Bak Kut Teh

Bak Kut Teh means "meat bone tea" and is a fragrant, peppery pork soup beloved in Malaysia and Singapore. Tender pork slowly simmers with whole garlic bulbs, plenty of white pepper, and a Chinese spice packet containing star anise, cinnamon, and cloves, until the broth becomes deep and warming. Red dates and goji berries round out the soup with a mild sweetness. Serve it piping hot with a bowl of steaming jasmine rice and a little soy sauce for dipping the meat – it's pure comfort food.

• Cuisine: Malaysian
• Time: 2 hours
• Servings: 4 people
• Difficulty: Medium

Instructions

1. Cut approx. 1 kg of pork (preferably bone-in pieces, e.g., loin chops or neck) into coarse pieces. Place the meat in a pot, cover with cold water, and bring to a boil. Boil for 2-3 minutes, drain the water, and rinse the meat to remove any scum. This will result in a clear soup.
2. Return the meat to the clean pot along with 2 whole garlic bulbs (cut off the top, leave the skin on), the spice packet (palo blend), 2 tsp whole or coarsely crushed white peppercorns, 1 tbsp light soy sauce, and 1 tbsp dark soy sauce.
3. Pour in 2 liters of water, ensuring the meat is well covered. Bring to a boil, skim off any foam, and reduce to a gentle simmer.
4. Cover and let the soup simmer gently for 1.5 hours, until the meat is tender and falling off the bone. The meat should be thoroughly cooked.
5. Add a handful of red dates and 1 tbsp goji berries for the last 20 minutes of cooking time.
6. Season the soup with a little more light soy sauce and white pepper – it should be distinctly peppery. Skim any fat from the surface if desired.
7. Stir in fresh pak choi for the last 3-4 minutes, until just tender.
8. Ladle soup, meat, and vegetables into deep bowls and serve immediately with steamed jasmine rice and a small bowl of soy sauce with fresh chili for dipping.

Tips

• The initial pre-boiling of the meat is key to a clear, clean soup – do not skip it.
• Allow the soup to rest for an hour after cooking and then reheat; the flavor will deepen even further.
• If you can get dried shiitake mushrooms, add a few to the pot for extra richness.