Bak Kut Teh (Malaysian Pork Rib Herbal Pepper Broth Soup)
Bak kut teh - 'meat bone tea' in Hokkien - originated with Chinese laborers in colonial-era Malaya who slow-simmered pork ribs with medicinal herbs to sustain through long workdays. The Klang Valley style, now most widely known, features a broth dominated by garlic and white pepper rather than Chinese herbal flavors, resulting in a clear, pale soup with an assertive peppery kick that warms from the throat down. Whole heads of garlic soften to a paste-like sweetness over the long simmer, while the pork ribs give up their collagen until the meat slides cleanly off the bone. The broth is traditionally poured over rice or eaten with fried dough sticks (youtiao) for dipping. In Kuala Lumpur's Klang district, bak kut teh shops open before dawn, serving it as a fortifying breakfast.
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Instructions
- 1
Soak pork ribs in cold water for 20 minutes to remove blood.
- 2
Blanch ribs for 3 minutes, then rinse clean.
- 3
Combine water, ribs, garlic, peppercorns, star anise, and cinnamon; bring to a boil.
- 4
Simmer on medium-low for at least 70 minutes until tender.
- 5
Season with soy sauce and serve hot with rice.
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Nutrition (per serving)
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