Soups Recipes - Pork Bone Tea (Bak Kut Teh) Recipe

Ingredients

• 500g/1 1/4lb meaty pork ribs, trimmed and cut into 5cm/2in lengths

• 225g/8oz pork loin

• 8 garlic cloves, unpeeled and bruised

• 2 cinnamon sticks

• 5 star anise

• 120ml/1/2 cup light soy sauce

• 50ml/1/4 cup dark soy sauce

• 15ml/1 tbsp sugar

• salt and ground black pepper

• steamed rice, to serve

For the dipping sauce:

• 120ml/1/2 cup light soy sauce

• 2 fresh red chilies, seeded and finely chopped

For the spice bag:

• 6 cloves

• 15ml/1tbsp dried orange peel

• 5ml/1 tsp black peppercorns

• 5ml/1 tsp coriander seeds

• 5ml/1 tsp fennel seeds

Serves 4-6

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Method:

1. To make the dipping sauce, stir the soy sauce and chilies together in a small bowl and set aside.

2. To make the spice bag, lay a piece of muslin (cheesecloth) flat and place all the spices in the centre. Gather up the edges and tie together.

3. Put the pork ribs and loin into a deep pan. Add the garlic, cinnamon sticks, star anise and spice bag. Pour in 2.5 liters/10 cups water and bring to the boil.

4. Skim off any fat from the surface, then stir in the soy sauces and sugar.

5. Reduce the heat and simmer, partially covered, for about 2 hours, until the pork is almost falling off the bones. Season to taste with salt and lots of black pepper.

6. Remove the loin from the broth and cut it into bite size pieces. Divide the meat and ribs among four to six bowls and ladle the steaming broth over the top.

7. Serve with the soy and chili sauce, as a dip for the pieces of pork, and steamed rice.

Note: This aromatic peppery broth is a favorite at late night hawker stalls.