Commonly known locally as “Bak Kut Teh”.
The popular meat and pork rib dish cooked in a flavourful broth with a variety of Chinese medicinal herbs.
Simply using the key ingredients of prime pork ribs or even stuffed the pig stomach with the pork soft bones together the Bak Kut Teh herbal sachet.
The pork soft bone comes with soft white bone and slight fat marbling on its meat which is rich in collagen and calcium.
Choice of taste buds from Hokkien, Teochew and Cantonese version.
The robust flavour which is strongly scented with cloudy and thick soup to the light soup which my family prefer.
Another method of using this tea delight is to cook with upper pork hind leg.
Stewed until the meat fall off the bone.
Just yummy! 😋
So what’s the simplest way of preparing Bak Kut Teh?