Authentic and Flavorful Claypot Bak Kut Teh Recipe

Ingredients

500 grams of pork ribs
2 litres of water
6 cloves of garlic
1 teaspoon of white peppercorns, crushed
2 star anise
3 dried shiitake mushrooms
1 tablespoon of dark soy sauce
1 tablespoon of light soy sauce
1 tablespoon of oyster sauce
2 tablespoons of Shaoxing wine
1 piece of rock sugar
2 tablespoons of bak kut teh spice mix
1 piece of tofu puff, cut into quarters
2 pieces of fried tofu skin rolls
1 handful of enoki mushrooms
1 tablespoon of vegetable oil
Fried shallots, to garnish
Spring onions, sliced, to garnish
Cilantro, to garnish

Steps and instructions

Bring a large pot of water to a boil. Add the pork ribs and blanch for about 5 minutes to remove impurities. Drain and rinse the ribs under cold water. Set aside.
In a clay pot, add the vegetable oil, garlic, and crushed white peppercorns, and sauté until fragrant.
Add the star anise and bak kut teh spice mix to the pot. Stir-fry for a minute to bring out their aroma.
Add the pork ribs into the pot. Add 2 litres of water, Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce and rock sugar. Stir well to combine.
Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it simmer for about 1 hour and 30 minutes, or until the pork ribs are tender.
While the soup is simmering, soak the dried shiitake mushrooms in hot water until they become soft. Slice the mushrooms and set aside.
Add the tofu puff, fried tofu skin rolls, and sliced shiitake mushrooms into the pot. Continue to simmer for another 15 minutes.
In the last 5 minutes of cooking, add the enoki mushrooms.
Once the soup is done, taste and adjust the seasoning if needed.
Serve the bak kut teh hot, garnished with fried shallots, spring onions and cilantro.

Tools for making

Large pot - For blanching the pork ribs and boiling water
Clay pot - To cook the bak kut teh soup and enhance the flavors
Spatula - For sautéing the garlic and spices
Knife - To slice the shiitake mushrooms and garnishes
Chopping board - To chop garlic and other ingredients
Soup ladle - For stirring and serving the soup
Strainer - To drain and rinse the blanched pork ribs
Measuring spoons - To accurately measure the soy sauce, wine, and spices
Tongs - For handling and adding the tofu puff, fried tofu skin rolls, and enoki mushrooms
Soup bowls - To serve the bak kut teh

Recipe variations

Use chicken or beef instead of pork ribs for a different variation of the dish.
Add additional vegetables such as bok choy, baby corn, or sliced carrots.
For a spicier version, add sliced chili peppers or chili paste.
Experiment with different types of mushrooms such as oyster mushrooms or straw mushrooms.
Try adding other herbs and spices like cinnamon sticks or cloves for added flavor.
Replace the tofu puff with tofu cubes or tempeh for a meat-free option.
Add dried Chinese herbs like dried goji berries or dried red dates for a traditional twist.
Include other protein options like seafood (e.g., prawns or fish fillets) for a seafood bak kut teh.
For a healthier version, use low-sodium soy sauce and reduce the amount of oil used.
Customize the level of spice by adjusting the amount of pepper or adding chili sauce according to personal preference.

Recipe overview

Indulge in the vibrant flavors of traditional Malaysian cuisine with this Claypot bak kut teh recipe. Hearty pork ribs simmered in a pot filled with robust spices and a variety of mushrooms, this dish is a delightful treat for the senses. Bak kut teh, which translates to 'meat bone tea', is a comforting soup that is both savory and aromatic. Despite its name, it doesn't contain any tea - it is traditionally served with tea on the side. This particular version of the dish is cooked in a clay pot, which helps to retain the heat and infuses the broth with a unique depth of flavor. This recipe guides you through the steps of blanching the ribs, preparing the aromatic broth, and simmering everything to perfection. The addition of tofu and mushrooms add extra texture and complexity to the dish. The result is a warming, satisfying meal that's perfect for a family dinner or gathering. Whether you're a seasoned home cook or a beginner, this Claypot bak kut teh is sure to impress. Just don't forget to serve it piping hot and garnish with fried shallots, spring onions, and cilantro for that final touch. Enjoy this culinary journey to Malaysia right in your own kitchen!

Common questions

Can I use other types of meat instead of pork ribs? Yes, you can substitute pork ribs with other cuts of pork, such as pork belly or pork shoulder, for a different texture and flavor.
Can I make this recipe without a clay pot? Yes, you can use a regular pot or Dutch oven if you don't have a clay pot. The flavor may be slightly different, but it will still be delicious.
Where can I find bak kut teh spice mix? Bak kut teh spice mix can be found in Asian grocery stores or online. If you can't find it, you can make your own by combining various spices like cinnamon, cloves, fennel seeds, and star anise.
Can I adjust the spiciness level of the soup? Yes, you can adjust the spiciness by adding more or less crushed white peppercorns or even adding some chili flakes or fresh chili peppers according to your taste preferences.
Can I add vegetables to this dish? Absolutely! You can add vegetables like bok choy, mushrooms, or baby corn to enhance the flavors and add more nutritional value.
Can I store the leftover soup? Yes, you can store the leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it before serving.

Serving dishes and utensils

Clay pot - A traditional clay pot is the ideal cooking vessel for this recipe, as it helps to enhance the flavors of the bak kut teh.
Large pot - You will need a large pot to blanch the pork ribs before cooking them in the clay pot.
Knife - A sharp knife is essential for slicing the garlic, mushrooms, and garnishes.
Cutting board - A sturdy cutting board will provide a stable surface for chopping and slicing ingredients.
Measuring spoons - Measuring spoons are useful for accurately measuring the spices, soy sauces, and other seasonings.
Soup ladle - A soup ladle is needed for serving the bak kut teh into bowls.
Soup bowls - Serve the bak kut teh in individual soup bowls for a satisfying meal.
Chopsticks - Chopsticks are the traditional utensil used for enjoying bak kut teh.
Soup spoons - Soup spoons are handy for sipping the flavorful broth and enjoying the tender pork ribs.
Garnish bowls - Use small bowls to hold the fried shallots, spring onions, and cilantro for garnishing the bak kut teh.

Origin stories

Steeped in history, bak kut teh, which translates to "meat bone tea", is a culinary gem originating from the Fujian province in China. It made its delicious journey to Southeast Asia with Chinese immigrants, evolving into a beloved comfort food particularly in Malaysia and Singapore. Despite its name, there's actually no tea in the dish — the 'tea' refers to the strong Chinese tea often consumed alongside the hearty soup. The story goes that the hardworking coolies in the olden days savoured this potent combination of meaty broth and tea for a much-needed energy boost, the tea supposedly helping to dilute the fat content. From humble beginnings as a nourishing meal for laborers, bak kut teh has weathered time and emerged as a gastronomic delight craved by many, with countless variants including the claypot version we're making today.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.