenever I make a pot of Bak Kut Teh, I am transported back to that rainy day in Singapore, the smells and sounds of the market swirling around me as I learned the art of this delicious soup. It is a memory I will always cherish, a reminder of the power of food to bring people together and create lasting connections.

In the end, I am grateful for the opportunity to learn this recipe and carry on the tradition of Bak Kut Teh in my own home. It is a dish that holds a special place in my heart, a symbol of the culinary adventures and friendships that have enriched my life. And as I sit down to enjoy a bowl of this comforting soup with my loved ones, I am reminded of the joy that comes from sharing good food and good company.