Malaysia’s Herbal Claypot Bak Kut Teh

Chinese
Mains
Pork
Soup

Easy Level:

Cook Time:

Servings:

3-4 pax

Did we get the flavours right? This is our rendition of the iconic Malaysia Claypot Herbal Bak Kut Teh!

After trying a few stores in Kuala Lumpur, we knew we had to recreate it in The Meatmen kitchen.

This popular pork-based soup is slow-cooked for hours with succulent pork cuts, fragrant herbs and spices while, the Singapore Bak Kut Teh focuses on the pepper and garlic flavours. Both uniquely delicious!

As a quintessential Malaysian street food, Herbal Bak Kut is comforting and nourishing for the body! Highly-raved breakfast (or supper or any meal, really) food among Singaporeans and Malaysians alike.

 

đź“ŤRestoran Lieong Kee Bae Good Teh

19, Jalan Development, Taman Kepong, 52100 Kepong, KL

Opening hours: 7.30am to 2.30pm; 5pm to 11pm (closed every Mon)

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Pork ribs (around 10 ribs)
0.00
kg
kg
Pork ribs (around 10 ribs)
0.00
g
g
Pork Belly
0.00
g
g
Pork Belly
0.00
Pig's stomach
0.00
Pig's stomach
0.00
g
g
Small intestines
0.00
g
g
Small intestines
0.00
g
g
White peppercorns
0.00
g
g
White peppercorns
0.00
bulb
bulb
Garlic
0.00
bulb
bulb
Garlic
0.00
Dried mushrooms (rehydrated)
0.00
Dried mushrooms (rehydrated)
0.00
g
g
Yu Zhu (solomon's seal)
0.00
g
g
Yu Zhu (solomon's seal)
0.00
g
g
Dang Gui (angelica root)
0.00
g
g
Dang Gui (angelica root)
0.00
g
g
Dang Shen (Codonopsis pilosula)
0.00
g
g
Dang Shen (Codonopsis pilosula)
0.00
Cinnamon stick
0.00
Cinnamon stick
0.00
Star anises
0.00
Star anises
0.00
Cloves
0.00
Cloves
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tsp
tbsp
Light soy sauce
0.00
tsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Salt
0.00
litres
litres
boiling water
0.00
litres
litres
boiling water
0.00
g
g
Wolfberries
0.00
g
g
Wolfberries
0.00
g
g
Sheng Cai / Chinese Lettuce (washed and clean)
0.00
g
g
Sheng Cai / Chinese Lettuce (washed and clean)
0.00
Tau Pok
0.00
Tau Pok
Beancurd skin
Beancurd skin
You Tiao
You Tiao

Steps

1

Soak dried mushrooms with hot water for at least 1 hour.
Soak dried mushrooms with hot water for at least 1 hour.
Mark as completed

2

Clean pig’s stomach and intestines, removing dirt, gunk and excess fat. Wash Pork belly and pork ribs.
Clean pig’s stomach and intestines, removing dirt, gunk and excess fat. Wash Pork belly and pork ribs.
Mark as completed

3

In a large pot, blanch pork belly and pork ribs for 10 minutes. Remove and transfer to a large braising pot. Blanch the pig’s stomach and intestines. Set aside in the braising pot.
In a large pot, blanch pork belly and pork ribs for 10 minutes. Remove and transfer to a large braising pot. Blanch the pig’s stomach and intestines. Set aside in the braising pot.
Mark as completed

4

In a spice bag, add Yu zhu, Dang gui, Dang shen, cinnamon, star anise, cloves and white peppercorns. Tie up and add to pot.
In a spice bag, add Yu zhu, Dang gui, Dang shen, cinnamon, star anise, cloves and white peppercorns. Tie up and add to pot.
Mark as completed

5

To pot, add rehydrated mushrooms, garlic and 2 litres of water. Bring to a boil.
To pot, add rehydrated mushrooms, garlic and 2 litres of water. Bring to a boil.
Mark as completed

6

Season with dark soy sauce, light soy sauce, sugar and salt.
Season with dark soy sauce, light soy sauce, sugar and salt.
Mark as completed

7

Cover and simmer for about 2 hours.
Cover and simmer for about 2 hours.
Mark as completed

8

Remove pork belly, intestines and pig’s stomach and 1.5 hour mark.
Remove pork belly, intestines and pig’s stomach and 1.5 hour mark.
Mark as completed

9

Add Tau pok.
Add Tau pok.
Mark as completed

10

When ready to serve, cut meats up and add portions to a small claypot.
When ready to serve, cut meats up and add portions to a small claypot.
Mark as completed

11

Add soup, wolfberries and bring to boil.
Add soup, wolfberries and bring to boil.
Mark as completed

12

Add lettuce and beancurd skin before serving.
Add lettuce and beancurd skin before serving.
Mark as completed

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