Herbal Pork Ribs Soup (Bak Kut Teh) – 药材肉骨茶

This immensely popular herbal version of Bak Kut Teh is commonly found in Klang. Just looking at the colour of the soup, you can already tell the difference between this and the clear, peppery, garlicky version we made previously.

This time round, we used prime ribs which is cooked to fall- off-the-bone tenderness. The addition of pork maw not only adds more flavour. When cooked, it also absorbs all the herbal goodness. Best served when the pork maw is soft yet still slightly Q.

Claypot is highly recommended as it gives this dish beautiful textures and flavours!

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  • Servings: 5

  • Time: 2 hr 10 min

  • Skill: Easy

Ingredients

  1. 1.2 kg of prime pork ribs (around 10 ribs)

  2. 1 pork maw

  3. 50g white peppercorns

  4. 1 bulb garlic

  5. 10g Yu Zhu (solomon’s seal)

  6. 10g Chuan Xiong (lovage rhizome)

  7. 10g Dang Gui (angelica root)

  8. 1 cinnamon stick

  9. 2 star anises

  10. 10 cloves

  11. 10g wolf berries

  12. 2 tbsp dark soy sauce

  13. 2 tbsp light soy sauce

  14. 1 tbsp sugar

  15. ½ tbsp salt

  16. 100g Sheng Cai / Chinese Lettuce (washed and clean)

  17. 2 litres boiling water

  18. Water for blanching

  19. 1.2 kg of prime pork ribs (around 10 ribs)

  20. 1 pork maw

  21. 50g white peppercorns

  22. 1 bulb garlic

  23. 10g Yu Zhu (solomon’s seal)

  24. 10g Chuan Xiong (lovage rhizome)

  25. 10g Dang Gui (angelica root)

  26. 1 cinnamon stick

  27. 2 star anises

  28. 10 cloves

  29. 10g wolf berries

  30. 2 tbsp dark soy sauce

  31. 2 tbsp light soy sauce

  32. 1 tbsp sugar

  33. ½ tbsp salt

  34. 100g Sheng Cai / Chinese Lettuce (washed and clean)

  35. 2 litres boiling water

  36. Water for blanching

Instructions

  1. Blanch 1.2 kg of prime ribs for 5 mins

  2. Drain and set aside

  3. Blanch 1 pork maw for 5 mins

  4. Drain and set aside

  5. To a large claypot add 50g white peppercorns, 1 bulb garlic, 10g Yu Zhu (solomon’s seal), 10g Chuan Xiong (lovage rhizome), 10g Dang Gui (angelica root), 1 cinnamon stick, 2 star anises and 10 cloves

  6. Next add 2 litres of boiling water, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp salt

  7. Then add prime ribs and pork maw to the claypot

  8. Cover, bring to boil and simmer for 2 hours

  9. Add 10g wolfberries and simmer for another 3 mins

  10. Remove pork maw

  11. Cut pork maw into strips

  12. To serve add 2-3 pieces of chinese lettuce to a bowl, add a few strips of pork maw and 2 pieces of prime ribs and soup

  13. Blanch 1.2 kg of prime ribs for 5 mins

  14. Drain and set aside

  15. Blanch 1 pork maw for 5 mins

  16. Drain and set aside

  17. To a large claypot add 50g white peppercorns, 1 bulb garlic, 10g Yu Zhu (solomon’s seal), 10g Chuan Xiong (lovage rhizome), 10g Dang Gui (angelica root), 1 cinnamon stick, 2 star anises and 10 cloves

  18. Next add 2 litres of boiling water, 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp sugar and ½ tbsp salt

  19. Then add prime ribs and pork maw to the claypot

  20. Cover, bring to boil and simmer for 2 hours

  21. Add 10g wolfberries and simmer for another 3 mins

  22. Remove pork maw

  23. Cut pork maw into strips

  24. To serve add 2-3 pieces of chinese lettuce to a bowl, add a few strips of pork maw and 2 pieces of prime ribs and soup